Beijinho

A dessert where can of sweetened condensed milk and unsalted butter do the work. On the table in about 10 minutes.

Serves 27 · 10 min · Dessert

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

A can of sweetened condensed milk (395g) → lactose-free milk, oat milk, or almond milk
Unsalted butter (30g) → plant butter, ghee (mostly lactose-free), or olive oil
Table cream (200g) → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Mix the sweetened condensed milk, the butter, the table cream, 1 oz of coconut and a pinch of salt in a saucepan;
On medium-low heat, stir constantly until it thickens.
The right point it's when you use the spatula through the mixture and create a 'path' that takes a while to close.
Turn off the stove, put the dessert on a plate and cover it with plastic wrap
Take it to the refrigerator and let it cool
Grease your hands with butter and make small balls with the mixture you just prepared (the size of each ball is on you, I recommend ⅝ oz each);
Roll the balls in the rest of the shredded coconut, place them into small paper cups, and, traditionally, we stick a clove on the top.