1 1/2 cups (375 ml) sweetened or unsweetened shredded coconut

16 oz (450 g) white chocolate, chopped

1/2 vanilla bean

2/3 cup (150 ml) 35% cream

1 tablespoon (15 ml) clear corn syrup

2 tablespoons (30 ml) butter, softened

Grind the coconut in a coffee mill or finely chop it with a knife. Set aside.

Put the chocolate in a bowl. Set aside.

With the tip of a knife, split the vanilla bean lengthwise and scrape out the seeds.

Make the ganache: In a saucepan, combine the cream, vanilla seeds, vanilla bean and corn syrup and bring to a boil. Remove the bean and pour the hot cream mixture over the chocolate. Let stand 1 minute, then whisk until smooth. Whisk in the butter. Cover and refrigerate until the ganache is thoroughly chilled and very firm, about 3 hours.

Line a cookie sheet with parchment paper.

Using a spoon, scoop up 15 ml (1 tablespoon) of ganache and shape it into a ball with the palm of your hand. Roll the truffle in the coconut and transfer to the cookie sheet. Repeat for the other truffles. Refrigerate at least 1 hour or until ready to serve.

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