Bring coconut milk, sugar and cornstarch to the boil, stirring constantly. Add the white chocolate and coconut flakes and melt the chocolate over low heat, stirring occasionally. Cool the cream and let it cool in the refrigerator.
Whip the cream until stiff and carefully fold it into the cream. Chill until ready to serve.
Put one Raffaello in each of 4 dessert glasses, spread the cream on top, sprinkle with cocoa powder and serve garnished with a Raffaello each.
Tip: The cream can also be served very well with pineapple instead of Raffaello.
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