📝 About This Recipe
The beloved sibling to the famous Brigadeiro, Beijinho (meaning 'Little Kiss') is a quintessential Brazilian party treat that captures the tropical essence of coconut in a velvety, fudge-like truffle. Traditionally served at birthdays and celebrations, these snowy-white gems offer a perfect balance of creamy sweetened condensed milk and nutty desiccated coconut, finished with the aromatic touch of a single clove. Every bite is a nostalgic trip to the vibrant streets of Brazil, offering a melt-in-your-mouth texture that is simply irresistible.
🥗 Ingredients
The Truffle Base
- 14 ounces Sweetened Condensed Milk (one standard can, high quality)
- 1 tablespoon Unsalted Butter (plus extra for greasing hands)
- 1 cup Unsweetened Desiccated Coconut (finely shredded)
- 2 tablespoons Heavy Cream (for extra silkiness)
- 1/2 teaspoon Pure Vanilla Extract (optional, for depth of flavor)
- 1 pinch Salt (to balance the sweetness)
The Coating and Garnish
- 1/4 cup Granulated Sugar (or extra coconut for a matte finish)
- 1/2 cup Unsweetened Desiccated Coconut (for rolling)
- 30 pieces Whole Cloves (traditional decorative garnish)
Presentation
- 30 pieces Mini Paper Cupcakes Liners (size #0 or #1)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or a non-stick pan, combine the sweetened condensed milk, 1 cup of desiccated coconut, 1 tablespoon of butter, heavy cream, and the pinch of salt.
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2
Place the saucepan over medium-low heat. It is crucial to use low heat to prevent the sugar in the milk from burning or becoming grainy.
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3
Stir the mixture constantly using a silicone spatula. Ensure you scrape the bottom and the sides of the pan continuously to prevent sticking.
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4
Cook for approximately 10-15 minutes. You will know it is ready when the mixture thickens significantly and 'peels' away from the bottom of the pan when you tilt it, or when you run the spatula through the middle and it leaves a clear trail that doesn't close immediately (the 'Moisés' effect).
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5
Remove the pan from the heat and stir in the vanilla extract if using. The mixture should be thick, glossy, and heavy.
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6
Pour the hot mixture onto a lightly buttered plate or a shallow glass dish. Spread it out thinly to help it cool faster.
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7
Cover the surface directly with plastic wrap (touching the mixture) to prevent a skin from forming. Let it sit at room temperature until cool, then refrigerate for at least 1 hour until firm.
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8
Prepare a small bowl with the coating mixture: mix the granulated sugar and the 1/2 cup of desiccated coconut together.
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9
Lightly grease your palms with a tiny amount of butter. Scoop about a tablespoon of the chilled dough and roll it between your palms to form a smooth, 1-inch ball.
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10
Drop the ball into the coconut-sugar mixture and roll it around until evenly coated.
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11
Place the finished truffle into a mini paper liner. Repeat the process until all the dough is used.
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12
Carefully press one whole clove into the center of each Beijinho. This provides the signature look and a subtle spiced aroma.
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13
For the best texture, let the truffles set in the refrigerator for another 30 minutes before serving, though they can be enjoyed immediately.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent scorching. If your mixture becomes too hard to roll once cooled, you may have overcooked it; simply add a teaspoon of cream and knead it back to softness. To get perfectly uniform sizes, use a small cookie scoop or a digital scale to weigh each ball (about 15-18 grams each). Do not skip the chilling process, as the dough needs to be cold to hold its spherical shape while rolling. Remind your guests that the clove is for decoration and flavor infusion, and should be removed before eating.
🍽️ Serving Suggestions
Serve alongside traditional chocolate Brigadeiros for the classic Brazilian party 'duo' look. Pair with a strong Brazilian espresso or a dark roast coffee to cut through the sweetness. Arrange them on a tiered dessert stand for weddings, baby showers, or birthday parties. Accompany with a glass of sparkling wine or Prosecco for an elegant adult dessert pairing. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.