Brazilian recipe
Traditional coconut beijinho (Beijinho de coco)
Make coconut party sweet with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 lata de condensed milk (395 g)
1 tablespoon de butter sem salt
Sugar cristal para enrolar
Flocos de coconut para enrolar
Cravo-da-índia para decorar (opcional)
150 g de desiccated coconutnut em flocos finos
Butter para untar as mãos
1 tablespoon de butter sem salt
Sugar cristal para enrolar
Flocos de coconut para enrolar
Cravo-da-índia para decorar (opcional)
150 g de desiccated coconutnut em flocos finos
Butter para untar as mãos
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as requeijao, palmito, cassava flour, cuscuz, bobo, quentao, pacoca, beijinho and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a pan, coloque o condensed milk e a butter
- Place over the heat médio, mexendo sem parar para não grudar no fundo
- Cook até obter o ponto de brigadeiro mole, quando a dough começar a desgrudar do fundo da panela ao ser raspada
- Add o desiccated coconutnut em flocos à panela e mix bem à dough
- Transfira a dough para um prato levemente untado com butter e espalhe para que esfrie mais rapidamente
- Leve o prato ao freezer for about 35 minutes para firmar a dough
- Em um prato raso, mix os flocos de coconut com o sugar cristal para enrolar
- Unte as mãos com um pouco de butter
- Pegue pequenas porções da dough com uma teaspoon e enrole formando bolinhas
- Pbake as bolinhas na mistura de coconut e sugar, cobrindo-as uniformemente
- Se desejar, espete um cravo-da-índia no topo de cada beijinho para decorar
- Coloque os beijinhos enrolados em forminhas de papel ou em um prato
- Leve à geladeira por pelo menos 2 horas antes de servir, para que fiquem bem firmes
Observations
Traditional coconut beijinho is coconut party sweet, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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