For the coconut pralines, heat whipping cream and coconut fat in a saucepan, stirring constantly.
Break the chocolate into pieces, melt in the whipped cream and coconut oil mixture and stir in. Crumble the ice cream wafers into very small pieces and fold in.
Place the mixture in the refrigerator for 1-2 hours. Form balls with cold hands and roll in shredded coconut.
Store the coconut chocolates in a cool place!
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