Add coconut cream, mango, agave, and vanilla into a blender. Blend until completely smooth.

Pour the mixture into popsicle molds and add popsicle sticks. Freeze until solid, at least 4 hours.

Once the ice cream bars are frozen, add white chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Let cool to room temperature or just barely warm, but still a drippy consistency. Stir in shredded coconut until well distributed.

Remove the bars from the molds and place onto a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.

Place the bars back into the freezer for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.