This is a Costa Rican coconut-y dessert with a rainbow twist!

Here's the quick overview:

Prep/cook time: 5 min
Set time: 1-2 hours
Decoration time: 5 min

SMALL RECIPE
Ingredients:

1 + 1/4 cup (1 can) sweetened condensed milk
2 TBSP butter
8 Maria biscuits (or similar biscuits - like gram crackers)
2.10 oz grated coconut

LARGE RECIPE

Ingredients:

3 cups (2 - 3 cans) sweetened condensed milk
8 TBSP butter
18 Maria biscuits (or similar biscuits - like gram crackers)
8 oz grated coconut

Directions: Melt together the sweetened condensed milk and butter in a sauce-pan on medium heat. Turn off the heat and stir in the coconut. Blend the biscuits in a food processor and stir into the milk-butter-coconut mixture. Cover and set in fridge for 2 hours. Shape into balls and roll into food colored-dyed grated coconut. Keep in the fridge.

Keep reading for detailed instructions and pictures...

Step 1:

Gather your ingredients and equipment...

Step 2:

Open up the can of sweetened condensed milk - my can measured out to 1 and 1/4 cups of sweetened condensed milk - and pour it into your sauce-pan. Make sure you get every last drop of this glorious substance - and it's okay to lick your fingers. ;)

Step 3:

Measure out 38 grams of butter (about 2 tablespoons) - I melted mine just 20 seconds in the microwave first because it was rock-hard frozen - and add it into the sweetened condensed milk. Turn the burner on medium and stir until the butter melts into it.

Step 4:

Let's take a moment to appreciate that yellow --

Step 5:

Measure out 2.10 oz (about 3/4 cup) of grated coconut - I used 3 packets sized in the photo - and add it into the milk & butter. You can turn the stove off now and remove the pan from the heat.

Step 6:

NOTE: Some recipes for Bolitas de Coco only use coconut, and not biscuits. If you want to do this just make your proportions of liquid (sweetened condensed milk + butter) equal to your proportion of coconut.

Now get out your food processor - or some type of blender - and 8 Maria biscuits. (I used digestive biscuits - you can use anything similar - gram crackers work too.) Now they await their fate...

Step 7:

PULSE. Until it becomes powdery. Then take out the blade and dump it all into the milk-butter-coconut mix and stir it all together.

Step 8:

Cover it with saran wrap (or cling film) and stick it in the fridge (Lo and behold... the contents of the fridge...) - I put a hot pad down first (or you can put the mixture into a different bowl to cool faster) - and leave it for an hour or two.

Step 9:

Set up 6 bowls and pour a bit of coconut into each one. Get out your food coloring dyes... here comes the fun...

Step 10:

COLORS.

Add in a few drops of color to each bowl - RED, ORANGE (red + yellow), YELLOW, GREEN (blue + yellow), BLUE, PURPLE (red + blue).

I also added a dash of powdered food coloring, but the liquid version
colored the coconut better. Mix it in with a fork or with your fingers... as you can see my fingers got a bit dyed (which came out by the next day), so you might not want to use your fingers.

NOTE: The yellow dye wasn't working for me - so I added a dash of turmeric, which colored it perfectly.