Beijinho de Coco
Beijinho de Coco is a classic Brazilian coconut confection with a soft, chewy texture.Sweetened condensed milk creates its creamy and rich base.Shredded coconut provides a delicious tropical flavor and texture.Butter adds smoothness and helps create the perfect consistency.Traditional Beijinho is rolled in coconut and decorated with a whole clove.These no-bake sweets are perfect for parties, holidays, and celebrations
Ingredients
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 tablespoon unsalted butter
- ¾ cup finely shredded unsweetened coconut
- ½ teaspoon vanilla extract, optional
- Pinch of salt
- ¾ cup finely shredded coconut, for coating
- 20–24 whole cloves, optional, for decoration
Instructions
Combine the Ingredients
- Place the sweetened condensed milk, butter, shredded coconut, and a pinch of salt in a heavy-bottomed saucepan.Stir thoroughly to combine.
Cook the Mixture
- Place the saucepan over low to medium-low heat.Stir continuously with a wooden spoon or silicone spatula to prevent the mixture from sticking to the bottom.
Cook Until Thick
- Continue cooking for approximately 8–12 minutes.The mixture should become thick and glossy and begin pulling away from the sides and bottom of the saucepan.A good test is to run your spatula through the center. If the mixture briefly stays separated before coming back together, it is ready.
Add Vanilla
- Remove the saucepan from the heat.Stir in vanilla extract if using.Mix until completely incorporated.
Cool the Mixture
- Transfer the mixture to a lightly buttered plate or shallow dish.Spread it into an even layer and allow it to cool.Refrigerate for approximately 20–30 minutes, or until firm enough to handle comfortably.
Prepare the Coconut Coating
- Place the finely shredded coconut in a shallow bowl.Keep a small amount of butter nearby for greasing your hands.
Coat with Coconut
- Roll each coconut ball in shredded coconut until completely covered.Gently press the coconut onto the surface if necessary.
Serve
- Place each Beijinho in a small decorative paper candy cup.Serve immediately or refrigerate until ready to enjoy.
Notes
- Coconut: Finely shredded coconut gives the smoothest texture.
- Condensed milk: Use regular sweetened condensed milk rather than evaporated milk.
- Heat: Keep the cooking temperature low to prevent scorching.
- Stirring: Continuous stirring is important while the mixture cooks.
- Texture: Properly cooked Beijinho should be soft and chewy rather than runny.
- Cloves: Whole cloves are traditional but can be removed before eating.
- Coating: Use finely shredded coconut for an attractive finish.
- Cooling: Chilling makes the mixture much easier to roll.