Place the coconut cream, white chocolate, and salt in a heatproof bowl over a saucepan half-filled with simmering water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat and stir in the Malibu. Place in the fridge until firm enough to scoop (around 2 hours).
Line a tray with baking paper. Use a teaspoon to scoop out 1½ teaspoonsful of chocolate mixture and place on the tray. Place in the freezer for 30 minutes to firm.
Remove from the freezer and with cool hands roll the mixture into balls. Return the rolled balls to the tray and place it in the freezer for a further 30 minutes to firm.
Meanwhile, place the Coconut block in a heat-proof bowl over a saucepan half-filled with simmering water and stir until the chocolate melts. Remove from the heat. (The more chocolate you use, the thicker the coating.) Do not over-heat the chocolate or it will melt the chocolate balls as you dip them in the mix.
Line a tray with baking paper. Using 2 forks, dip a truffle into the melted chocolate to coat. Remove the truffle, tapping the forks on the edge of the bowl to shake off any excess chocolate. Place on the tray. Repeat with the remaining truffles.
Chill truffles until firm, and serve chilled or at room temperature.
For a different texture, add an extra ¼ cup of toasted coconut to the filling and coat the balls with whittaker's 50% dark chocolate.