For the desiccated coconut : Preheat your oven to 200 C / 400 F. Spread the coconut on a parchment lined baking sheet in as thin a layer as possible.Heat in the oven for 5-6 minutes until dry and the edges are turning golden brown. Mix the coconut up every couple of minutes. You can also toast the coconut in a dry wide pan on low heat , stirring often , for few minutes. Let cool.

Chop the white chocolate into as small pieces as you can.

In a double boiler ( bowl placed over a pan of simmering water with the bottom of the bowl not touching the water) or in the microwave , melt the chocolate until smooth. Stir often while melting to prevent burning.

Add the coconut milk , half of the desiccated coconut and the rum /vanilla . Mix until smooth.

Cover and keep aside for few hours or until set and shapeable.

Once the ganache is set , roll into desired shapes and set aside.

In a double boiler or microwave , melt the dark chocolate.

Using a fork , dip each truffle into the melted chocolate , remove . Tap the fork against the edge of the bowl to shake off excess .

Immediately roll the coated truffle into the remaining coconut , and place on a parchment lined sheet to dry.

Repeat with all the truffles !