First thing first, melt the chocolate on a double boiler. When melted, cover the donuts' molds with a first layer of chocolate. Let it chill into the freezer.
Meanwhile, in a pan, toast your shredded coconut with some mint extract. Add the coconut oil and let it melt (keep stirring). Turn off the heat.
In a bowl, combine the coconut mixture with ricotta cheese, a drop of milk and agave syrup.
Cover the donuts' molds with a second layer of chocolate and let it chill again into the freezer.
Fill the molds with some coconut mixture and cover with the remaining chocolate. Let set into the freezer (you can store them in a container and keep them into the fridge up to 3 weeks)