Beijinho (Coconut Kisses)

Ingredients

• 1 can Sweetened Condensed Coconut Milk
• 1 cup Shredded Coconut
• 1 tablespoon Dairy-Free Butter (Sunflower-based)
• 12 Whole Cloves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 1 can of Sweetened Condensed Coconut Milk, the 1 cup of Shredded Coconut, and the 1 tablespoon of Dairy-Free Butter (Sunflower-based).
2. 2Place the saucepan over medium heat, which is approximately 148.9-162.8°C (150-163°C). Cook the mixture for 10-12 minutes, stirring constantly with a heatproof spatula or spoon, until it thickens considerably and begins to pull away from the sides and bottom of the pan when stirred.
3. 3Remove the saucepan from the heat and allow the mixture to cool completely to room temperature. This cooling process is important because it will make the mixture firm enough to handle and roll into balls, and will take at least 1 hour.
4. 4Once the mixture has cooled, use your hands to roll it into 12 small, uniform balls, each about 2.54 cm (2.5 cm) in diameter.
5. 5Gently press one of the 12 Whole Cloves into the top center of each rolled ball.

Substitutions

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