First, you will need to blitz the cashew nuts, 1/2 cup of coconut flakes and white chocolate together to make a fine powder. The finer you blitz them, the smoother your truffle will be. You can use a food processor, but if you don't have one handy, a stick blender is fine and will do the job.

Place finely ground mixture into a mixing bowl (a heat-proof bowl is best).

Then you will heat the heavy cream until it is very hot, but NOT boiling.

Add a tsp vanilla or coconut extract for a stronger taste (optional, and to be honest, I usually don't bother).

Pour the hot cream into the large bowl of blitzed cashew nuts, coconut flakes and white chocolate mixture and mix in evenly. Make sure the cream is still hot, as this is how you get the melted chocolate, which will bind the ingredients together.

Stir in your coconut liqueur (if using).

Cover the coconut mixture bowl with plastic wrap (or place in an airtight container) and wait until mixture reaches room temperature, then place in fridge for three hours so that mixture firms up.

Use a small cookie scoop, melon baller or teaspoon to form small balls. Roll them in your hands to make perfect truffles.

Roll balls in left over 1/4 cup dessicated coconut flakes, and they will look like little snowball truffles.

Optional: you can lightly toast the coconut flakes and then roll the small balls in the toasted coconut to add a bit of crunch.

Store in an airtight container in the fridge.