- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 665 kcal
Quick summary
“Beijinho de coco is prepared by cooking condensed milk with dried shredded coconut and butter until it reaches the point of rolling into balls. Finished with chocolate sprinkles, it offers a chewy texture and milky flavor.”
What you need to know
- The dry shredded coconut hydrates in the hot liquids of the condensed milk, absorbing sugars and providing consistency.
- Melted butter provides satin emulsion and prevents the dough from sticking to the pan during reduction.
- The cutting point is reached when the dough releases from the bottom in a single block when tilting the container.
Ingredients
Main
- 1 can sweetened condensed milk
- 2 cups of dry shredded coconut
- 1 tablespoon butter
- 1/2 cup of chocolate sprinkles for decoration
Instructions
Principal
- In a pot, add the condensed milk, shredded coconut, and butter.
- Bring to medium heat and stir constantly until the mixture pulls away from the bottom of the pan.
- When it reaches the correct point, remove from heat and let it cool slightly.
- With hands greased with butter, form balls the size of a teaspoon.
- Roll the balls in chocolate sprinkles while they are still warm.
- Place the beijinhos on a greased tray and refrigerate to firm up.
- After a few hours, they are ready to be served!
Chef's tips
- Always cook over low heat so the condensed milk does not burn before the shredded coconut dries the dough to the point.
- Roll the balls in the sprinkles with the dough just warm so that the coating adheres well to the surface.
- Grease your hands with butter or use disposable vinyl gloves to roll the candies without sticking to your palms.
Variations
- Traditional beijinho with cloves: stick an aromatic clove in the center of each sweet for the classic decoration.
- Spoonable Beijinho: remove from heat 3 minutes before and serve warm or chilled in small cups with small spoons.
- Burnt Beijinho: brown the shredded coconut in a dry skillet before adding to the condensed milk.
Substitutions
- The dried shredded coconut can be replaced by finely grated fresh coconut, cooking for 5 more minutes.
- Chocolate sprinkles can be replaced by fine dry shredded coconut or crystal sugar for the finish.
- Regular butter can be swapped for extra virgin coconut oil to intensify the fruit's notes.
How to store
Store the ready-made beijinhos in an airtight container lined with parchment paper in a cool and ventilated place for up to 5 days. Keep at room temperature protected from the sun so as not to dry out the coconut fibers of the shell.
Can it be frozen?
You can freeze the docinhos already rolled without the sprinkles in a sealed container for up to 3 months. Thaw for 2 hours inside the packaging at room temperature and roll in sprinkles before serving.
What to serve with
Serve with hot drip coffee without sugar, toasted mate tea, or brut sparkling wine to cleanse the sweet palate of the condensed milk. It makes an ideal pair at birthday parties, composing the table with traditional brigadeiros.
Frequently asked questions
How many candies does this one-can recipe yield?
Yields on average 25 to 30 traditional party-sized sweets (about 15 grams each individual rolled portion).
Can I use sweetened shredded coconut from a package?
You can, but the dessert will have a very high sugar content; prefer pure dry shredded coconut without added sugar in the composition.
Why does the recipe use chocolate sprinkles instead of coconut in the topping?
The chocolate sprinkles create a dark visual contrast and crunchy texture that complements the creamy white coconut dough.
The Beijinho became chewy and too hard, what happened?
The mixture went past the cooking point on the heat; remove it as soon as it starts to pull away from the bottom and edges of the pan.
You might also like
