Beijinho (Brazilian Coconut Balls)
Beijinhos, literally translated to little kisses, are popular Brazilian treats made from sweetened condensed milk, butter, and coconut. Rolled into tiny balls, topped with some more shredded coconut and a clove on top, beijinhos are traditionally served at children’s birthday parties, but loved by young and old alike.
Beijinho is the coconut version of the popular Brazilian dessert brigadeiro, made with cocoa powder instead of coconut.
STORAGE AND REHEATING
Beijinhos is kept in an airtight container, for up to 3 days before they start to dry out. For longer storage, you can keep them in the fridge for about a week, or freeze them for up to 3 months.
If you freeze them, just thaw them in the refrigerator overnight and then allow them to come to room temperature before serving.
RECIPE INGREDIENTS
1 can sweetened condensed milk
1 ⅓ cups unsweetened grated coconut
1 tablespoon unsalted butter, plus more for greasing plate and hands
Grated coconut for rolling
Whole cloves for decorating
DIRECTIONS ON Beijinho (BRAZILIAN COCONUT BALLS)
In a medium-sized saucepan or small Dutch Oven, combine the sweetened condensed milk, grated coconut and butter. Cook, over medium-low heat, for 10-20 minutes or until the mixture thickens. If you prefer the use a thermometer, the beijinho is ready at around 190º-200ºF (88º-95ºC).
Transfer the mixture to a plate that has been generously greased with butter, spreading it into a single layer. Cover with plastic wrap and let it cool completely.
Once the beijinho mixture has cooled, grease your hands with butter and form smooth balls with about 1 tablespoon of mixture, about the size of a cherry. This recipe will yield about 20 to 25 beijinhos.
Place some grated (or shredded) coconut in a plate. Roll the balls through the coconut, then insert a clove in the middle.
Serve the beijinhos as-is or in small paper cups. If your guests are not familiar with them, remind them to remove the cloves before eating!
HERE ARE MORE RECIPES YOU CAN ENJOY
RECIPE VIDEO
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
- 1 can sweetened condensed milk
- 1 ⅓ cups unsweetened grated coconut
- 1 tablespoon unsalted butter, plus more
- Grated coconut for rolling
- Whole cloves for decorating
Instructions
- In a medium-sized saucepan or small Dutch Oven, combine the sweetened condensed milk, grated coconut and butter. Cook, over medium-low heat, for 10-20 minutes or until the mixture thickens. If you prefer the use a thermometer, the beijinho is ready at around 190º-200ºF (88º-95ºC).
- Transfer the mixture to a plate that has been generously greased with butter, spreading it into a single layer. Cover with plastic wrap and let it cool completely.
- Once the beijinho mixture has cooled, grease your hands with butter and form smooth balls with about 1 tablespoon of mixture, about the size of a cherry. This recipe will yield about 20 to 25 beijinhos.
- Place some grated (or shredded) coconut in a plate. Roll the balls through the coconut, then insert a clove in the middle.
- Serve the beijinhos as-is or in small paper cups. If your guests are not familiar with them, remind them to remove the cloves before eating!