Brazilian Coconut Beijinhos

Name: Brazilian Coconut Beijinhos
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Brazil
Ingredients: 200 g of sweetened condensed milk; 10 g of butter (unsalted); 50 g of coconut (shredded, dried); 25 g of coconut (shredded, dried)

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Coconut beijinhos are iconic little Brazilian sweets combining sweetened condensed milk and shredded coconut. Soft at the center and coated in a crunchy outer layer, they are ideal for a festive snack or a birthday buffet.

Total time: 27 min
Prep: 15 min
Cook: 12 min
Rest: 1 h
Difficulty: Easy
Per person: €0.20

By the CookinBreak team

Ingredients 4

bites

Estimated cost €4.00

⅔ cup sweetened condensed milk
2 tsp butterunsalted

For the dough

⅔ cup coconutshredded, dried

For the coating

⅓ cup coconutshredded, dried

Equipment

Soup platesfor holding the coating coconut
Heavy-bottomed saucepanfor cooking the dough without sticking
Silicone spatulafor continuous stirring
Paper linerssmall individual presentation cups

Instructions

Tap a number to check off the step, and a time to start a timer.

In a heavy-bottomed saucepan, pour in the sweetened condensed milk, the butter and the coconut set aside for the dough.

Heat over low heat, stirring continuously with a silicone spatula to keep the mixture from sticking to the bottom.
Continue cooking for about , until the mixture thickens noticeably and pulls away from the sides and bottom of the saucepan, forming a compact mass.
Remove from the heat and transfer the mixture to a lightly buttered plate, then let cool completely at room temperature before refrigerating for .
Once the dough is very firm, lightly butter your hands and take small portions to shape even balls the size of a hazelnut.
Roll each ball in the coconut set aside for the coating to cover it well, then place them in paper cups.

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Goes well with

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Nutrition facts

per serving · estimate

70kcal

Protein1 g6%
Carbs7 g41%
Fat4 g53%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get perfect balls without the dough sticking, coat your palms with a thin layer of butter rather than water. Work with well-chilled dough straight from the refrigerator.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2 months in an airtight container or freezer bags. Thaw at room temperature.

Storage : How long does it keep?

Keeps 5 to 7 days in an airtight container at room temperature or chilled.

Making ahead : Can you make it the day before?

Yes

Ideally prepared the day before for better hold and flavor.

Reheating : How do you reheat it?

Not applicable, to be eaten fresh or at room temperature.

Variations

Clove version: press a whole clove into the top of each ball before serving, following the original Brazilian custom.
Chocolate version (white brigadeiro): replace the coconut coating with white chocolate sprinkles to vary the textures.
Fruity version: add a teaspoon of fine lime zest to the saucepan at the end of cooking for a tangy note.

Mistakes to avoid

Cooking over too high heat: the sugar in the condensed milk burns very quickly and would give a bitter taste.
Stopping the cooking too early: if the mixture doesn't pull away cleanly from the bottom of the saucepan, the balls won't hold their shape.
Rolling the balls while the mixture is still warm: the texture stays too soft and sticks to your hands.

Frequently asked questions

How do I know when the mixture is done cooking?

Tilt the saucepan slightly: the mixture should pull away from the bottom entirely in one piece without running, leaving a clear trail as your spatula passes.

Can I use unsweetened condensed milk?

No, this recipe relies on the gentle caramelization and the sugar content of sweetened condensed milk to set the mixture and give it its soft consistency.

Can I add a flavoring to the mixture?

Yes, you can stir in half a teaspoon of vanilla extract or a splash of coconut milk at the start of cooking to boost the flavors.

Should I toast the coconut for the coating?

Tradition favors plain shredded coconut to keep a nice white color, but lightly toasting it in a skillet adds a very pleasant nutty note.