Beijinho de Coco (Coconut Little Kiss) Recipe

Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook stirring often until the milk has reduced to half and thickened about 20 minutes. Remove from heat stir in the 1/4 cup coconut and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold about 2 hours.

With buttered or oiled hands form milk mixture into tablespoon-sized balls and roll in coconut flakes. Stick a clove into each beijinho as decoration.