Beijinho Brazilian Coconut Candy Balls

What you need

• 1 can (14 oz) sweetened condensed milk, 395 g
• 1 tbsp unsalted butter, plus a little extra for the plate and your hands
• 100 g (1 cup) unsweetened finely grated coconut
• 100 g (1/2 cup) granulated sugar, for rolling
• 25 whole cloves, optional, for decoration

Method

Restated from the original video

1. 1

   Put the condensed milk, butter and coconut in a medium non-stick saucepan.

2. 2

   Cook over medium-low heat, stirring without a break, 10-12 min. The mixture is ready when it is thick and the pan bottom stays visible for a second or two after the spoon passes.

3. 3

   Scrape the mixture onto a buttered plate and spread it out. Leave it until it is no longer hot and firm enough to shape, about 30 min.

4. 4

   Butter your palms lightly. Roll level tablespoons of the mixture into smooth balls about 2.5 cm (1 in) across.

5. 5

   Roll each ball in the sugar until coated all over.

6. 6

   Press one clove into the top of each ball if using, and set the balls in small paper cups.

7. 7

   Serve at room temperature. Store covered in the fridge for up to 4 days.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.