- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 650 kcal
Quick summary
“Traditional coconut beijinho is prepared with condensed milk, butter, and sugar cooked over low heat until it pulls away from the bottom of the pan, enriched with shredded coconut. Molded into small spheres and finished in dry coconut, it is an essential classic on Brazilian party tables.”
What you need to know
- Continuous cooking over medium heat with a wooden spoon reaches the cutting point without burning the sweet.
- The addition of shredded coconut after the mixture starts to release from the pan preserves the texture of the vegetable fiber.
- Hands greased with butter allow rolling smooth and perfectly standardized balls.
Ingredients
Main
- 1 can sweetened condensed milk
- 1 package of shredded coconut (100g)
- 1 tablespoon butter
- 1/2 cup sugar
- Grated coconut for rolling
Instructions
Principal
- In a pan, add the condensed milk, butter, and sugar.
- Bring to medium heat and stir constantly so it doesn't stick to the bottom.
- When the mixture starts to peel off the pan, add the shredded coconut.
- Continue stirring until you get a homogeneous and firm dough.
- Remove from the heat and let cool for a few minutes.
- With oiled hands, take small portions of the dough and roll into balls.
- Roll the balls in shredded coconut, covering the entire surface.
- Place on a plate and serve cold or at room temperature.
Chef's tips
- Use a heavy-bottomed pan to distribute heat evenly and prevent the condensed milk from caramelizing too much in the center.
- Transfer the finished candy to a greased plate and wait for it to cool completely for about 2 hours before rolling.
- Stick a clove on top of each beijinho after rolling in shredded coconut to give the traditional aroma.
Variations
- Add 1 tablespoon of concentrated coconut milk to the pan to intensify the moisture and coconut flavor.
- Roll the balls in fine granulated sugar instead of shredded coconut for a crispy outer coating.
- Stuff the center of the balls with small pieces of pitted prunes to prepare the classic olho-de-sogra.
Substitutions
- The dried shredded coconut can be replaced by fresh shredded coconut without added sugar in the same proportion.
- Regular butter can be replaced by unsalted butter or culinary margarine with 80% fat.
- Granulated sugar can be omitted if the condensed milk already offers the desired level of sweetness.
How to store
Store the beijinhos in paper liners inside an airtight container in a cool, dry place for up to 5 days. On very hot days, keep under refrigeration to preserve the firm texture.
Can it be frozen?
The ready-made sweets freeze perfectly in covered plastic boxes and separated by plastic wrap for up to 3 months. Thaw at room temperature for about 1 hour before the party without opening the package.
What to serve with
Harmonizes very well on party tables along with traditional chocolate brigadeiros, peanut cajuzinhos, and fresh brewed coffee. Citrus sodas and brut sparkling wines also accompany the sweetness of the coconut.
Frequently asked questions
Why did the beijinho turn out chewy or too hard?
This happens when the sweet goes past the cooking time over high heat; turn off as soon as it starts to detach from the bottom of the pan.
Is it mandatory to add sugar besides the condensed milk?
The recipe takes 1/2 cup of sugar to give a firmer texture, but it can be omitted for a less sweet and creamier beijinho.
What is the exact point to roll the beijinho?
The point is reached when the dough detaches completely from the bottom and sides of the tilted pan, forming a consistent ball.
Can I use fresh grated coconut in the batter?
Yes, fresh grated coconut provides more moisture and natural flavor; just cook for 2 more minutes to evaporate the excess liquid.
