To get coconut cream, either purchase from store as is, or refrigerate a can of coconut milk overnight, and in the morning, take the creamy part, and add it to the coconut flakes and sweetener.
Leave the peeled almonds on the side and blend the rest of the ingredients until smooth.
Then start forming little balls and push in one peeled almond.
Roll them into the coconut flakes and refrigerate for an hour.

5 tablespoon coconut cream
200 gram coconut flakes (and more for the topping)
2-3 tablespoon coconut nectar, maple syrup, or rice syrup, or any light color sweetener
25 peeled almonds
optional 1 teaspoon vanilla extract