If coconut is not already toasted: spread evenly on a lined baking sheet and toast in a 300° F oven for 3-5 minutes until just starting to turn golden. Remove from oven and set aside to cool before assembly.
Once puffs and cream are completely cool:
Fill a piping bag or syringe fitted with a filling/injection tip with the beaten cream.
Pipe cream into puffs through the previous perforation until puff is sturdy to a gentle squeeze, but not bursting. You may need to adjust the angle of the piping tip several times to navigate the pockets inside the choux. Repeat with remaining puffs and cream.
Place filled puffs in freezer while heating chocolate ganache.
Melt white chocolate and coconut cream in a double boiler or heat proof bowl sitting on a pot of simmering water. Do not allow water to touch bottom of bowl.
When mostly melted, stir until completely incorporated. Turn off heat but leave bowl sitting over hot water.
Remove filled puffs from freezer. Holding the base of the puff with your fingers, dip top into ganache, rotating until about half of puff is coated. Flip and rest coated puff chocolate side up on the tray.
Repeat with another puff. Once that puff is coated. Take first puff and gently roll ganache in cooled coconut flakes. If it is very warm in you work space, you may need to coat 2 puffs in chocolate before coating first one in coconut. Repeat pattern with remaining puffs.
Once all puffs are coated, move to fridge to allow ganache to set completely, about 15-30 minutes.
Best if served immediately, but can be stored in an airtight container in the fridge for several hours or in the freezer for several days. If frozen, allow to defrost on a plate or open baking tray before serving.