Finely chop the white chocolate into shards and place in a heatproof bowl. Add the cream and miso to a small saucepan and bring to a boil. Whisk to incorporate the miso.

Pour into the white chocolate and fold together until completely melted. Pour into a tupperware container and set in the fridge for 2 hours.

Using a teaspoon, scoop out some of the mixture and mold into a ball, or any shape you like.

Roll them in the desiccated coconut, then pop them back in the fridge for 20 minutes to remove any stickiness from the outside of the balls.

Dust with the matcha powder and pop onto a plate in the fridge.

Serve from the fridge, after dinner with a black coffee.