Purée the mango with the lime juice, sugar and 2 tbs coconut milk in a food processor or blender until smooth.
Divide the purée into a 6-hole ice block mould. Set aside until needed.
Stir the honey with the remaining coconut milk in a small mixing bowl until the honey has dissolved. Spoon the mixture into the lolly moulds on top of the mango purée; use a teaspoon or knife to move some of the purée to one side so that some of the coconut milk can reach the base of the moulds.
Freeze for about 1 hour until semi-frozen. Thread sticks into each hole and then freeze for a further 4-5 hours until solid.
Once frozen, remove from the freezer and let stand at room temperature as you prepare the coating.
Combine the white chocolate and coconut oil in a heatproof bowl. Set it over a half-filled saucepan of simmering water, stirring until smooth. Set off the heat to cool.
Toast the desiccated coconut in a dry frying pan until golden and aromatic. Tip out into a small bowl.
Carefully remove the ice blocks from the mould (you may need to dip the outside of the mould into hot water to loosen them). Dip the ends of the ice blocks into the melted chocolate to coat. Coat with the toasted desiccated coconut before serving.