Beijinhos - Brazilian Coconut Kisses
User Reviews
5
Beijinhos - Brazilian Coconut Kisses
Description
The recipe starts by slowly cooking condensed milk, butter, vanilla extract, salt, and some coconut in a heavy-bottomed saucepan. Stirring constantly with a figure-eight motion prevents burning and ensures even cooking. The mixture is cooked until it thickens enough to hold its shape when cooled, indicated by visual tests such as the trail left by the spatula.
After cooling and chilling to firm up, the mixture is shaped into balls with lightly greased hands to prevent sticking, then rolled in more desiccated coconut. Refrigeration further helps the beijinhos set to a fudgy yet firm texture. The buttery vanilla coconut fudge is sweet and soft, with a slightly chewy bite from the shredded coconut coating.
These candies make traditional party treats often served at birthdays or festive gatherings. They can be eaten shortly after coating but chilling for 1-2 hours improves the texture and handling. Using the right pan size and heat helps avoid scorching. Excessive heat from oversized burners should be avoided to maintain creamy consistency.
Ingredients
- 1 can condensed milk
- 30 grams butter or 2 tablespoons, unsalted
- 1 teaspoon vanilla extract
- salt omit if using salted butter, pinch
- 80 grams desiccated coconut or 250ml (one metric cup) and extra for rolling
Instructions
- Lightly grease a large dinner plate, about 10 inches (25cm) wide, with butter, cooking spray or oil. Set it aside for later.
- Add the condensed milk, butter, vanilla extract and salt to a medium saucepan. Don't add the desiccated coconut just yet.
- Use a heatproof silicone spatula or wooden spoon to stir everything together until well mixed.
- Put the pan over medium heat. Keep stirring constantly with a figure-8 motion, constantly scraping the bottom of the pan as well as the sides as you go. Stir until the butter melts completely and the mixture starts bubbling very gently.
- Once bubbling, switch to a medium-low heat so it brings the bubbles down to barely visible. Don't stop stirring at any point or it can scorch. Keep scraping the sides and bottom throughout.
- To check if it's the right consistency, draw a line through the mixture. If the line stays separated for 3-4 seconds before sinking back in, it's done. You can also tilt the pan - if the mixture pulls away from the side cleanly, it's ready.Cooking usually takes about 10 minutes, but the time can vary based on the saucepan size, material and stove heat. Watch the mixture closely. Look for visual signs like the trail left by the spatula or the tilt test to know when it's done. Don't just go by time, use the visual clues.
- Add the desiccated coconut to the condensed milk mixture. Stir the coconut in until well combined.
- Once the coconut has been mixed in, immediately pour the hot Beijinhos mixture directly onto the prepared greased plate. It should slide out of the pan easily in one piece.
- Use the spatula to spread the mixture thinly and evenly across the surface of the plate. Cool the mixture in the fridge for 30 minutes so it can set.
- While the mixture chills, pour some more desiccated coconut into a small bowl or plate for coating later.
- After 1 hour of cooling, remove the slightly solidified Beijinhos mixture from the fridge. Lightly grease your hands with butter, oil or non-stick spray to prevent sticking.
- Use a cookie scoop or teaspoon to portion small, truffle-sized balls of the mixture. Roll each one between your greased palms to form neat spheres.Finish rolling all the Beijinhos first and place them on a clean plate.
- Drop the balls into the coconut and roll gently to coat evenly on all sides before transferring to a clean plate or container.
- Although you can enjoy the Beijinhos straight away, for best results, chill the finished fudgy balls in the fridge for 1-2 hours more before serving.
- You can present them in mini paper cupcake liners/candy cups or just on a plate on their own.
Notes
- Use a heavy-bottomed non-stick pan about 20-25cm wide to cook the mixture evenly and prevent scorching.
- Constantly stir the mixture in a figure-eight motion, scraping the bottom and sides to avoid sticking and burning.
- Chill the mixture for at least 30 minutes to firm up before shaping into balls.
- Lightly grease hands with butter or oil to handle the sticky mixture when shaping.
- Roll the balls immediately after shaping and coating with coconut to help the coconut adhere well.
- After coating, chill the beijinhos in the fridge for 1-2 hours to fully set the texture.
- Avoid using oversized burners that heat the pan too rapidly, which can overcook the mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 22mg | 1% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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