Add the coconut milk to a small saucepan. Gently warm over low heat until steaming. Do not boil.

Meanwhile, add the chopped white chocolate to a bain marie or double boiler. Melt, stirring gently, until completely melted. Remove from heat.

Whisk the warmed coconut milk into the white chocolate.

Stir in the lime zest, lime oil, and gel food coloring.

Stir in 20 grams (1/4 cup) of the coconut.

Cover bowl and refrigerate until firm enough to scoop, about 4 hours.

Line a small tray with parchment or a silicone mat.

With a melon baller, divide the chilled ganache into 15-18 portions.

With your hands, roll each portion into a ball. Roll each ball in the remaining coconut.

Place truffles on prepared tray and chill until firm. Serve chilled.

Store leftover truffles in an airtight container in the refrigerator for up to five days.