In a small saucepan, bring the coconut cream to a gentle simmer.

Stir in the basil leaves and simmer for 1 minute.

Remove from heat, cover, and allow the basil leaves to steep in the coconut cream for 30 minutes.

Strain the infused coconut cream through a fine mesh strainer to remove the basil leaves. Discard the leaves.

Add the chopped white chocolate to a bain marie or double boiler. Stir gently until completely melted, then remove from heat.

Meanwhile, reweigh the infused cream to 75 milliliters (1/3 cup). (See recipe notes above to learn more about how and why to reweigh the cream. Do not skip this step!)

Gently rewarm the basil-infused coconut cream until steaming. Do not boil.

Whisk the cream into the white chocolate.

Whisk in 20 grams (1/4 cup) of the unsweetened dried coconut.

Transfer bowl to the refrigerator to chill until firm enough to scoop, about 4 hours.**

Line a plate or small tray with parchment or a silicone mat.

With a cookie scoop or melon baller, divide the chilled ganache into 24 portions.

Use your hands to roll each portion into a ball, then roll in the remaining unsweetened shredded coconut.

Place truffles on prepared tray and chill until firm.

Store leftover basil coconut truffles in an airtight container at room temperature for up to one week.