For Truffles: In a small saucepan over medium heat simmer creamer and hibiscus jam until jam is completely dissolved. Pour over chocolate, whisk until chocolate is completely melted. Transfer to a bowl and refrigerate for two hours or until completely firm. When chocolate mixture is firm, remove from fridge and with a melon baller or spoon scoop mounds on a plate or baking sheet. Return to fridge for 10 minutes to firm up. Place toasted coconut on a small plate. Remove mounds from fridge and with hands shape mounds into balls and roll in toasted coconut. Return truffles to fridge until ready to serve.