Brazilian recipe
Classic Coconut Truffles (Beijinho)
A beloved classic, this creamy coconut confection made with condensed milk is a staple at celebrations and traditional gatherings.
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Ingredients
2 cans of sweetened condensed milk
300g freshly grated coconut
2 tablespoons unsalted butter
Crystal sugar for coating, to taste
Whole cloves for decoration, to taste
300g freshly grated coconut
2 tablespoons unsalted butter
Crystal sugar for coating, to taste
Whole cloves for decoration, to taste
Where to find ingredients
Sweetened condensed milk and unsalted butter can be found in the baking aisle of any local supermarket. Fresh coconut is typically found in the produce section of local markets; if unavailable, shredded unsweetened desiccated coconut serves as a suitable substitute.
Preparation method
- Combine the condensed milk, butter, and freshly grated coconut in a heavy-bottomed saucepan.
- Place the saucepan over medium-low heat.
- Cook, stirring constantly for about 15 minutes, until the mixture thickens and pulls away cleanly from the bottom of the pan.
- Remove the mixture from the heat and transfer it to a plate or shallow dish.
- Allow the mixture to cool until it reaches room temperature.
- Lightly grease your hands with a small amount of butter.
- Scoop small portions of the cooled mixture and roll them into smooth, bite-sized balls.
- Roll each truffle in the crystal sugar until evenly coated.
- Finish each truffle by pressing a whole clove into the top for decoration.
Observations
The Beijinho holds a special place as one of the most cherished and iconic sweets in local tradition. Its straightforward preparation combined with the irresistible richness of coconut and condensed milk makes it a crowd-pleaser for any occasion, from birthdays to weddings. This classic recipe maintains the authentic, homemade flavor that has delighted families for generations.
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