Line cookie sheet with parchment, set aside.

In medium sauce pan bring the coconut milk and 3/4 cups coconut to simmer.

Remove from heat, add in the chopped white chocolate. Let set for 2-3 minutes.

Add butter and stir until all combined.

Pour mixture into bowl and cover. Refrigerate for at least 3 hours.

When ready grab the parchment lined baking sheet.

Pour remaining coconut into shallow dish.

Using a teaspoon scoop the first truffle, roll between hands to make an ball.

Roll ball in coconut flakes. Set on parchment to set.

Repeat with the remaining mixture until complete.

Chill for 2 hours or more prior to serving.