Coconut Yema Balls

I made these very scrumptious yema or custard balls a month ago using pinoycook's recipe. The coconut addition was her very delicious idea, and I loved the change it made to the taste of those regular yema you can buy at pasalubong stores. I'm a very avid reader of hers, by the way. Due to the excitement I experienced when making my first batch of yema balls, I made too much and had to bring them to school. Not surprisingly, everyone loved it, and asked for a second batch. But the heat in the kitchen drove me off, and it is not until now that my boyfriend reminded me of my debt. He demands that I make more.

So I bought a few ingredients, just enough to make 25 1-inch balls. What I did was add nutmeg and vanilla, and viola! A fuller taste with a twist. Here's the recipe for the yema balls:

Ingredients:

1 can sweetened condensed milk

1 50g pack of coconut powder

1 egg yolk

1 tablespoon melted butter

1 Tbsp vanilla

1 tsp nutmeg

2 cups powdered milk

1 cup powdered sugar

Procedure:

• Pour the condensed milk into a thick saucepan and heat under low heat for about 5 minutes. 
• Mix the yolk into the pan, then add the coconut powdrer while stirring.
• Stir in the melted butter, then add the vanilla and nutmeg. For a stronger flavor, you can add more nutmeg and coconut powder.
• Put into medium heat and stir in the powdered milk. 
• Continue stirring until mixture thickens a lot and the sides show hardening (not burning!) at the unstirred portions.
• Remove from heat and let cool in the fridge for 30 minutes.
• Shape into balls and roll in powdered sugar.
• Put in colorful mini cupcake liners.