Brazilian recipe
Traditional Coconut Fudge Balls (Beijinho)
A classic Brazilian sweet treat made with condensed milk and shredded coconut. A simple, no-fuss recipe perfect for parties, with a step-by-step guide for that perfect, melt-in-the-mouth texture.
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Ingredients
1 tin (395 g) condensed milk
1 tablespoon unsalted butter
Granulated sugar for coating
Shredded coconut for coating
Whole cloves for garnishing (optional)
150 g finely shredded coconut
Butter for greasing hands
1 tablespoon unsalted butter
Granulated sugar for coating
Shredded coconut for coating
Whole cloves for garnishing (optional)
150 g finely shredded coconut
Butter for greasing hands
Where to find ingredients
Most ingredients like condensed milk, butter, and granulated sugar are pantry staples found in any major supermarket in Zimbabwe. For the coconut, you can find shredded coconut in the baking aisle. Whole cloves are widely available in the spices section. If you have trouble finding fine desiccated coconut for the coating, you can pulse standard shredded coconut in a blender for a few seconds to achieve a finer texture.
Preparation method
- In a heavy-based saucepan, combine the condensed milk and the butter
- Place over medium heat and stir constantly to prevent it from catching or burning on the bottom
- Cook until the mixture reaches a soft fudge consistency, where the mass begins to pull away cleanly from the bottom of the pan as you scrape it
- Stir in the shredded coconut and mix thoroughly into the fudge base
- Transfer the mixture to a lightly greased plate and spread it out so it cools down quickly
- Place the plate in the freezer for about 35 minutes to firm up the consistency
- On a shallow plate, combine the shredded coconut with the granulated sugar for rolling
- Lightly grease your palms with a little butter
- Scoop out small portions of the mixture using a teaspoon and roll them between your palms into small balls
- Roll each ball in the coconut and sugar mix, ensuring they are evenly coated
- If you like, press a whole clove into the top of each beijinho for a traditional look
- Arrange the finished beijinhos in mini paper cases or on a serving platter
- Refrigerate for at least 2 hours before serving, so they are perfectly set and firm
Observations
Beijinho is a staple of Brazilian confectionery and a must-have at any birthday party or family gathering. Its simple preparation, requiring only a handful of ingredients and quick cooking time, makes it a practical yet decadent choice for satisfying a sweet tooth. The perfect blend of creamy condensed milk, shredded coconut, and a touch of butter creates a signature flavour and aroma that is instantly recognisable.
This recipe follows the traditional method, ensuring you achieve the ideal firm-yet-soft texture and authentic taste. It is an ideal dessert for those looking for a homemade, crowd-pleasing treat that never fails to impress.
If you find the mixture too soft after chilling, do not worry; simply return it to the freezer for an extra 10 minutes. The secret to a professional-looking beijinho lies in keeping your hands lightly greased with butter, which makes rolling the balls smooth and mess-free. In Zimbabwe, you can easily find these ingredients at local supermarkets, and they are a great alternative to standard confectionery when you want to try something authentic from Brazil.
This recipe follows the traditional method, ensuring you achieve the ideal firm-yet-soft texture and authentic taste. It is an ideal dessert for those looking for a homemade, crowd-pleasing treat that never fails to impress.
If you find the mixture too soft after chilling, do not worry; simply return it to the freezer for an extra 10 minutes. The secret to a professional-looking beijinho lies in keeping your hands lightly greased with butter, which makes rolling the balls smooth and mess-free. In Zimbabwe, you can easily find these ingredients at local supermarkets, and they are a great alternative to standard confectionery when you want to try something authentic from Brazil.
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