Ever craved a sweet treat that’s both simple to make and bursting with flavor? Look no further than Beijinhos de Coco, these delightful Brazilian coconut balls! These bite-sized wonders offer a delightful marriage of textures and tastes – a soft, creamy coconut filling encased in a sweet, shredded coconut exterior.
Beijinhos de Coco, which translates to “little kisses” in Portuguese, are a staple at Brazilian celebrations and a guaranteed crowd-pleaser. But their magic extends beyond parties. These little gems are perfect for a quick afternoon pick-me-up, a delightful after-dinner treat, or even a thoughtful homemade gift.
This recipe offers a straightforward approach to crafting these Brazilian beauties. With readily available ingredients and a step-by-step guide, you’ll be well on your way to creating your own batch of beijinhos in no time. We’ll take you through the process, from simmering the sweet coconut mixture to shaping and decorating the balls. Get ready to embark on a flavor adventure to Brazil – this recipe yields approximately servings and takes about minutes to prepare. So ditch the complicated desserts and embrace the charm of these delightful “little kisses” from Brazil!
Ingredients for Coconut fudge:
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (80 g / about ½ cup) shredded coconut
- ⅓ cup (75 ml / 5 fl oz) milk
- 1 tablespoon (15 g / 1 tbsp) butter
- Butter for greasing your hands
- 23 cloves
Instructions:
- In a small saucepan, combine the sweetened condensed milk (14 oz / 395 g), milk (⅓ cup / 75 ml / 5 fl oz), and butter (1 tablespoon / 15 g / 1 tbsp). Bring to low heat and stir with a silicone spatula until the butter melts.
- Add ½ cup (40 g / about ⅔ cup) of the shredded coconut and continue stirring for about 20 minutes, until the mixture thickens and reaches the desired consistency for rolling (be sure to scrape the bottom and sides of the pan with the spatula to prevent burning). To check the consistency, tilt the pan slightly; the mixture should come away from the bottom of the pan.
- Transfer the mixture to a shallow dish or plate and let cool completely at room temperature before rolling.
- Open 23 mini muffin liners. In a shallow dish, place the remaining shredded coconut (40 g / about ⅔ cup).
- To shape the beijinhos: Grease your hands with a little butter and roll a portion of the mixture into a small ball (about 1-inch / 2.5 cm diameter). Roll the ball in the shredded coconut to coat it completely. Place the coconut fudge in a mini muffin liner and top with a clove. Repeat with the remaining mixture.
Enjoy!
Tips:
- You can use any type of shredded coconut you like. You can use sweetened shredded coconut, unsweetened shredded coconut or even desiccated coconut.
- If you don’t have mini muffin liners, you can use any type of small baking dish or even a plate. Just be sure to grease the dish or plate with butter to prevent the coconut fudge from sticking.
- You can decorate the beijinhos with any type of topping you like. I like to use cloves, sprinkles, chocolate chips, or even nuts.
Variations:
- You can add a few drops of food coloring to the mixture to make different colored coconut fudge.
- You can add a few tablespoons of chocolate chips to the mixture for a Chocolatey flavor.
- You can add a few tablespoons of chopped nuts to the mixture for a crunchy texture.
Storage:
- Beijinhos can be stored in an airtight container at room temperature for up to 3 days.
- Beijinhos can be frozen in an airtight container for up to 2 months.
Additional Appetizing options:
- Brazilian Blender Pie: A Symphony of Flavors in Every Bite
- Ham and Cheese “Knee” Bread: A Brazilian Treat with a Twist
- Bolo de Rolo (Guava Cake)
- Embrace the Tropical Flavors of Brazil with Shrimp Bobó
- Fluffy Brazilian Raindrop Beignets