Take the solid part of the coconut cream out of the can and place it in a food processor. Add also shredded coconut and 1 tbs xylitol. Start processing at high speed until the mixture becomes thick and sticky. Gradually add some of the coconut water, that remained in the can and keep processing until the mixture becomes creamy but still relatively thick. You will probably need to add about half of the coconut water from the can (drink the rest or use it in a smoothie).
Transfer the mixture to a loaf pan lined with parchment paper. Press it to the bottom of the pan and smooth the top out with a spatula. Let the pan stay in the freezer for about 1 hour.
Remove the pan from the freezer and carefully take the coconut block out of the pan, holding the baking paper. Using a sharp knife cut the coconut block into 8 bars.
Melt the chocolate on a double boiler together with the cocoa butter and one tbs xylitol.
Arrange the bars on a wire rack and pour the chocolate mixture on top. Another option is to spread the chocolate around each bar with a butter knife or a small metal spatula.
Keep the bounty bars refrigerated for about a week.
For non vegan bounties you can use dairy butter instead of cocoa butter. In this case you can also add 2-3 tbs heavy cream to the chocolate mixture.
You can substitute the xylitol with erythritol, monk fruit sweetener or stevia.
If you are not following a keto diet, you can use maple syrup or powdered sugar in the coconut mixture. In this case you can coat the Bounty bars with melted milk chocolate, without adding any butter to it.