Vegan Love Apples (0% Lactose)

In a skillet, melt the vegan butter over low heat, adding the vegan sweetened condensed milk.

Over low heat, add four tablespoons of powdered coconut milk and begin mixing vigorously (the powder should be added cold, if possible, to prevent lumps).

Cook the mixture over low heat until it reaches the consistency of brigadeiro—characterized by stirring that parts the center of the pan (Moses effect). Do not overcook, as the coconut milk can become rubbery.

Transfer the white brigadeiro filling to a plate and refrigerate until it reaches a firm, rollable consistency.

Prepare the strawberries: remove the stems by hand, avoiding cuts that release moisture. If necessary, delicately trim the base with a knife.

Wash and carefully dry each strawberry with a paper towel to ensure the filling adheres well.

If the filling mixture is too soft after chilling, add more powdered coconut milk (about two tablespoons per strawberry) and mix until it forms a firm dough that doesn't stick to your hands.

Lightly grease your hands with oil and mold portions of the white filling around each strawberry, covering it completely.

Prepare the coating: place the sugar, water, and vinegar in a saucepan and bring to a boil over high heat, without stirring the mixture to prevent crystallization.

Monitor the syrup until it reaches 300°F (hard crack stage).

Skewer each filled strawberry onto a bamboo stick and quickly dip it into the hot syrup, letting the excess drip off.

Remove the excess syrup and place the coated strawberry on a paper towel to dry and set the coating.