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5.0 from 3 votes

Olho de Sogra

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Mix the condensed milk and egg yolk. Stir in coconut and mix well. Finally incorporate the butter.
  2. 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.
  3. Remove from heat and stir in vanilla. Spread the mixture on a greased baking sheet. Cool at room temperature for about 1 hour.
  4. 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.
  5. Repeat until all the mixture and prunes are used.
  6. Roll each olho in sogra in sugar.