Spread the POM Pomegranate Arils on a paper towel to let the moisture wick off.
Heat oven to 350°F. Spread the shredded coconut in an even layer on a small baking sheet. Bake the coconut until lightly toasted, 5 to 6 minutes. Remove from oven and let cool.
In a microwave-safe bowl, melt the dark chocolate in 20-second intervals, stirring each time. When partially melted, remove from microwave and stir until all the lumps are gone. Set aside to let cool just to room temperature, about 15 minutes.
Gently stir ½ cup POM, coconut, and granola into the chocolate. Use a tablespoon to spoon the mixture onto a baking sheet, making 24 mini clusters. Chill 10 to 20 minutes until set.
In another microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring each time. Once melted, drizzle clusters with melted white chocolate and top with remaining ¼ cup POM. Chill until set and serve.
Transfer clusters into mini foil cups or an airtight container and store in the refrigerator up to a week.
¾ cup POM Pomegranate Arils
½ cup unsweetened finely shredded coconut
½ cup granola, broken or chopped into small pieces
4 oz. dark chocolate, chopped into small pieces
2 oz. white chocolate, melted and cooled to room temperature