Lightly toast coconut in a small frying pan over low heat. Set aside to cool.
Place mango in a blender and process until smooth.
Place yoghurt in a large bowl. Stir in coconut and mango puree. Pour evenly into eight 1/3 cup capacity ice block moulds.
Insert paddle pop sticks and freeze overnight or for at least 6 hours, until set. Dip base of moulds into warm water to remove ice blocks.