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.
Mokhoa oa ho sheba
Hlokomela: Litaelo tse feletseng li fanoe ka karete ea recipe e ka tlase.
- 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.
Malebela le Keletso
- 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.
Mekhoa ea ho pheha e Amanang:
Recipe
BEIJINHO DE COCO
metsoako
- 1 thispone botoro plus for greasing hands
- 14 li-ounces lebese le khutsitsoeng le tsoekere
- ⅓ senoelo heavy cream, whole milk or coconut milk
- 80 g coconut e sa tsoakoang e sa tsoekere , hammoho le ho roala
- 23 likotoana cloves . optional
litaelo
- 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
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- Ho hoama, rola brigadeiro ka libolo ebe u li apesa ka li-sprinkles. Li behe holim'a pampiri ea ho baka e kentsoeng ka pampiri e entsoeng ka letlalo sebakeng se le seng. Hlakola brigadeiro ka lihora tse 'maloa ho fihlela e tiile. Li fetisetse ka sejaneng se sa keneleng moea kapa mokotla oa zipper o bonolo ho sehatsetsi, tlosa moea ofe kapa ofe o feteletseng, 'me u hatsele ho fihlela likhoeli tse 3.
Qhibiliha mocheso oa kamore bakeng sa hora e le 'ngoe pele u sebeletsa. Qoba ho bula sephutheloana nakong ena ho thibela lipompong ho fufuleloa le ho kolobisa liphutheloana.
Lintlha tsohle tsa phepo e nepahetseng li ipapisitse le lipalo tsa mokha oa boraro 'me ke khakanyo feela. Recipe e 'ngoe le e 'ngoe le boleng ba phepo e nepahetseng li tla fapana ho latela mefuta eo u e sebelisang, mekhoa ea ho lekanya, le boholo ba likarolo tsa lelapa ka leng.