Prepare the Mixture: In a medium saucepan, combine the sweetened condensed milk, dairy-free cream, and butter (if using). Cook over medium-low heat, stirring constantly.

Cook the Dough: Add about ¾ of the shredded coconut flakes to the pan. Continue stirring frequently for 8–12 minutes until the mixture thickens and starts pulling away from the sides of the pan (it should be soft but firm enough to handle). Remove from heat.

Cool Slightly: Let the mixture cool just enough to handle (about 30 minutes). It will firm up more as it cools.

Toast your coconut for coating: toast your coconut for coating in a pan for about 3 minutes or until slightly golden brown and a little crispy texture. This method will bring out the freshness of coconut.

Shape the Balls: Grease your hands lightly with butter or oil if needed. Scoop small portions and roll into smooth 1-inch balls. Roll each ball in the toasted shredded coconut flakes to coat generously.

Garnish: Gently press one whole clove into the top of each coconut ball for that classic Beijinho look.

Chill: Place the finished Beijinho on a plate or tray and refrigerate for at least 30 minutes to firm up.

Enjoy: Serve chilled or at room temperature. They’re perfect with coffee or as a sweet bite after meals!