Coconut Kiss with Rapadura: Sweet Tradition with a Country Touch!

Ingredients:

• 2 cups (200g) fresh grated coconut
• ½ cup (100g) grated brown sugar
• ¼ cup (60ml) plant-based milk (coconut, almond or rice)
• 1 tablespoon (15ml) coconut oil
• ½ teaspoon (2.5ml) vanilla extract
• Pinch of salt

Preparation method:

1. Mixing the ingredients: In a blender, beat the fresh grated coconut, grated brown sugar, plant-based milk, coconut oil, vanilla extract and salt until you obtain a smooth, lump-free mixture.
2. Cooking on the fire: Transfer the mixture to a non-stick pan and cook over medium heat, stirring constantly, until the mixture begins to thicken and come away from the bottom of the pan.
3. Brigadeiro point: Continue stirring over low heat for about 5 minutes, until the dough reaches brigadeiro consistency, that is, firm and easy to shape.
4. Cooling: Remove from heat and let cool completely to room temperature, stirring occasionally to prevent the dough from sticking.
5. Let's get to work: Grease your hands with coconut oil and take portions of the dough, shaping them into uniform balls. If desired, roll the kisses in fresh grated coconut to decorate.
6. Time to freeze: Store the coconut kisses with rapadura in an airtight container in the refrigerator for up to 5 days.