📝 About This Recipe
Maria-mole is a beloved Brazilian confection that translates to 'Soft Mary,' perfectly describing its ethereal, pillowy texture that sits somewhere between a marshmallow and a delicate mousse. Originating in São Paulo as a creative way to use leftover gelatin, this snowy-white treat is infused with sweet coconut milk and rolled in toasted flakes for a nostalgic tropical finish. It is remarkably light, gluten-free, and captures the simple, joyful essence of Brazilian birthday parties and street fairs.
🥗 Ingredients
The Gelatin Base
- 24 grams Unflavored Gelatin Powder (approx. 2 sachets)
- 1 cup Boiling Water (must be freshly boiled)
The Fluffy Body
- 2 cups Granulated White Sugar (superfine sugar works best for a smooth texture)
- 200 ml Full-Fat Coconut Milk (one standard small bottle, shaken well)
- 1 pinch Fine Sea Salt (to balance the sweetness)
- 1 teaspoon Pure Vanilla Extract (optional, for added depth)
The Coating
- 100 grams Unsweetened Desiccated Coconut (can be lightly toasted if preferred)
- 1 teaspoon Neutral Oil or Butter (for greasing the pan)
👨🍳 Instructions
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1
Prepare a 9x9 inch (23x23 cm) square baking pan by lightly greasing the bottom and sides with a neutral oil or a thin layer of butter. Dust the pan with a small amount of the desiccated coconut to prevent sticking.
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2
In a small heat-proof bowl, combine the unflavored gelatin powder with the boiling water. Stir vigorously for about 2 minutes until the gelatin is completely dissolved and the liquid is clear with no granules remaining.
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3
Pour the hot gelatin mixture into the large bowl of a stand mixer fitted with the whisk attachment. If using a hand mixer, ensure the bowl is deep enough to accommodate the mixture as it expands.
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4
Add the granulated sugar to the gelatin mixture. Start whisking on low speed for 1 minute to incorporate the sugar into the liquid.
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5
Increase the mixer speed to medium-high. Continue beating for about 5-7 minutes. You will notice the mixture turning from a clear yellow to an opaque, bright white.
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6
While the mixer is running, slowly pour in the coconut milk in a steady stream. Add the pinch of salt and vanilla extract at this stage.
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7
Turn the mixer to its highest speed. Beat the mixture for another 10-15 minutes. This is the crucial stage; you are looking for 'stiff peaks' similar to a meringue. The volume should triple, and the mixture should look glossy and thick.
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8
Once the mixture is thick and holds its shape, immediately pour it into the prepared baking pan. Use a spatula to smooth the top as quickly as possible, as it begins to set fast.
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9
Sprinkle about half of the remaining desiccated coconut evenly over the top of the wet mixture.
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10
Place the pan in the refrigerator and allow it to chill for at least 4 hours, though overnight is ideal for the perfect 'bouncy' texture.
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11
Once fully set, run a thin knife around the edges of the pan. Carefully flip the block onto a cutting board dusted with coconut, or cut directly in the pan into 1.5-inch squares.
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12
Remove the squares and toss them in a bowl with the remaining desiccated coconut, ensuring every side is thoroughly coated to prevent the pieces from sticking to each other.
💡 Chef's Tips
Be patient with the whipping process; if you stop too early, the Maria-mole will separate into layers instead of staying fluffy. Use room temperature coconut milk to avoid shocking the gelatin and causing lumps. For a colorful twist, you can add a drop of pink food coloring during the final minutes of whipping, a common variation in Brazil. If the mixture sticks to your knife while cutting, lightly grease the blade with oil or dip it in hot water between cuts. Store in an airtight container in the refrigerator for up to 5 days; they actually taste better after the flavors meld.
🍽️ Serving Suggestions
Serve alongside a strong Brazilian 'cafezinho' (espresso) to balance the sweetness. Pair with fresh tropical fruits like sliced mango or passion fruit pulp for a refreshing dessert plate. Place individual squares in colorful paper cupcake liners for a traditional 'festa' presentation. Enjoy as a light afternoon snack with a glass of iced Guaraná soda. Top with a drizzle of dark chocolate ganache for a more decadent, modern interpretation.