Beijinho (Coconut Kisses)

In a cold non-stick saucepan, stir together the condensed milk, 40g coconut and the butter before you turn on the heat.

Cook over low-to-medium heat, stirring constantly and scraping the base, for about 10–12 minutes.

💡 Just like brigadeiro, condensed milk scorches in seconds if you stop stirring — a burnt base ruins the whole batch, and it shows badly on a pale coconut sweet.

Stop when the fudge thickens and pulls away from the base as one soft mass when you tilt the pan.

💡 The pull-away stage is the cue. Cooked too long, beijinho sets hard and dry; stopped too soon, the balls slump and won't hold a round shape.

Scrape onto a greased plate, spread a little, and cool to room temperature, then chill 20–30 minutes until firm.

Put the extra coconut in a small bowl and lightly butter your palms.

Roll teaspoon-size pieces into smooth 2.5cm balls between your palms.

Roll each ball in the coconut until fully coated and set in a small paper cup.

Press a single whole clove into the top of each as its traditional crown.

Serve at room temperature, beside a plate of chocolate brigadeiros for the full festa look.