Beijinho de coco" is a classic Brazilian dessert, also known simply as "beijinho," which means "little kiss" in Portuguese.
It’s made from sweetened condensed milk, butter, and grated coconut. It is often adorned with a clove on top, giving it a distinctive and elegant appearance.
These treats are typically served at Birthday parties and special occasions.
Method op ee Bléck
Notéiert: Déi voll Instruktioune ginn an der Rezeptkaart hei ënnen geliwwert.
- Heat condensed milk, milk, and butter in a saucepan on low until the butter melts.
- Add ½ cup coconut and stir for 20 minutes until thick. Frequently scrape the pan and check if the mixture pulls away from the bottom.
- Cool the mixture to room temperature.
- Prepare candy cups. Grease hands, form balls from the mixture, coat in coconut, and place in cups with a clove on top.
- Repeat with all the mixture.
Tipps a Rotschléi
- Don't rush the cooking process. Stir constantly over low heat to prevent burning and ensure the mixture thickens evenly.
- Aim for a thick mixture that pulls away from the bottom of the pan when tilted. This ensures your Beijinhos hold their shape.
- Keep your hands and a small plate greased with butter when shaping the balls. This prevents the mixture from sticking and allows for smooth shaping.
- Don't skip the cooling step! A warm mixture will be difficult to handle and won't set properly.
Zesummenhang Rezepter:
Rezept
BEIJINHO DE COCO
Ingredienten
- 1 Dësch Botter plus for greasing hands
- 14 Unzeechepläng séiss kondenséiert Mëllech
- ⅓ Coupe heavy cream, whole milk or coconut milk
- 80 g onsüsseg gerappte Kokosnoss , plus fir Beschichtung
- 23 Stécker Knuewlecken . optional
Uweisungen
- Kombinéiert d'Kondenséierter Mëllech, d'Crème an d'Botter an engem klenge Kasseroll a setzt se iwwer niddereg Hëtzt. Stir mat engem Silikonspatel bis d'Botter komplett geschmëlzt ass.
- 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.
- Vergewëssert Iech dacks d'Säiten an d'Ënnen vun der Pan mat dem Spatel ze schrauwen fir ze vermeiden datt d'Mëschung verbrennt. Opgepasst op d'Konsistenz: kippt d'Pan liicht fir ze kontrolléieren, d'Beijinho-Mëschung soll aus dem Buedem vun der Pan zéien wann se fäerdeg sinn.
- 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
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- To freeze, roll the brigadeiro into balls and coat them in sprinkles. Place them on a baking sheet lined with parchment paper in a single layer. Freeze the brigadeiro for a few hours until solid. Transfer them to an airtight container or freezer-friendly zipper bag, remove any excess air, and freeze for up to 3 months.
Thaw bei Raumtemperatur fir 1 Stonn virum Déngscht. Vermeit d'Verpakung während dëser Zäit opzemaachen fir d'Séissegkeeten ze vermeiden an d'Wrapper ze befeuchten.
All Ernärungsinformatioun baséiert op Berechnungen vun Drëttubidder an ass nëmmen eng Schätzung. All Rezept an Ernärungswäert variéiere jee no de Marken déi Dir benotzt, Miessmethoden a Portiounsgréissten pro Stot.