Heat the milk and butter in a saucepan over medium-low heat until it comes to a light boil. Cook, stirring frequently, until the milk thickens and reduces by half, about 20 minutes. Remove from heat, add 1/4 cup of shredded coconut, stir well, and let it cool slightly. Transfer to a butter-greased bowl and refrigerate until completely cooled (approximately 2 hours).
Grease your hands with a little butter and form tablespoon-sized balls. Roll them in shredded coconut, chocolate, or whatever you desire for decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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