Heat coconut milk for 1-2 minutes, until the fat is melted. Do not heat or bring to a boil! Maybe the coconut milk will be a bit lukewarm but not warmer.
Take it off the stove and add unsweetened shredded coconut, salt and honey. Combine them.
Add konjac flour and stir well. Set aside. Konjac flour makes the coconut mixture thicker while you make the mango sauce.
Peel and seed the mango and put into blender. Blend for 1 minute until creamy. Do not add any sugar, because mango is sweet enough.
Place berries to the bottom of the bowls.
Spoon the coconut mixture into the bowls then mango cream to the top.
Decorate with some berries and sprinkle with shredded coconut. Enjoy!