In a medium bowl combine 5 tbs shredded coconut (about 50 g), peanut butter and milk. Mix until well combined.
Break in pieces both kinds of chocolate and melt them together in a heatproof bowl over a pan of simmering water. When only few small pieces remain solid, remove the bowl from the heat and stir until all the chocolate is completely melted.
Add the coconut mixture to the melted chocolate and whisk quickly until homogeneous. Transfer the truffle mixture to the freezer for 15 minutes to harden.
With your hands make small balls and roll them into the remaining shredded coconut. Let the prepared truffles stay in the fridge for 2-3 hours before serving them.
Store the truffles in an airtight container the fridge for about 2 weeks.