In Portuguese, olhos means “eyes,”and with their smooth, white coconut filling and whole cloves for “pupils,” these sweet treats do look a bit like eyeballs!
- 8 oz. reduced-fat condensed milk
- 1-1/4 c. sugar
- 3 egg yolks*
- 2 c. grated coconut
- 1 c. large pitted prunes
- 25 to 30 whole cloves**
1. In a medium saucepan, combine
condensed milk and 1 c. of sugar.
Cook over medium heat for 5
minutes, or until sugar has
2. Add egg yolks and coconut to pan.
Stir well and cook 10 to 15 minutes
longer, stirring often, until mixture
begins to thicken into a candy
syrup. The syrup has the right
texture when patches of the bottom
of the saucepan show as you are
stirring. Remove pan from heat and
allow syrup to cool for 10 or 15
3. Cut each prune into four equal
pieces. Form the cooled coconut
candy into egg-shaped pieces about
1 inch long and press each piece
firmly onto a prune segment. Place
a whole clove in the center of the
visible white coconut stuffing.
4. Place remaining ø c. sugar in a
small bowl. Roll each “eye” in sugar
and serve in small paper cups.
- To separate an egg, have two bowls
ready. Crack the egg cleanly on the edge of one bowl (nonplastic works best). Holding the two halves of the eggshell over the bowl, gently pour the egg yolk back and forth between the two halves, letting the egg white drip into the bowl and being careful not to break the yolk.
- When most of the egg white has been eparated, place the yolk in the other bowl.
- Whole cloves are available in the spice
section of the grovery store. Be sure to remove the cloves before eating!