Cut the vanilla pod lengthwise and scrape out the seeds. Place both the pod and the seeds into a small saucepan along with the coconut milk, granulated sugar, and salt. Let the mixture infuse over low heat for 15 minutes, stirring until the sugar is dissolved. Then, allow it to cool to room temperature.
Remove the vanilla pod from the saucepan. Whip the plant-based butter until fluffy using a whisk attachment on a mixer. Gradually add the coconut mixture, continuing to beat until well combined.
Put the agar agar into a small saucepan and add 80 ml of water. Mix and bring to a simmer over low heat for one minute. Allow it to cool slightly, then gradually add it to the coconut mixture, stirring gently. Fold in the desiccated coconut. Refrigerate the coconut mixture for at least two hours to set
Remove the mixture from the refrigerator. Line a tray with parchment paper. Shape the coconut mixture into small balls and place them on the lined tray. Return the tray with the coconut truffles to the refrigerator for at least two more hours to firm up further.
Take the vegan coconut truffles out of the refrigerator 15 minutes before serving to bring them to room temperature. Grind the coco crispy rolls original finely in a food processor and place them in a shallow dish. Reserve a few whole cookies for garnish.
Roll the vegan coconut truffles in the finely ground Coco Crispy Rolls Original until they are completely coated in cookie crumbs. Coarsely chop the reserved coco crispy rolls original. Arrange them on a platter and garnish with the desiccated coconut and coarsely chopped cookies. Store the coconut truffles in an airtight container. They will keep for about one week.
