📝 About This Recipe
A crown jewel of Brazilian birthday parties and weddings, Olho de Sogra is a sophisticated fusion of Portuguese convent sweets and tropical Brazilian flair. This delicacy features a velvety, golden coconut fudge (beijinho) nestled inside a tender, dark prune, creating a stunning visual contrast that resembles an eye. Its flavor profile is a masterclass in balance, pairing the deep, earthy sweetness of dried fruit with the creamy, aromatic richness of fresh coconut.
🥗 Ingredients
The Coconut Fudge (Beijinho Base)
- 1 can Sweetened Condensed Milk (14 oz / 395g standard size)
- 100 grams Unsweetened Desiccated Coconut (finely shredded)
- 2 Egg Yolks (passed through a sieve to remove the membrane)
- 1 tablespoon Unsalted Butter (high quality, at room temperature)
- 2 tablespoons Coconut Milk (full fat for extra creaminess)
- 1/2 teaspoon Vanilla Extract (or a tiny pinch of salt to balance sweetness)
The Fruit Shell
- 35 pieces Dried Prunes (pitted, large, and soft)
- 1/4 cup Port Wine or Water (optional, for rehydrating if prunes are too dry)
Finishing and Garnish
- 1/2 cup Granulated Sugar (for coating the fudge)
- 35 pieces Whole Cloves (for decoration)
- 1 teaspoon Butter (extra for greasing hands)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the condensed milk, desiccated coconut, sieved egg yolks, coconut milk, and 1 tablespoon of butter.
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2
Place the saucepan over medium-low heat. Stir constantly with a silicone spatula, ensuring you scrape the bottom and sides to prevent burning.
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3
Cook the mixture for about 10-15 minutes. The fudge is ready when it thickens significantly and 'peels' away from the bottom of the pan when you tilt it (the 'moises' effect).
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4
Once the point is reached, stir in the vanilla extract, then transfer the mixture to a buttered plate. Spread it out slightly and cover with plastic wrap touching the surface to prevent a skin from forming.
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5
Allow the coconut fudge to cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
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6
While the fudge cools, prepare the prunes. If they are very dry, simmer them in the Port wine or water for 2 minutes, then drain and pat dry. If they are soft, simply slice them lengthwise down one side to create a pocket, being careful not to cut all the way through.
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7
Lightly grease your hands with a small amount of butter. Scoop about a teaspoon of the chilled coconut fudge and roll it into a small oval shape (cylinder).
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8
Roll the coconut cylinder in granulated sugar until lightly coated. This adds a delightful crunch and prevents sticking.
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9
Gently open a prune and nestle the coconut cylinder inside the cavity. The white coconut fudge should peek out prominently from the dark prune 'eyelid'.
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10
Press the sides of the prune gently to secure the fudge. Repeat the process for all remaining prunes.
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11
Insert a single whole clove into the center of the coconut fudge in each sweet. This provides the 'pupil' of the eye and a wonderful aroma.
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12
Place each finished Olho de Sogra in a small paper cupcake liner (forminha) for a professional, festive presentation.
💡 Chef's Tips
Use a heavy-bottomed pan to ensure the heat distributes evenly; otherwise, the condensed milk may scorched before the coconut is cooked. Passing the egg yolks through a fine-mesh sieve is crucial to remove the thin membrane that causes a 'fishy' egg smell. If the fudge is too soft to roll after chilling, return it to the heat for a few more minutes; if it's too hard, stir in a teaspoon of cream. For an adult twist, soak the prunes in dark rum or cognac overnight before stuffing. Always use unsweetened coconut for the fudge to allow the condensed milk to provide the primary sweetness without it becoming cloying.
🍽️ Serving Suggestions
Serve on a decorative silver platter alongside other Brazilian 'docinhos' like Brigadeiro and Beijinho. Pair with a strong Brazilian espresso to cut through the intense sweetness of the prune. Accompany with a glass of chilled dessert wine, such as a Late Harvest Riesling or a sweet Muscat. These are perfect for afternoon tea or as a sophisticated petit four after a heavy dinner. For a modern look, use gold-foiled paper liners to highlight the dark and light contrast of the sweet.