← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 395 g sweetened condensed milk (1 tin)
• 1 tbsp butter, plus extra for your hands
• 60 ml double cream or whole milk
• 80 g unsweetened desiccated coconut
• 50 g desiccated coconut, for rolling
• 20 whole cloves, to decorate (optional)

Method

1. Put the condensed milk, butter, cream and 80 g of coconut in a non-stick pan over medium-low heat.
2. Cook, stirring constantly, for 10–12 min, until the mixture thickens and slides away from the base of the pan in one mass when you tilt it.
3. Spread it on a buttered plate, cool to room temperature, then chill for 2 hours, until firm enough to shape.
4. Butter your hands lightly, roll the mixture into 2.5 cm balls and roll each one in the remaining coconut.
5. Press a clove into the top of each if you like, then set them in small paper cases.

Tips

• The clove is just for decoration and aroma; take it out before eating.
• They keep for 3 days in an airtight box in the fridge, which makes them perfect for party prep.

Sources

Written in our own words after cross-checking these recipes:

Camila Made Brazilian Kitchen Abroad