Beijinho de Coco (Coconut Kisses) - Dairy & Egg Free

Ingredients

• 2 cups Shredded Coconut (unsweetened)
• 1 can Condensed Coconut Milk
• 2 tbsp Vegan Butter
• 2 tbsp Granulated Sugar
• 12 Whole Cloves

Instructions

1. 1In a medium saucepan, combine 1.5 cups of the Shredded Coconut, the 1 can of Condensed Coconut Milk, the 2 tbsp of Vegan Butter, and the 2 tbsp of Granulated Sugar.
2. 2Place the saucepan over medium heat. Stir the mixture constantly with a spatula or wooden spoon for 10-12 minutes, until it thickens significantly and pulls away from the sides and bottom of the pan, revealing the pan's surface. During cooking, the mixture should maintain a steady, gentle simmer, typically reaching approximately 200-210°F (93-99°C).
3. 3Remove the saucepan from the heat. Transfer the cooked mixture to a shallow plate or bowl and spread it out slightly. Allow it to cool for at least 30 minutes, or until it is cool enough to handle comfortably with your hands; this cooling step is essential for easy shaping.
4. 4Once cooled, take small portions of the mixture (about 1 tablespoon each) and roll them between your palms to form 12 smooth, round balls, approximately 1 inch (2.5 cm) in diameter.
5. 5Place the remaining 0.5 cup of Shredded Coconut on a separate shallow plate. Roll each shaped ball in the shredded coconut on the plate, ensuring it is fully coated on all sides.
6. 6Gently press one of the 12 Whole Cloves into the top center of each coated beijinho.
7. 7Arrange the finished beijinhos on a plate or in an airtight container. Refrigerate them for at least 30 minutes to allow them to firm up completely. Serve chilled.

Substitutions

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