For the rum coconut balls, bring the whipping cream to the boil and melt the chocolate pieces in it. Finally, bring to the boil again briefly, then allow to cool.
Mix the rum and 150 g koiko flakes into the chocolate-upper mixture. Refrigerate the mixture for 4 to 5 hours, preferably overnight.
Dip a coffee spoon in hot water and cut out balls. Form balls with moistened hands and roll the rum coconut balls in the remaining coconut flakes.