Line a mini muffin tin with parchment paper cups or grease the tin with oil. Set aside.
In a food processor or blender, add in all filling ingredients and blend until smooth, scrapping down the sides as needed.
Pour mixture into the muffin tin. Place in the freezer to solidify for 30-45 minutes.
In a small pot, melt chocolate coating ingredients over low heat (or use a double boiler). Be careful not to burn, constantly whisk mixture until emulsified together. Remove from heat and set aside.
Once the filling is completely solid, dip each cup into the chocolate mixture to cover completely. I use two spoons to help coat and place on a parchment lined tray. Return to freezer to solidify the chocolate. You can repeat this chocolate process and second time, if you would like a thicker shell/have leftover chocolate mix.
Store the Tropical Coconut Chocolate Bites in the freezer in an airtight container. Allow to thaw at room temperature for 5 minutes before serving.