- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 545 kcal
Quick summary
“Beijinho is a traditional Brazilian sweet made by reducing condensed milk, dry shredded coconut, and butter. Cooking over low heat concentrates the milk fat, forming a homogeneous, shiny, and moldable mass that detaches from the bottom of the pan. After cooling on a greased plate, the dough is rolled manually and finished with fine grated coconut and cloves on top. The result balances the sweetness of condensed milk with the coconut texture, being a classic at Brazilian parties.”
What you need to know
- Cook over low heat, stirring constantly with a silicone spatula so as not to burn the milk solids at the bottom.
- Recognizing the point to roll when the dough completely releases from the bottom when tilting the pan at a 45-degree angle.
- Cool the dough completely at room temperature before rolling into balls to maintain the consistency and firmness of the spheres.
Ingredients
Main
- 1 can sweetened condensed milk
- 100 g of shredded coconut
- 1 tablespoon butter
- More shredded coconut to cover
- Chocolate sprinkles (optional)
Instructions
Principal
- In a saucepan, place the condensed milk, shredded coconut, and butter.
- Cook over medium heat, stirring constantly to prevent sticking to the bottom.
- Cook until the mixture begins to pull away from the pan (approximately 10 minutes).
- Pour the mixture into a greased plate and let it cool.
- With the cold mixture, grease your hands with butter and take small portions.
- Shape into small balls and roll in the remaining shredded coconut or chocolate sprinkles.
- Place in paper liners if desired.
- Sirva e aproveite!
Chef's tips
- Prefer dry shredded coconut without added sugar to maintain the correct balance of the natural sweetness of the dough.
- Grease your hands with a very light layer of butter or cold water to roll the balls without sticking to your skin.
- Use paper cups number 4 or 5 to perfectly accommodate the candies molded with a weight between 15 and 18 grams.
Variations
- Spoonable Beijinho: remove the mixture from the heat 3 minutes before the rolling point and serve in small glass cups.
- Beijinho with grape: wrap a seedless green grape in the center of each portion of dough before rolling in the coconut.
- Toasted Beijinho: roll the molded sweets in shredded coconut previously browned in a dry pan until it gains an amber tone.
Substitutions
- Dried shredded coconut can be replaced with finely grated fresh coconut, extending the cooking time to dry out the moisture.
- Regular unsalted butter can be replaced by clarified butter or cold-pressed extra virgin coconut oil.
- Traditional condensed milk can be replaced with lactose-free condensed milk while maintaining gentle cooking.
How to store
Store in an airtight container in a dry and airy place for up to 5 days. On hot days, keep in the refrigerator for up to 10 days and remove 20 minutes before serving to regain softness.
Can it be frozen?
Freeze the balls rolled in coconut (without the clove) on a baking sheet for 2 hours at -18°C and store in a sealed bag for up to 90 days. Thaw in the refrigerator for 3 hours before consuming.
What to serve with
Serve with unsweetened espresso, black tea with citrus notes or compose a table of traditional sweets along with brigadeiros and cajuzinhos.
Frequently asked questions
How to identify the correct point for rolling the beijinho?
The point is reached when the dough completely detaches from the bottom of the pan when tilting it at 45 degrees, forming a uniform block that does not run easily.
What to do so the beijinho doesn't sugar in the pan?
Always cook over low heat and use a silicone spatula continuously. Avoid scraping the dry crusts formed on the edges of the pan into the dough during cooking.
Can I use grated fresh coconut in the recipe?
Yes, but fresh coconut contains natural water. The cooking time will increase by about 5 to 7 minutes for the liquid to evaporate and the dough to reach the shaping point.
Is the clove on top mandatory?
Clove gives the characteristic aroma of the traditional sweet, but its use is optional. If you prefer a mild pure coconut flavor, finish just by rolling the balls in shredded coconut.
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