Coconut Truffles - cooking recipe

Ingredients

1/2 cup canned coconut cream
2 tsp finely grated lemon peel
12 oz white chocolate, coarsely chopped
1 cup flaked coconut

Preparation

Combine coconut cream, lemon peel and chocolate in small saucepan. Stir on low heat until smooth. Transfer mixture to medium bowl. Cover; refrigerate 3 hours or overnight.
Working with a quarter of the chocolate mixture at a time (keeping remaining in the refrigerator), roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
Working quickly, roll truffles in coconut. Return to tray. Refrigerate until firm.