Place condensed milk, coconut milk and butter in a saucepan and cook, stirring, over medium heat for 12 minutes or until mixture thickens and starts to come away from the side of the pan. Transfer to a plate to cool. When starting to firm, using greased hands, roll tablespoonfuls of mixture into balls, then roll in coconut. Store for up to 2 weeks.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.