In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Stir until melted and smooth. Let cool slightly.

In a mixing bowl, combine the crushed graham crackers, shredded coconut, vanilla extract, and a pinch of salt. Mix well.

Once the chocolate mixture has cooled, fold it into the graham cracker mixture until fully combined.

Refrigerate the mixture for about 30 minutes, or until it is firm enough to handle.

Once chilled, use a tablespoon to scoop out portions of the mixture and roll them into balls. Place them on a parchment-lined baking sheet.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Dip each truffle into the melted white chocolate, allowing excess to drip off. Return to the baking sheet.

While the white chocolate is still wet, top each truffle with a few blueberries and diced strawberries for decoration.

Refrigerate the truffles for at least 30 minutes to set the chocolate.