Add the desiccated coconut, liquid sweetener, coconut oil, and vanilla extract to a medium size bowl. Mix together until combined.
Add the coconut cream to the mixture and combine. I shook the can of coconut cream so the cream and milk part combined. If it's too dry, add more coconut oil and coconut cream so it sticks together when you make balls.
Form balls and lay on wax or parchment paper in an air tight container. Freeze for 20 minutes.
Melt the chocolate in a double boiler or in 30 second increments in the microwave, stirring in between until smooth and melted, about 2 minutes.
Using a fork, lay the coconut ball in the melted chocolate and coat completely. Lay onto a parchment paper lined baking sheet and freeze once all the balls have the chocolate coating. Add chocolate decorations or sprinkle with coconut if desired.
Let sit for 3 minutes before serving. Store in the fridge or freezer.