Place the coconut cream and oil in a pan and heat on low-medium heat (don't let it cook, it should just get warm)
Add the turmeric, ginger, black peppercorns, cardamon pods and vanilla. Stir and let simmer on low heat for 3-5 min.
Remove from pan and leave to cool until lukewarm.
Strain the coconut milk/oil fusion in a sieve into a bowl.
Add the honey and desiccated coconut and stir.
Line a form (approximately 6" x 3") with grease proof paper and pour the mixture into it, and even out the mixture with a spatula
Place in the freezer for 60 min. Take the frozen mixture piece and cut into squares. Place back in the freezer.
Melt the chocolate in a bain marie (water bath). Take the frozen coconut squares and dip each individual square in the melted chocolate and place on greaseproof paper to cool and for the chocolate to go hard.
Keep the squares in the fridge. Can be frozen.