Place chocolate in a glass or metal bowl, set aside.
In a glass measuring cup, microwave coconut milk on high until simmering, 1–1 ½ minutes.
Pour hot coconut milk over chocolate, cover with plastic wrap and let sit 5 minutes.
Add corn syrup, vanilla bean paste, extract, and salt; gently stir ganache until smooth and completely incorporated.
Transfer ganache to an 8-inch square baking dish, and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 30 minutes
Line a baking sheet with parchment paper. Scoop ganache by #40 scoop (or 1 ½ tablespoon measure), gently roll into a ball between palms, and transfer to prepared sheet. Repeat until all of ganache is used.
Roll truffles in desired coating(s), then transfer to an airtight container and store in refrigerator.
Remove truffles from refrigerator at least 10 minutes prior to serving.