Ingredients :

• ½ cup (125 ml) whipping cream
• 9 oz (250 g) white compound chocolate, chopped
• 1 tbsp (15 ml) freshly grated lemon rind
• 1 ½ cups (375 ml) shredded coconut
• 8 drops liquid yellow food coloring
• 1 tbsp (15 ml) milk

Procedure :

1. Bring cream slowly to a boil, stirring continuously. Remove pan from heat and add chopped chocolate.
2. Let stand until cool (1/2 hour) and then beat with electric mixer until light and smooth. Blend in lemon rind and ½ cup (125 ml) coconut.
3. Place teaspoonfuls of mixture on foil-lined tray and freeze until hard.
4. Add yellow coloring to milk. Put remaining coconut in plastic bag, add colored milk and shake vigorously.
5. Roll truffle mixture into balls or pipe into shapes and roll in colored coconut. Keep refrigerated.