Coconut Milk Fudge (Coconut Brigadeiros)

I made these this past Valentine's Day for a couple of girlfriends. They were super sweet and unfortunately, or fortunately (depending on how massive your sweet tooth is), there's no way to make them not as sweet. In spite of the new cavities I probably got from eating these, they were still delicious!

Ingredients (from The Brazilian Kitchen):

1 cup sweetened condensed milk
1/2 cup unsweetened coconut milk
2 tablespoons salted or unsalted butter (salted will give the candy more contrast)
2 teaspoons light corn syrup
1/3 cup finely shredded unsweetened coconut (I lightly toasted mine, for crunch)
1/3 cup ground pistachios
1/3 cup chocolate sprinkles

1 - In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter and corn syrup. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy. The recipe notes that when mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan and that this should take 8 to 10 minutes. This took me 20 to 25 minutes, and the candy began taking on a beige, caramelized color.

2 - Slide mixture into a bowl. (Don’t scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 4 hours.

3 - Scoop out teaspoonfuls of the mixture (I used my one teaspoon measure) and use your hands to roll into balls, about 3/4-inch in diameter. I found having just a drop or two of water in my palms — not wet, just a little moist — helped form them. Set aside on a baking sheet.

4 - Place toppings in wide bowls and roll brigadeiros through them, covering the surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.