Ingredients
10
10 servings
- •1 (14 ounce) can sweetened condensed milk
- •1 tablespoon butter, plus more for pan
- •¼ cup sweetened flaked coconut
- •sweetened flaked coconut for decorating
- •whole cloves for decorating
Instructions
- Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
- With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.
Nutritional Facts
Per 10 servings
- Calories: 152
- Carbohydrate: 24g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 22g
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