White Chocolate Brigadeiro Beijinho De Coco

Instructions

1. 1

   In a heavy-bottomed saucepan, combine the condensed milk, white chocolate chips, butter, heavy cream, and coconut milk.

2. 2

   Cook over medium-low heat, stirring constantly with a silicone spatula to prevent the mixture from sticking to the bottom.

3. 3

   Continue stirring for about 10-15 minutes until the mixture thickens and starts to pull away from the sides and bottom of the pan.

4. 4

   Stir in the 0.5 cup of shredded coconut, vanilla extract, and salt, then cook for one more minute.

5. 5

   Pour the mixture onto a greased plate and let it cool completely at room temperature, then refrigerate for at least 1 hour.

6. 6

   Grease your hands with a little butter and scoop small portions of the chilled dough, rolling them into 1-inch balls.

7. 7

   Roll each ball in the extra shredded coconut until evenly coated.

8. 8

   Place each brigadeiro in a paper liner and press a single clove into the center of each for a traditional finish.