Heat the cream and chocolate in a saucepan over low heat until the chocolate has melted. Remove the pan from the heat, stir in the rind, juice and desiccated coconut, and leave to cool.
Refrigerate for 90-120 minutes, or until the mixture is firm. Place teaspoons of the mixture on a foil-lined tray and refrigerate for 120 minutes, or until very firm. Roll into balls, and coat with the shredded coconut, store chilled.
