ready in 1 hr 45 min.
Place 300g of the white chocolate with the honey in a bowl. Heat the coconut milk with the coconut liqueur. Place a little of the milk mixture in the middle of the chocolate. Using a dough scraper, stir the chocolate from the centre outwards until creamy, gradually adding the remaining hot milk.
Mix the chocolate cream briefly with a hand blender until smooth. Using a confectionery funnel, fill the cream into the chocolate shells.
Sprinkle the grated coconut onto a plate. Melt the remaining white chocolate in a bowl over a pan of hot, not boiling, water and let cool. Fill a little chocolate into a piping bag, close the chocolate shells and let dry.
Stir the white chocolate again (reheat briefly if necessary) and cover the chocolates with it, preferably by dipping them into the melted chocolate using a dipping fork.
Roll immediately in the grated coconut and let dry.