Description
A classic Brazilian coconut truffle, simple to make, creamy, and perfect for parties, family gatherings, or a sweet afternoon treat. It evokes childhood memories and is easy to personalize.
Ingredients
1 lata (395 g) Leite condensado
100 g Coco ralado (seco e sem açúcar)
1 colher de sopa Manteiga sem sal
2 colheres de sopa Açúcar para enrolar (opcional)
A gosto Cravos-da-índia para decorar
Instructions
- Gather all ingredients. Grease a plate with butter to pour the mixture
- In a heavy-bottomed pan, add the condensed milk, butter, and half of the shredded coconut (50g). Cook over medium heat, stirring constantly with a wooden spoon or spatula
- Continue stirring until the mixture detaches from the bottom of the pan, similar to brigadeiro consistency. This should take about 10 to 15 minutes
- Pour the mixture onto the greased plate and spread to cool faster. Cover with plastic wrap, touching the surface, to prevent a crust from forming. Let cool completely at room temperature or in the refrigerator for about 30 minutes
- Lightly grease your hands with butter. Take small portions of the cooled mixture and roll into small balls, similar in size to a brigadeiro
- Roll each ball in the remaining shredded coconut (or sugar) until fully coated. Decorate each Beijinho with a clove
- Place the Beijinhos in paper cups and serve
Notes
Always use a heavy-bottomed pan for even heat distribution and to prevent burning.
Stir the mixture constantly to prevent sticking and ensure a homogeneous texture.
The ideal point is when the mixture completely detaches from the bottom of the pan when tilted. Overcooking will make the Beijinho hard, while undercooking will make it difficult to roll.
Ensure the mixture is completely cool before rolling; this makes it easier to handle and prevents sticking.
Lightly grease your hands with butter or vegetable oil for easier rolling and a neater finish.
If your shredded coconut is too dry, you can rehydrate it slightly with a bit of coconut milk for a moister Beijinho.
Beijinhos can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
For longer storage (up to 3 months), freeze the Beijinhos without the coconut coating and cloves. Thaw in the refrigerator and finish decorating before serving.
If the mixture doesn't thicken, return to low heat and continue stirring vigorously until it reaches the desired consistency.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stove-top cooking
- Cuisine: Brazilian