Coconut Kisses / Beihinho De Coco
397 ml (14 oz) 525 grams sweetened condensed milk 14 grams (1 T) 19 grams (1 1/2 T) butter 100 grams (3.5 oz) 132 grams (4.6 oz) desiccated coconut
- Put all ingredients in a pot and heat over medium heat. Stir constantly.
- When the mixture starts bubbling, you’re halfway there. Keep stirring constantly to prevent scorching on the bottom. You’ll feel the mixture getting thicker.
- When the mixture is thick enough that it forms a ball, remove from heat and let cool.
- When cool, form into balls (butter hands first to prevent sticking) and roll in sugar, icing sugar, cocoa, desiccated coconut, or ground nuts.
- Keeps in the refrigerator for up to a week.
I offered these to Fahim’s brother, Malli (which means “little brother” in Sinhala), Malli’s wife Faraha, and their oldest son, Umar. Umar’s response? “No, I don’t like coconut. You roast coconut, then I’ll try.” 😀 He’s a funny kid. 😀
See, I’d used desiccated coconut from the grocery store to make these. Fahim tells me that the local desiccated coconut has first been used to extract coconut milk, so it doesn’t have as much of the coconut goodness.
Umar’s talking about me using freshly shredded coconut, then toasting it in the oven. Fahim and I had already decided a couple of days before that these Coconut Kisses (which I’d actually called Angel Kisses when talking to the lot of them :)) would taste far better with the freshly shredded and toasted coconut. So that’s what I’m doing the next time I make these. 😀
I loved them, as did Faraha. I’m a major coconut fan, so it’s no surprise that I loved ’em. 😀 Fahim and the others are not so much the coconut fans, which is why they only liked them. But when the coconut is freshly shredded and toasted, it’ll taste a LOT better. And then I’ll be even more addicted…