Meringue:
150g of medium raspberries
1 can of sweetened condensed milk
1 cup of shredded coconut
2 tablespoons of oil.
Fill and topping:
18 medium raspberries
1 cup of crystallized sugar
Meringue:
150g of medium raspberries
1 can of sweetened condensed milk
1 cup of shredded coconut
2 tablespoons of oil.
Fill and topping:
18 medium raspberries
1 cup of crystallized sugar
Wash and dry the raspberries
Put them in a blender with the sweetened condensed milk, coconut, and oil
Blend until smooth
Transfer to a saucepan and cook over low heat
Cook, stirring constantly, until it comes off the bottom of the pan
Remove from heat and pour into a moist plate
Let it rest for 10 minutes
Fill:
Wash, dry, and hull the raspberries
With the hands greased, shape the balls and put a raspberry in each
Dip them in crystallized sugar.
