Ingredients

• 1 cup - condensed milk
• 1/2 cup - coconut milk
• 1 cup - unsweetened coconut (finely shredded) (divide 1/2 cup for cooking and 1/2 cup for rolling it finally)
• 2 tbsp - butter
• 2 tbsp - mango puree (optional)

How to Make Coconut brigadeiros with a hint of mango

• In a kadai or large saucepan, add all the ingredients mentioned above. (Remember to add only 1/2 a cup of coconut).
• Cook on medium heat.
• When it comes to a boil, simmer and keep stirring continuously with a whisk for 30 minutes or until it becomes thick/fudgy and starts leaving the pan.
• Remove from heat and transfer it to a clean wide bowl.
• Let it cool at room temperature.
• If you leave the mixture in the same pan, it would continue to cook.
• Refrigerate it for 3-4 hours or longer.
• Take a pinch of the fudge and roll it into a smooth ball (golf-ball size).
• Place them on a plate or a baking tray lined with wax paper.
• Repeat until done.
• Take the remaining (1/2 cup, add more if required) shredded coconut in a bowl and roll each ball carefully until the coconut flakes coats the balls.
• Recipe Courtesy: Food for 7 Stages of Life
• http://www.foodfor7stagesoflife.com/