Beijinho
Delicate Brazilian coconut candies with a creamy texture, coated in coconut and topped with a clove.
Ingredients
- condensed milk395 g
- grated coconut100 g
- butter20 g
- cloves20 pcs
Instructions
Set aside 30 g of shredded coconut for coating; prepare the remaining 70 g for cooking.
In a heavy-bottomed saucepan, combine 395 g of condensed milk, 70 g of shredded coconut and 15 g of butter.
Cook the mixture over low heat for 10–15 minutes, stirring constantly with a spatula, until it thickens and starts pulling away from the bottom and sides of the pan.
Transfer the mixture to a cold plate and let it cool for about 20 minutes, until it's cool enough to handle.
Grease your palms with 5 g of butter.
Pinch off portions of about 25 g, roll them into balls, and coat them in the reserved 30 g of shredded coconut.
Press a clove into each candy and serve chilled.
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