Ingredients
Beijinho Mixture
- 1 can (14oz/396g) sweetened condensed milk
- 1 ⅓ cups (100g) unsweetened grated coconut
- 1 tablespoon unsalted butter, plus more for greasing plate and hands
Coating and Decoration
- Grated coconut for rolling
- Whole cloves for decorating
Instructions
- Cook the Mixture: In a medium-sized saucepan or small Dutch Oven, combine the sweetened condensed milk, grated coconut, and 1 tablespoon of unsalted butter. Cook over medium-low heat, stirring constantly, for 10-20 minutes until the mixture thickens and is sticky enough to leave a trail when a spatula is passed through it. The ideal temperature to confirm readiness is between 190º-200ºF (88º-95ºC).
- Cool the Mixture: Transfer the thickened mixture onto a butter-greased plate, spreading it evenly into a single layer. Cover with plastic wrap and allow it to cool completely at room temperature.
- Form the Balls: Once cooled, grease your hands with butter and scoop out about one tablespoon of the mixture. Roll it smoothly into a ball approximately the size of a cherry. This recipe yields about 20 to 25 beijinhos.
- Coat and Decorate: Roll each ball in additional grated coconut until fully coated. Then, insert a whole clove into the center of each ball for decoration and added aroma.
- Serve: Present the beijinhos in small paper or brigadeiro cups, or serve them as-is on a platter. Remind guests to remove the cloves before eating.
Notes
- Traditionally served in brigadeiro cups; if unavailable, mini cupcake cups are an alternative though slightly larger in size.
- Store beijinhos at room temperature in an airtight container for up to 3 days to prevent drying.
- For longer storage, keep refrigerated for about a week or freeze for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- Calories and nutrition are based on one beijinho ball.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Brazilian
