- 1/2 can condensed milk
- 150 grams coconut
- 1 lemon (zest)
- 2 centimeters fresh ginger
- mint (to taste)
- 50 grams grated coconut (for sprinkling)
- In a bowl, place the condensed milk and add the coconut slowly, stirring to a firm mixture.
- Add the lemon zest, grated ginger, and a few sprigs of finely chopped mint. Mix well so the ingredients are well distributed.
- Form small balls with your hands and coat with grated coconut. Place in paper cupcake liners. Store in the refrigerator.