In a separate pan or pot, slowly heat the coconut milk until bubbles are just beginning to form at the sides.
Pour the coconut milk over the melted chocolate and let it sit for 5 minutes without stirring. After the 5 minutes, stir well until you have a slightly thick, smooth mixture.
Transfer this mixture into a dish and refrigerate for 2 hours, or until the mixture is firm enough to roll into balls.
Once the mixture has chilled, take 1 tablespoon at a time and roll it into a ball. You should end up with 12-15 truffle balls. Place them back in the fridge for now.
Melt the white chocolate in a pan over a very low heat, add the peppermint extract and mix. Remove the pan from the heat and allow the chocolate to cool down for a minute or two. Don't leave it too long as white chocolate sets a lot quicker than dark.
Roll each chilled truffle ball into the melted white chocolate and sprinkle some pieces of crushed candy cane on top.
Place them back in the fridge to set for 1 more hour before serving.