Step 1

Add the condensed milk, the butter, and the cream to a medium sauce pan and place it over medium heat until the butter melts.

Step 2

After the butter has melted, add half of the shredded coconut (1/2 cup) to the pan and stir.

Step 3

Continue to cook over medium heat, for approximately 10 mins, stirring repeatedly, scraping the sides and the bottom of the pan with a spatula to avoid burning.

Step 4

The beijinho is ready when you scrape the bottom of the pan, and the mixture takes 2-3 seconds to come back to its place, or when the mixture reaches 210F-220F – You can use a candy thermometer, or just a regular food thermometer to check.

Step 5

Pour the hot coconut mixture into a dish, or plate, cover with plastic wrap to contact and let it cool – about 2 hours.

Step 6

Meanwhile, pour the remaining shredded coconut in a deep plate or bowl.

Step 7

When the beijinho mixture has cooled, butter your hands, and scoop 1/2 Tbsp to Tbsp portions and roll little balls.

Step 8

Roll the little balls in the shredded coconut, and insert a whole clove to each little coconut ball to decorate, if desired.

Step 9

Keep them in a cool place or in the refrigerator until serving time.