Beijinho

🧂 Ingredients

• 400 g Sweetened condensed milk(Use full-fat for best results.)
• 100 g Unsweetened desiccated coconut(Plus extra for coating.)
• 2 tbsp Unsalted butter(Plus extra for greasing hands.)
• 25 Whole cloves(For garnish. Optional, but traditional.)

👨‍🍳 Instructions

1. 1

   Combine the condensed milk, 100g of desiccated coconut, and 2 tablespoons of butter in a medium, heavy-bottomed saucepan. Place the saucepan over medium-low heat.

   ⏱️ 5 minutes
2. 2

   Cook the mixture, stirring constantly with a wooden spoon or silicone spatula. It's crucial to keep the mixture moving to prevent scorching on the bottom of the pan. Scrape the bottom and sides of the pan regularly.

   ⏱️ 10-15 minutes
3. 3

   Continue cooking until the mixture thickens considerably and starts to pull away from the bottom and sides of the pan when you tilt it. This stage is often described as reaching the 'ponto de brigadeiro' or 'ponto de beijinho' – when you can draw a line through the mixture with your spoon, and it holds its shape for a few seconds before slowly coming back together. The consistency should be like thick dough.

   ⏱️ Included in cook time
4. 4

   Remove the saucepan from the heat. Pour the mixture onto a lightly buttered plate or shallow dish. Spread it out slightly to help it cool faster. Let it cool completely at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.

   ⏱️ 1 hour 30 minutes (minimum)
5. 5

   Lightly grease your hands with butter. Scoop out about a tablespoon of the chilled mixture and roll it between your palms to form a smooth ball, about 2-3 cm (1 inch) in diameter. Repeat with the remaining mixture.

   ⏱️ 15 minutes
6. 6

   Place the extra desiccated coconut in a shallow bowl. Gently roll each ball in the coconut until evenly coated. If using cloves, press one whole clove into the top of each beijinho.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Constant stirring is key to achieving the right texture and preventing the condensed milk from burning.
• ✓The 'pulling away from the pan' stage is critical for the beijinhos to hold their shape. If undercooked, they will be too soft; if overcooked, they will be too hard.
• ✓Chilling the mixture makes it much easier to handle and roll into balls.
• ✓The clove is a traditional garnish that adds a subtle aromatic note and visual appeal. If you prefer, you can omit it or use a small piece of candied fruit.
• ✓Beijinho are very similar to Brigadeiros, differing mainly in the use of coconut.

🔄 Variations

• Omit the cloves for a simpler presentation.
• Add a few drops of vanilla extract to the mixture while cooking for an extra flavor dimension.
• Incorporate finely chopped toasted almonds into the mixture before chilling for a nutty crunch.
• For a different flavor, try using shredded sweetened coconut, but adjust the cooking time as it may thicken faster.

🥗 Nutrition

Per serving