-
1
In a small pan, heat the coconut milk and heavy cream until bubbles just being to break the surface. Add the butter and stir until melted. Remove from heat and add the white chocolate, stirring until melted. Add the coconut, lemon zest and limoncello and stir to combine. Put in the freezer until it sets up - it will not harden all the way but become workable.
-
2
While your filling is chilling out in the freezer, combine the first three coating ingredients in a shallow pan or on a plate.
-
3
When the filling has set up enough to hold its shape for a time, roll approx 1 tsp amounts into balls between your hands and roll in the coating. Place on a parchment paper-lined baking pan and return to the freezer to re-chill.
-
4
While the filling is firming up, melt the white chocolate slowly in a glass bowl set over a small pan of warm water. If your chocolate is too thick, try thinning it out with a teaspoon of Crisco (thanks, drbabs!) Using a fork, gently lower the balls into the white chocolate and coat. They get smushy fast, so you want to be expeditious here. Return to the freezer until the chocolate sets. If you have mini-muffin tin liners, I would use them for storing the truffles. They look cute and it keeps them from bumping up against each other.
-
5
Notes (several): Although they taste better at room temperature, you will want to store these in the fridge until a little while before serving. Additionally, looking back, I would have been better served using a candy mold. Alas, I do not own a candy mold, so I made them in this way. However, if you have one I would recommend using it. And last, but certainly not least, a big shout out to drbabs for giving me the trick of thinning out my white chocolate coating with a teaspoon of shortening - saved the day!
