1.Combine coconut cream, rind and chocolate in small saucepan; stir over low heat until smooth. Transfer mixture to small bowl, cover; refrigerate 3 hours or overnight.
2.Working with a quarter of the chocolate mixture at a time (keeping remainder in the refrigerator), roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
3.Working quickly, roll truffles in coconut, return to tray; refrigerate until firm.
Store the truffles in the fridge.Note