Beijinho

🔥 Prep

• Measure out 400 g condensed milk.
• Measure out 100 g grated coconut.
• Measure out 1 tbsp butter.
• Count out 20 whole cloves for garnish.

🔥 Cook

• 1. Melt the butter in a medium saucepan over low heat.
• 2. Add the condensed milk and grated coconut to the melted butter, then Stir continuously over medium-low heat.
• 3. Cook the mixture, Stirring constantly, for 10‑12 minutes until it thickens and pulls away from the sides of the pan.
• 4. Remove the pan from the heat and let the mixture cool to room temperature, approximately 15 minutes.
• 5. With lightly greased hands, Roll the cooled mixture into 20‑gram balls, then Roll each ball in the remaining grated coconut to coat.
• 6. Press a single clove into the top of each ball to garnish.

🔥 Serve

• Arrange the beijinho on a decorative platter, optionally sprinkled with extra grated coconut.
• Serve chilled or at room temperature as a sweet treat alongside coffee or tea.
• Pair with fresh fruit slices or a glass of cold milk for a delightful contrast.