Make the Brazilian Coconut Truffles called Beijinho with a homemade dairy-free sweetened condensed milk and no refined sugar! This healthier version is sweet, creamy and full of coconut.
Mix the coconut milk and the honey in a sauce pan.
Bring to a boil then simmer it for about 2 hours, stirring the mixture once in a while. You will notice the mixture getting thicker and after 2 hours it should be thick enough so that it does not run off the spoon easily.
Add the butter, vanilla and the shredded coconut and cook for about 5 minutes stirring constantly so it does not burn. When the mixture starts to release off the bottom of the pan and has a very thick consistency remove from the stove and let it cool.
Place it in the fridge for about 2 hours. It is important it is cool before you roll it.
Remove from fridge, line your hands with butter and start rolling the truffles into balls.