Beijinho de Coco - Brazilian Coconut Balls Recipe

Ingredients

• 1 14oz can of sweet condensed milk
• 1 cup of unsweetened, shredded coconut
• 1 tablespoon of butter (plus a little more for your hands)
• 1/4 cup of heavy cream
• 16 whole cloves for decorating (optional)

Instructions

1. 1

   Add the condensed milk, the butter, and the cream to a medium sauce pan and place it over medium heat until the butter melts.

2. 2

   After the butter has melted, add half of the shredded coconut (1/2 cup) to the pan and stir.

3. 3

   Continue to cook over medium heat, for approximately 10 mins, stirring repeatedly, scraping the sides and the bottom of the pan with a spatula to avoid burning.

4. 4

   The beijinho is ready when you scrape the bottom of the pan, and the mixture takes 2-3 seconds to come back to its place, or when the mixture reaches 210F-220F – You can use a candy thermometer, or just a regular food thermometer to check.

5. 5

   Pour the hot coconut mixture into a dish, or plate, cover with plastic wrap to contact and let it cool – about 2 hours.

6. 6

   Meanwhile, pour the remaining shredded coconut in a deep plate or bowl.

7. 7

   When the beijinho mixture has cooled, butter your hands, and scoop 1/2 Tbsp to Tbsp portions and roll little balls.

8. 8

   Roll the little balls in the shredded coconut, and insert a whole clove to each little coconut ball to decorate, if desired.

9. 9

   Keep them in a cool place or in the refrigerator until serving time.