(makes 18 truffles)

Ingredients

 ¼ cup softened butter
 ½ tsp vanilla essence
 ½ tsp coconut milk
 2½ tbsp thickened coconut milk
 Pinch of salt
 1½ cups powdered sugar
 1 cup shredded coconut
 6-8 ounces baking chocolate

Preparation guide

 Beat butter until smooth. Mix in coconut milk and salt. Slowly add the powdered sugar followed by shredded coconut.
 Roll tablespoon-sized balls of the mixture and place on a wax-paper lined cookie sheet. Chill for at least one hour or wrap the cookie sheet with foil and chill overnight.
 Melt the chocolate and dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. Sprinkle with shredded coconut.
 Chill until set. Best served at room temperature.