In a medium saucepan over medium heat, combine the chilled full-fat canned coconut milk and your chosen granulated sugar or sweetener. Stir gently until the mixture is smooth and fully blended, taking around 5 minutes. Once combined, remove from heat, allowing it to cool slightly before refrigerating.

Transfer the coconut mixture to a bowl and refrigerate for about 1 to 2 hours. This chilling process is crucial for the mixture to firm up, making it easier to shape into truffles.

Once the mixture is firm, use your hands to scoop and roll small portions into balls, about 1 inch in diameter. Place the formed Samoa Truffles onto a parchment-lined baking sheet.

In a separate heatproof bowl, melt dark chocolate using the stovetop method or a microwave, stirring in between until it’s completely smooth and glossy, which should take around 1-2 minutes.

Using a fork, dip each coconut truffle into the melted chocolate, ensuring it is completely coated. Gently shake off any excess chocolate and then roll the truffle in crispy toasted coconut.

Place the coated Samoa Truffles back onto the parchment-lined sheet and refrigerate for an additional 30 minutes.