In a microwave-safe bowl, add butter, cream and white chocolate, microwave for 20 seconds or until melted.
¼ cup heavy cream, 2 tablespoon butter, 200 g white chocolate
Stir in vanilla extract and shredded coconut, mix well until combined.
1 teaspoon vanilla extract, ¼ cup shredded coconut
Put in the fridge for 6 hours or until firm.
Take the white chocolate mixer out of the fridge, scoop a small portion, put it between your hands, form a ball, and then roll it in the shredded coconut.
¼ cup shredded coconut
Repeat with the rest of the white chocolate mixture.
Keep them in an airtight container in the fridge.
Notes
Remember to melt the white chocolate carefully. Make sure not to melt it on high heat or for a long time. You may also use the regular double boiler method to melt the white chocolate.
Make sure to grease your hands before rolling the truffles to avoid sticking.
If your white chocolate ganache doesn’t firm up enough, add some extra melted white chocolate.
You can also roll the truffles in the coconut twice to make sure they are coated fully with coconut.
Some Variations
You can substitute shredded coconut with flaked coconut or desiccated coconut.
Flavour these coconut truffles with chopped nuts, crushed peppermints, crushed cookies, dried fruits, and granulated or powdered sugar.
You can substitute heavy cream with coconut milk for a healthier option. You can also substitute it with condensed milk for a sweeter version.
Make tinted coconuts for some extra colour. Put the shredded coconut in a bag, add diluted food colour and shake well.
You can roll these truffles in dried fruits or nuts instead of shredded coconut to give them a crunchy texture.
Feel free to replace vanilla extract with other flavours such as almond, lemon or orange.