Melt coconut manna by microwaving the jar (lid OFF) in 10-second bursts, stirring between each burst. You want to get to a drippy consistency. I usually get there within 30 seconds.
Add 8 tbsp melted coconut manna to a bowl, then add remainder of ingredients and stir to combine.
Pour into fat bomb molds. (If the mixture is too thick to easily pour into your molds, microwave it for a few seconds.)
If desired, sprinkle granular erythritol over fat bombs.
Freeze for at least 30 minutes.
Remove from molds and enjoy!
Coconut type: If you don't use macaroon coconut, you can process shredded coconut in a food processor or coffee grinder until it is finely ground. This is to keep the fat bombs from having long shreds of coconut flakes in them. However, if you don't mind the long shreds, feel free to leave them as-is.