Cut the creamed coconut into bits and melt in a glass bowl over a jug or bowl of hot water.
Put your jar of coconut oil into another jug or bowl of hot water to melt it too.
Set out 20 mini cupcake papers onto a tray.
Put the desiccated coconut into a bowl with the sea salt. Stir in the melted creamed coconut and melted coconut oil.
Fill the cupcake papers with the mixture (about a teaspoonful in each one) and put into the fridge for 10minutes.
Break the chocolate into squares and melt that too.
Take the chilled bites out of the fridge and spoon a little melted chocolate over each one. Refrigerate for 15-20minutes before serving.