Heat coconut milk until edges are slightly bubbling. You don't want it overly hot, just hot enough that the surface gives off a little steam. Pour coconut milk over the chocolate chips and let stand for about 5 minutes.

Stir to melt the chocolate chips until silky and smooth. Refrigerate overnight or for at least 2 hours until set.

Use a 2 tsp cookie scooper (or a regular spoon) and form 1-inch balls of the ganache. Avoid rolling in hands too much, the chocolate will melt in your hands. Coat in coconut shreds and chill to set again on a baking sheet. Once chilled, transfer to an airtight container.

Serve chilled, or if you plan on bringing to a party, freeze for a couple hours before you take them out so they are still cold when served at your next holiday party.