Brazilian recipe
Traditional Coconut Beijinho (Beijinho de coco)
A faithful Brazilian recipe for traditional coconut beijinho, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 cans of condensed milk (395 g)
1 spoon of sopa of unsalted butter
crystal sugar for enrolar
Flocos of coconut for enrolar
Cravo-of the-india for decorar (optional)
150 g of grated coconut in flocos finos
butter for greasing the mathe
1 spoon of sopa of unsalted butter
crystal sugar for enrolar
Flocos of coconut for enrolar
Cravo-of the-india for decorar (optional)
150 g of grated coconut in flocos finos
butter for greasing the mathe
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan, place the condensed milk and the butter
- Take to the medium heat, stirring without parar to of the not grudar in the bottom
- Cook ate obter the ponto of brigadeiro mole, quando the dough comecar the come away of the bottom of the pan to the ser raspada
- Add the grated coconut in flocos à pan and mix bem à dough
- Transfer the dough to the plate levemente untado with butter and espalhe to that cool mais rapidamente
- Take the plate to the freezer for cerca of 35 minutes to set the dough
- in the plate raso, mix the flocos of coconut with the crystal sugar to enrolar
- Grease the mathe with the pouco of butter
- Pegue pequenas forcoes of the dough with the spoon of cha and enrole forming bolinhas
- Coat the bolinhas in the mixture of coconut and sugar, cobrindo-the uniformemente
- If desejar, espete the cloves-of the-india in the topo of cada beijinho to decorar
- Place the beijinhos enrolados in forminhas of papel or in the plate
- Take à fridge for pelo menos 2 horas antes of serve, to that fiquem bem firmes
Observations
This recipe keeps the Brazilian identity of Beijinho de coco, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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