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1. In a large bowl mix together desiccated coconut, condensed milk and ground almonds.
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2. Pour two cups of cold water in a bowl and set aside. Line 2 trays with baking paper and set aside.
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3. Take about a tablespoon of coconut mix and using your hands shape it into a small ball. Place onto one of the prepared trays. After each 2-3 balls wash your hands in the bowl of water. This will prevent the mixture from sticking to your hands too much. Continue until all the mixture is used up.
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4. Place the tray into the freezer for about 20-30 minutes.
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5. In the meantime, melt the dark chocolate. Break the chocolate into bits and put about 2/3 of it in a microwave safe bowl. Microwave on medium power for 30 minutes, then stir. Continue microwaving it in 30 seconds intervals until chocolate has melted completely. Add the remaining chocolate and stir until it s fully melted.
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6. Remove the coconut balls from the freezer. Using a spoon dip each in the chocolate. Make sure all sides are covered in chocolate, then place onto a prepared baking tray. Continue until all of the coconut balls are covered in chocolate. Allow about an hour for the chocolate to set.
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7. Once the dark chocolate has set, melt the white chocolate following the method used before. Then pour the chocolate into a piping bag and decorate truffles as you wish.
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8. Sprinkle freeze dried strawberries on top and allow chocolate to set completely before serving.
