Before measuring out coconut milk, blend milk or shake can thoroughly so it’s well-integrated and there are no clumps.

Finely dice chocolate and add to a bowl.

Add coconut milk to a saucepan and heat until warm and just beginning to simmer, but not boiling.

Remove saucepan from heat, add chocolate, and stir. Cover with a lid to trap the heat.

Allow to sit for 5 minutes and then gently stir—keeping the heat trapped as much as possible—until melted. Microwave to finish melting if needed.

Transfer mixture to a dish and place dish in the fridge few hours, until set and mostly solid. When a knife comes out mostly clean, it’s ready!

Use a mini cookie scoop (1-Tbsp size) to scoop out small truffle balls.

Transfer truffles to a parchment-lined tray or plate and store in the fridge for a few hours, until set.

Thaw at room temperature for 10 minutes before serving for softer, creamier truffles!

Store in an airtight container in the fridge for 5-7 days.