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.
Metode med et blikk
Merknader: De fullstendige instruksjonene er gitt i oppskriftskortet nedenfor.
- 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.
Tips og råd
- 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.
Relaterte oppskrifter:
Oppskrift
KOKOSKYSS "KODERI
Ingredienser
- 1 spiseskje smør plus for greasing hands
- 14 gram Søt, kondensert melk
- ⅓ cup heavy cream, whole milk or coconut milk
- 80 g usøtet strimlet kokos , pluss for belegg
- 23 stykker nellik . optional
Instruksjoner
- 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.
Merknader
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- For å fryse, rull brigadeiroen til kuler og belegg dem med dryss. Legg dem på en stekeplate dekket med bakepapir i et enkelt lag. Frys brigadeiroen i noen timer til den er fast. Overfør dem til en lufttett beholder eller frysevennlig glidelåspose, fjern overflødig luft og frys i opptil 3 måneder.
Tin i romtemperatur i 1 time før servering. Unngå å åpne emballasjen i løpet av denne tiden for å unngå at søtsakene blir svette og fukter innpakningene.
All ernæringsinformasjon er basert på tredjepartsberegninger og er kun et estimat. Hver oppskrift og næringsverdi vil variere avhengig av merkene du bruker, målemetoder og porsjonsstørrelser per husholdning.