ForkwiseBeijinho
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- A can of sweetened condensed milk (395g)
- Unsalted butter (30g)
- Table cream (200g)
- Unsweetened Shredded Coconut (80g)
- Cloves (optional)
Method
- Mix the sweetened condensed milk, the butter, the table cream, 30g 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 18g 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.
Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (Georis Samuel) (source file) · Markdown removed; light copyedit
Photo: Beijinho by based.cooking contributors (Georis Samuel) (Unlicense (public domain dedication)) · source