Coconut Brigadeiros

1. 1

   In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut.

2. 2

   Bring to a boil over medium heat.

3. 3

   Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes.

4. 4

   When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.

5. 5

   Slide mixture into a bowl.

6. 6

   (Dont scrape the pan; leave any residue behind.)

7. 7

   Let cool to room temperature, then refrigerate until very firm, at least 4 hours.

8. 8

   Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter.

9. 9

   Set aside on a baking sheet.

10. 10

    Place remaining 1cup coconut in a wide bowl.

11. 11

    Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely.

12. 12

    Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month.

13. 13

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.