- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 490 kcal
Quick summary
“Traditional sweet made of condensed milk with shredded coconut cooked in a pot and covered with chocolate sprinkles. A practical and classic dessert for children's birthday party tables or family gatherings.”
What you need to know
- O cozimento contínuo em fogo médio impede que o leite condensado queime no fundo da panela
- O ponto de enrolar é atingido quando a massa se solta por completo do fundo ao inclinar a panela
- O resfriamento prévio em prato untado dá consistência firme à massa para moldar as bolinhas
Ingredients
Main
- 1 can sweetened condensed milk
- 1 package of shredded coconut (100 g)
- 1 tablespoon margarine
- 1 cup of chocolate sprinkles to cover
Instructions
Principal
- In a pot, place the condensed milk, margarine, and shredded coconut.
- Bring to medium heat, stirring constantly, until the mixture begins to pull away from the bottom of the pan.
- When it reaches the desired point, remove from heat and pour onto a greased plate to cool.
- After cooling, grease your hands with a little margarine and shape small balls.
- Separate the chocolate sprinkles on a plate and roll the balls to cover them.
- Serve in paper cups and enjoy!
Chef's tips
- Utilize espátula de silicone resistente ao calor para raspar o fundo da panela durante o preparo
- Unte as palmas das mãos levemente com margarina antes de enrolar cada sequência de docinhos
- Espalhe o chocolate granulado em prato raso para cobrir as bolinhas por igual com movimentos suaves
Variations
- Insira um cravo-da-índia espetado no centro de cada docinho para adicionar perfume característico
- Misture 2 colheres de sopa de leite de coco junto com o leite condensado para obter textura mais aveludada
- Recheie o centro de cada bolinha com um pedaço de uva verde sem semente antes de passar no granulado
Substitutions
- A margarina pode ser substituída por manteiga sem sal na mesma medida para acentuar o sabor lácteo
- O chocolate granulado pode ser substituído por coco ralado seco ou açúcar cristal para a versão tradicional
- O pacote de coco ralado seco pode ser trocado por coco ralado fresco, exigindo 2 minutos extras de panela
How to store
Store the beijinho in a closed airtight container in a cool place for up to 5 days. On very hot days, keep in the refrigerator for up to 7 days, removing 15 minutes before serving.
Can it be frozen?
It can be frozen ready and rolled in an airtight container for up to 3 months, with plastic wrap between the layers. To thaw, move to the refrigerator for 3 hours before serving.
What to serve with
Serve with traditional chocolate brigadeiros, peanut cajuzinhos, unsweetened espresso, and natural citrus juices to balance the sweetness of the dessert table.
Frequently asked questions
What to do if the beijinho mixture stays soft after cooling?
Return the dough to the pot over low heat for another 3 to 4 minutes, stirring constantly until it thickens again and detaches from the bottom of the pot easily.
How to make the chocolate sprinkles stick well to the balls?
Roll the balls and pass them immediately in the chocolate sprinkles while the surface of the candy still retains residual moisture and the light layer of margarine from the hands.
How to know if the beijinho has reached the exact point for rolling?
Tilt the pan slightly; the batter should release entirely from the bottom without running, forming a compact, shiny mass that falls in heavy blobs from the spoon.
Can I prepare the Beijinho dough in the microwave?
Yes, place the ingredients in a tall glass bowl and microwave on high for about 6 minutes, pausing and stirring every 2 minutes until it reaches the right consistency.
