How to make
Stir the condensed milk on low heat until thickened.
Add the coconut flakes and stir until you get a thick, creamy mixture. Flavor with rum.
Cool for 2 hours in the refrigerator. Take pieces from the coconut mixture, form them into round bonbons, place an almond inside each if desired.
Roll the Raffaello coconut candy in coconut flakes and keep refrigerated before serving.
