Melt the white chocolate over a double boiler.
Warm the coconut cream until smooth and pourable.
Mix the cornflakes, shredded coconut, and sliced almonds in a large bowl.
Add the melted chocolate and coconut cream and stir well.
Spoon small clusters onto a baking paper-lined tray.
Drizzle with extra white chocolate and sprinkle with coconut if desired.
Chill in the refrigerator until firm.
