Heat the cream.
Break the chocolate into pieces, remove the cream from the heat and melt the chocolate and coconut oil in it, stirring constantly. Stir in 100 g of coconut flakes. Allow the mixture to cool and set in the refrigerator for about 2 hours.
Scoop the praline mixture with a teaspoon and quickly form into balls of approx.
1.5 cm diameter with cold rinsed hands. Dip in remaining coconut flakes and place in paper cups. Keep in a cool place. The mixture is enough for about 30 chocolates.