Beijinho de coco is a classic Brazilian dessert made with sweetened condensed milk, butter, and shredded coconut.
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Also known simply as beijinho-which means "little kiss" in Portuguese-this traditional coconut candy is commonly served at Brazilian birthday parties, celebrations, and special occasions.
This beijinho de coco recipe uses a slow-cooked method that creates a smooth, creamy mixture that's easy to shape and holds its form.
The candies are rolled in coconut and traditionally finished with a clove on top, giving them a simple, elegant look that's perfect for parties, holidays, or dessert tables.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sweetened condensed milk: Sweet, creamy base that thickens as it cooks.
- Heavy cream: Adds smoothness and a softer, creamier texture.
- Butter: Adds richness and prevents sticking while cooking.
- Shredded coconut (unsweetened): Provides coconut flavor and texture; used in the mixture and for rolling.
How to Make Beijinho de Coco
Note: Full instructions are provided in the recipe card below.
- Combine the condensed milk, cream, and butter in a small saucepan over low heat. Stir until the butter melts.
- Add ½ cup of the shredded coconut and cook, stirring constantly, for about 20 minutes until thick.
- Scrape the sides and bottom of the pan frequently to prevent burning.
- The mixture is ready when it pulls away from the bottom of the pan when tilted.
- Transfer to a plate and let cool completely.
- Grease your hands lightly with butter, shape the mixture into small balls, roll in coconut, and place in candy cups.
- Top each beijinho with a clove, if using.
Camila's Tips and Advice
- Cook low and slow: Keeping the heat low prevents scorching and gives the best texture.
- Watch the consistency: If it pulls cleanly from the pan, it's ready to shape.
- Grease your hands: This makes rolling smooth and mess-free.
- Always cool first: Warm mixture won't set properly and is hard to handle.
Storage, Make Ahead, & Freezing
Storage: Store beijinho de coco in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days.
Bring to room temperature for 10-15 minutes before serving for the best texture.
Make Ahead: Beijinhos are perfect for making ahead. You can prepare and shape them 1-2 days in advance, then store them in the refrigerator until ready to serve.
Add the clove garnish just before serving if you want them to look fresh and neat.
Freezing: Freezing is not recommended.
Frequently Asked Questions
Why is my beijinho de coco mixture too soft?
Yes, good-quality store-bought dough works well if you're short on time.
Why did my beijinho turn dry or crumbly?
The mixture was cooked for too long or at too high a heat. Low, steady heat is key.
Can I make beijinho without cloves?
Yes. Cloves are traditional but optional. You can leave them out or use another garnish.
Can I use sweetened coconut?
Unsweetened coconut is best. Sweetened coconut can make the beijinhos overly sweet.
❤️ Love this Beijinho de Coco?
Make sure to check out our Brigadeiro de Chocolate for a delicious variation!
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Recipe
Beijinho de Coco
Ingredients
- 1 tablespoon butter plus for greasing hands
- 14 ounces sweetened condensed milk
- ⅓ cup heavy cream, whole milk or coconut milk
- 80 g unsweetened shredded coconut , plus for coating
- 23 pieces cloves . optional
Instructions
- Combine the condensed milk, cream, and butter in a small saucepan and place it over low heat. Stir with a silicone spatula until the butter is completely melted.
- Add ½ cup of grated coconut and continue to stir for about 20 minutes or until the mixture thickens to the point where it can be shaped into balls.
- Make sure to frequently scrape the sides and bottom of the pan with the spatula to prevent the mixture from burning.
- Pay attention to the consistency: slightly tilt the pan to check, the beijinho mixture should pull away from the bottom of the pan when ready.
- Once ready, transfer the beijinho mixture to a deep plate or dish and allow it to cool to room temperature before shaping it. Prepare 23 candy cups (size #5).
- Pour the remaining grated coconut onto a deep plate. To form the beijinhos, lightly grease your hands with some butter and take a small amount of the mixture, rolling it into a ball.
- Roll the ball in the grated coconut until it's fully coated. Place each coated ball into a candy cup and insert a clove at the top. Repeat with the remaining mixture.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
