Chill the coconut cream: Place a can of full-fat coconut milk in the fridge for a few hours or overnight. Scoop out the thick cream from the top. You’ll need about 1/2 cup.

Mix dry ingredients: In a bowl, whisk 1 cup unsweetened shredded coconut, 1/2 cup protein powder, 2–3 tablespoons coconut flour, 2–4 tablespoons low-carb sweetener, and a pinch of sea salt. Start with less sweetener and adjust later.

Add wet ingredients: Stir in 1/3 cup almond butter, 1/2 cup coconut cream, and 1 teaspoon vanilla. Mix with a spatula until a thick dough forms.

Adjust texture: If the mixture is too dry or crumbly, add almond milk 1 tablespoon at a time. If too soft, add an extra tablespoon of coconut flour. You want a dough that rolls without sticking to your hands.

Taste and tweak: Check sweetness and salt. Add a little more sweetener or a pinch of salt if needed. If you want a chocolate-coconut vibe, mix in 1–2 tablespoons unsweetened cocoa powder.

Roll into balls: Scoop about 1 tablespoon per truffle and roll between your palms to form smooth balls. You should get 16–20 truffles, depending on size.

Coat with coconut: Roll each ball in a shallow dish of shredded coconut to coat. Press gently so it sticks.

Chill to set: Arrange truffles on a parchment-lined plate or tray. Refrigerate for at least 30–45 minutes, or freeze for 15 minutes if you’re in a hurry.

Optional finish: Drizzle with melted sugar-free dark chocolate or roll a few in cocoa powder for a fancy look.

Serve: Enjoy straight from the fridge for the best texture. They’ll soften slightly at room temperature.