Beijinho

Ingredients

• 1 cansweetened condensed milk
• 2 tbspbutter
• 100 gcoconut
• to finishcloves

Method

1. Begin by gathering your ingredients: 1 can of sweetened condensed milk, 2 tablespoons of butter, and 100 grams of shredded coconut. Ensure the butter is at room temperature so it melts evenly during cooking. This will help create a smooth and consistent texture in the Beijinho.
2. In a medium-sized, non-stick saucepan, combine the sweetened condensed milk and butter over low heat. Stir continuously with a wooden spoon to prevent the mixture from sticking to the bottom of the pan. The goal is to melt the butter completely and incorporate it into the condensed milk.
3. Once the butter has melted, add the shredded coconut to the saucepan. Continue to stir the mixture gently but consistently. As the mixture heats, it will begin to thicken. You're looking for a texture that pulls away from the sides of the pan and allows you to see the bottom as you stir.
4. Continue cooking the mixture until it reaches a thick, dough-like consistency. This should take several minutes of stirring. The Beijinho is ready when you can tilt the pan and the mixture slides as one mass, leaving the bottom of the pan visible briefly.
5. Remove the saucepan from heat and let the mixture cool slightly until it is comfortable to handle. Grease your hands lightly with butter to prevent sticking, then scoop small amounts of the mixture and roll them into balls, about the size of a walnut.
6. Roll each ball in additional shredded coconut to coat them completely. This adds texture and enhances the coconut flavor. Place a clove on top of each ball for decoration and a hint of spice.
7. Arrange the Beijinho on a serving platter. They can be served at room temperature or chilled slightly in the refrigerator if you prefer a firmer texture. Enjoy sharing this sweet treat with family and friends.