Coconut chocolate truffles with Malibu

In a dry pan, toast the shredded coconut until golden brown.

In a saucepan, mix the whipping cream, honey, and vanilla extract, then heat until just boiling. Remove from heat, add the Malibu rum, then pour the mixture over the finely chopped milk chocolate prepared in a bowl. Let it stand for a minute, then (ideally with an immersion blender) mix until smooth. Cover with cling film so that the film directly touches the surface of the cream, and place in the refrigerator for approximately 1.5-2 hours.

When the mixture is already firm enough to be scooped with a teaspoon and hold its shape, spoon small mounds onto a tray. Return to the refrigerator briefly to firm up.