Grease two shallow bowls/plates with some butter and them aside

Place a non-stick pan on medium heat and melt the butter and white chocolate. Add the condensed milk and reduce the heat to medium-low. Stir well until the mixture thickens.

After 10-15 minutes (while stirring constantly) pour the mixtures into two greased bowls/plates. In one half add ½ tsp Pandan extract and in the other half add ¼ tsp coconut extract + a drop of vanilla extract and 3 tbsp grated coconut. Cover the mixtures with cling film and let them cool down in the fridge. I let them set overnight.

The next day, grease your hands with butter and scoop the mixtures out with a teaspoon. Roll them it into balls and coat them with the grated coconut.TIPS:- Add foodcolouring for an intense green colour.- Use nuts, sesame seeds or even finely chopped dried fruit to coat the Brigadeiro. The sky is the limit with these!- Make a chocolate Brigadeiro and swap the white chocolate for an intense dark chocolate flavour!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.