In bowl set over a pan of barely simmering water, or a double boiler, combine the chocolates, coconut milk and salt and stir very slowly until the chocolate is melted and the mixture is thoroughly combined. Once fully combined remove from the heat and stir in the butter until its fully mixed in. Transfer to a bowl and chill until firm, either in the refrigerator for several hours or the freezer.

Prepare a baking sheet with wax paper. Fill a bowl with a cup of the shredded coconut Scoop out scant tablespoon sized balls of the chocolate mixture and roll into a ball in your hands. Roll the balls one at a time in the shredded coconut and place on the prepared cookie sheet. Repeat until all the chocolate mixture is in balls and freeze until firm