1.Line a baking tray with baking paper.
2.Combine coconut, coconut cream, and sugar in a medium bowl. Divide mixture into 9 portions. Shape each portion into a ball. Place balls on an oven tray lined with baking paper. Freeze for 1 hour or until firm.
3.Place chocolate in a small microwave-safe bowl. Microwave on HIGH (100%) in 30-second bursts, stirring, until melted and smooth. Cool to room temperature.
4.Place the coconut varieties into 3 separate bowls. Dip balls into melted white chocolate and roll into the dry shredded coconut, moist coconut flakes, or desiccated coconut; allow excess to drain. Return to oven tray. Refrigerate for 30 minutes or until firm.