Chill the coconut cream. Refrigerate a can of full-fat coconut milk or coconut cream for at least 6 hours (overnight is best). Scoop out 1/2 cup of the solid cream. This gives the truffles their rich texture.

Melt the chocolate and fats. In a heatproof bowl, add chopped unsweetened chocolate, coconut cream, and butter. Set over a pot of barely simmering water (double boiler) and stir until smooth. Alternatively, microwave in 20–30 second bursts, stirring between each, until melted and glossy.

Sweeten and season. Whisk in powdered erythritol or allulose, vanilla, and salt. Taste and adjust sweetness. If using, add espresso powder or other flavor boosters now. The mixture should be thick, smooth, and pourable.

Chill to set. Pour the mixture into a shallow dish, cover, and refrigerate for 1–2 hours until firm but scoopable. You’re aiming for a ganache-like consistency that holds a shape.

Prep the coating. Spread shredded coconut on a plate. If you want extra flavor, toast the coconut in a dry skillet over medium heat for 2–3 minutes until lightly golden. Let cool completely.

Roll the truffles. Use a small cookie scoop or teaspoon to portion the chilled chocolate mixture into 1-inch balls. Roll quickly between your palms to smooth. If it gets too soft, pop the mixture back in the fridge for 10 minutes.

Coat generously. Roll each ball in shredded coconut until fully covered. Gently press to help the coconut adhere. For variety, coat some in cocoa powder or crushed nuts.

Final chill. Place the truffles on a parchment-lined tray and refrigerate for 20–30 minutes to set. Serve chilled or slightly cool for the best texture.