Does anyone have a white chocolate and coconut cream filling recipe for truffles?

My sister had some coconut truffles with cream inside. The inside tasted like white chocolate and coconut cream. I can't eat anyting with little pieces, such as coconut flakes or crushed nuts so I had the cream filling, but it only amounted to about two heaping teasoonfuls. It was Very Very good. Buying the truffles just for the cream filling would be a waste, so could anybody send me some recipes to try and make a cream with a similiar taste?





Thank You,


Stacy MillerDoes anyone have a white chocolate and coconut cream filling recipe for truffles?
I use this as a filling for pies, but it sounds similar to yours, so hope it works, good luck!





Ingredients:


1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez)


12 ounces white chocolate, finely chopped


1/4 cup whipping cream


1/4 teaspoon coconut extract





Directions:


Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Cover; store at room temperature until it cools down, then put it in the fridge for a few hours)

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