Olho de Sogra

Name: Olho de Sogra
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Yield: 56 olho de sogras
Ingredients: 10 oz. sweetened condensed milk; 1 egg yolk; 3 cups shredded coconut; 3 tablespoons butter; 1 tablespoon vanilla extract; 28 pitted prunes; 2 tablespoons butter; ½ cup sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
52 mins
Servings
56 olho de sogras
Course
Dessert
Cuisine
Brazilian

Olho de Sogra

Jennifer Becker

Report

Olho de Sogra is a famous Brazilian confectionery prepared with beijinho, a mixture of coconut and condensed milk, stuffed in a half prune.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

10 oz. sweetened condensed milk
1 egg yolk , at room temperature
3 cups shredded coconut
3 tablespoons butter , soft
1 tablespoon vanilla extract
28 pitted prunes
2 tablespoons butter , soft (for baking sheet)
½ cup sugar

Add to Shopping List

Instructions

Mix the condensed milk and egg yolk. Stir in coconut and mix well. Finally incorporate the butter.
In a nonstick skillet over medium heat, add the coconut mixture. Stir constantly until the mixture pulls away from sides of pan. The operation should take about 7 to 10 minutes.
Remove from heat and stir in vanilla. Spread the mixture on a greased baking sheet. Cool at room temperature for about 1 hour.
Cut each prune in half lengthwise and flatten them. Take a teaspoon of the coconut mixture and roll between the palms of your hands. With the thumb and index, mold each ball into a slightly elongated shape and place it inside a halved prune.
Repeat until all the mixture and prunes are used.
Roll each olho in sogra in sugar.