Olho de Sogra (Prune Coconut Candy)
Equipment
- stovetop
- pan
Ingredients
- 1 can sweetened condensed milk 14-ounce or 396 g
- 1 large egg yolk at room temperature
- 1 cup sweetened coconut flakes
- 1 tablespoon unsalted butter softened (plus more for greasing a plate and your hands)
- 1 tablespoon pure vanilla extract optional
- Granulated sugar to roll bonbons
- 28 dried plums (prunes) choose the largest ones
Instructions
- Mix well the condensed milk with the egg yolk. Stir in the coconut flakes and add the butter.
- Cook in a medium size non-stick saucepan over medium heat (large burner), stirring constantly, until the mixture starts to show the bottom of the pan when you scrape it with your wood spoon (about 7 minutes). This coconut kisses mixture should be thick enough to reveal the bottom of the pan for a couple of seconds before the mixture levels out again.
- When the coconut kisses 'dough' is ready, remove from heat, mix in the vanilla extract, and spread mixture onto a greased plate.
- Let cool to room temperature. Use a ½ Tablespoon spoon as measurement and roll each measure into a ball with greased hands. Using thumb and index finger, mold each ball into a slightly elongated shape that will fit into the dried plums. Then, gently dredge each coconut kiss in the granulated sugar until totally covered. Set aside.
- Place the dried plums on a cutting board, and using a paring knife, open a slit or cut into the center of each from the top to ALMOST reaching the bottom. But be careful to NOT split the dried plums in half all the way through the bottom.
- Nestle a coconut kiss into the cavity you have cut into each dried plum. Mold gently with fingers to ensure a good contact seal between the edges of the prune and those of the coconut kiss. Place into paper bonbon cups.
Recipe Notes
Nutrition
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