Beijinho (Coconut Condensed Milk Truffles)
Creamy white coconut truffles made by cooking sweetened condensed milk with shredded coconut and butter until thick, then rolling the balls in more coconut and topping each with a clove. Plan ahead: the mixture must chill at least 1 hour before rolling.
Ingredients
- 14 oz sweetened condensed milk
- 1/2 cup sweetened shredded coconut (for batter)
- 2 tbsp unsalted butter
- 1/8 tsp fine sea salt
- 2/3 cup sweetened shredded coconut (for coating)
- 20 whole cloves (for topping)
Instructions
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1
Combine 14 oz sweetened condensed milk, 1/2 cup sweetened shredded coconut (for batter), 2 tbsp unsalted butter, and 1/8 tsp fine sea salt in a medium heavy-bottomed saucepan over medium-low heat.
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2
Stir constantly with a silicone spatula, scraping the bottom and sides. Cook until the mixture thickens, pulls away from the pan sides, and holds its shape when a line is drawn through it — about 10 to 12 minutes.
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3
Scrape the mixture onto a lightly buttered plate. Let cool to room temperature, then cover and refrigerate for at least 1 hour until firm.
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4
Spread 2/3 cup sweetened shredded coconut (for coating) on a shallow plate.
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5
Lightly grease your palms with butter. Scoop about 1 tablespoon of chilled mixture and roll into a smooth ball. Roll in sweetened shredded coconut (for coating) to coat completely, then press one whole cloves (for topping) on top of each ball as a garnish.
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6
Place in paper candy cups and refrigerate until serving. Beijinhos keep refrigerated for up to 5 days.