An epicurean adventure to: Brazil
Looking for the coconut cousin of the classic Brazilian Brigadeiro? Then this Beijinho recipe is for you!
These easy, no-bake coconut sweets are a tropical twist on the chocolate truffle-like Brigadeiros that is one of Brazil's most popular treats.
With just a few simple ingredients like condensed milk and shredded coconut, you'll be whisked away to a Brazilian beachfront with these deliciously creamy, coconutty sweet treats!
Our straightforward step-by-step instructions walk you through precisely how to achieve the ideal consistency when cooking condensed milk. No need to fret - we provide visual clues so you'll know exactly when it's done.
In around 10 minutes of cooking time and a stint in the fridge, you'll have a tray of melt-in-your-mouth coconut kisses ready to enjoy.
Originally from Brazil where they are popular at festivals and parties, Beijinhos are a breeze to make at home any time you need a bit of tropical vacation. So, say olá to summer with our easy Beijinho de Coco recipe!
By the way, Beijinhos means 'little kiss' in Portuguese - the perfect Valentine's gift for your special person, no?
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Fast facts - Brazil
| Location | Brazil is located in South America and is the largest country on the continent, sharing borders with every country in South America except for Chile and Ecuador. |
| Capital | Brasília. |
| Language | The official language of Brazil is Portuguese, which is spoken by the vast majority of the population. However, there are also many other languages spoken in Brazil, including Spanish, English, German, Italian and a variety of indigenous languages. |
| Population | Circa 213 million people. |
| Trivia | Brazil has a unique landscape that looks like a desert but isn't. The Lençóis Maranhenses National Park has huge sand dunes but gets lots of rain. During rainy months, fresh water fills lagoons between the dunes. The water stays because of rock under the sand. This creates beautiful blue, green and black lagoons in the sandy scenery. |
What's to love about this recipe
- Only 5 ingredients needed - These little sweets are so easy to whip up!
- Step-by-step visual guidance takes the guesswork out.
- Deliciously sweet and fudgy coconut flavour.
- These Brazilian coconut kisses are perfect for birthday parties, gifts or solo treats.
- Kid-friendly recipe they'll love to help you make.
- Gluten-free.
- Just 10 minutes of cooking time and 30 minutes in the fridge.
- No bake.
- These are like coconut Brigadeiro, so if you have made Brigadeiro before, this recipe will feel very familiar and easy to you!
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Condensed milk
Sweetened condensed milk comes in cans that can be a little different in weight depending on where you live.
This usually isn't a big difference, just a few grams (around 397g for a regular can). If the weight is pretty close and not more than 2-3 grams less or more, it won't change how the Beijinhos turn out. If it's not, you'll have to weigh the condensed milk out to 397g.
Butter
Feel free to use salted or unsalted butter. If using salted butter, you can omit the added salt since it already provides seasoning.
Vanilla extract
Adding a teaspoon of vanilla extract to the Beijinho mixture enhances the flavour. The vanilla perfectly complements the coconut and gives it more depth.
Salt
When using unsalted butter, a pinch of salt is crucial. It balances the sweet condensed milk and coconut flavours. You only need a tiny bit to round out and unite the tastes.
Desiccated coconut
This is the finely shredded and dried flesh from a coconut, found in most baking aisles. It will be clearly marked as 'desiccated coconut' on the packet, not to be mistaken for 'coconut flakes'.
We'll use 80g to add to the mixture and you'll need a similar amount for rolling the Beijinhos in.
Optional
Traditionally, Beijinhos are served with a single clove pressed into each ball for a unique flavour. Feel free to add these to yours. Just remember to remove the clove before popping a Beijinho in your mouth!
How to make Beijinhos - Step-by-step instructions
- Lightly grease a large dinner plate, about 10 inches (25cm) wide, with butter, cooking spray or oil. Set it aside for later.
- Add the condensed milk, butter, vanilla extract and salt to a medium saucepan. Don't add the desiccated coconut just yet.
- Use a heatproof silicone spatula or wooden spoon to stir everything together until well-mixed.
- Put the pan over medium heat. Keep stirring constantly with a figure-8 motion, constantly scraping the bottom of the pan as well as the sides as you go. Stir until the butter melts completely and the mixture starts bubbling very gently.
- Once bubbling, switch to a medium-low heat so it brings the bubbles down to barely visible. Don't stop stirring at any point or it can scorch. Keep scraping the sides and bottom throughout.
- To check if it's the right consistency, draw a line through the mixture. If the line stays separated for 3-4 seconds before sinking back in, it's done.
If you are using a candy thermometer, the temperature should read 99-104C (210F-220F).
- You can also tilt the pan - if the mixture pulls away from the side cleanly, it's ready.
Cooking usually takes about 10 minutes, but the time can vary based on the saucepan size, material and stove heat. Watch the mixture closely. Look for visual signs like the trail left by the spatula or the tilt test to know when it's done. Don't just go by time, use the visual clues.
- Add the desiccated coconut to the condensed milk mixture.
- Stir the coconut in until well combined.
- Once the coconut has been mixed in, immediately pour the hot Beijinhos mixture directly onto the prepared greased plate. It should slide out of the pan easily in one piece.
- Use the spatula to spread the mixture thinly and evenly across the surface of the plate. Cool the mixture in the fridge for 30 minutes so it can set.
- While the mixture chills, pour some more desiccated coconut into a small bowl or plate for coating later.
- After 1 hour of cooling, remove the slightly solidified Beijinhos mixture from the fridge. Lightly grease your hands with butter, oil or non-stick spray to prevent sticking.
- Use a cookie scoop or teaspoon to portion small, truffle-sized balls of the mixture. Roll each one between your greased palms to form neat spheres.
Beijinhos are bite-sized confections, so try to keep them on the small side. Bear in mind, once rolled in coconut they appear slightly larger.
- Finish rolling all the Beijinhos first and place them on a clean plate.
- Drop the balls into the coconut and roll gently to coat evenly on all sides before transferring to a clean plate or container.
- Although you can enjoy the Beijinhos straight away, for best results, chill the finished fudgy balls in the fridge for 1-2 hours more before serving.
- You can present them in mini paper cupcake liners/candy cups or just on a plate on their own.
Top tips
The saucepan
We find a heavy-bottomed, non-stick saucepan with a capacity of 1.5-2 litres (about 20-25cm in diameter) works best for this recipe. Our Beijinhos mixture is about 2.5cm deep in the pan.
Too large of a pan can cause the mixture to overheat and cook too quickly unless you are doubling the recipe.
Don't stop stirring
To prevent the Beijinhos mixture from sticking to the bottom and sides of the pan or burning, it is essential to stir it constantly. Use a figure-eight motion and make sure to thoroughly scrape along the sides and bottom of the saucepan as you stir.
Be patient and do not rush the cooking process. Continuously stirring over gentle heat is key for the ideal creamy texture.
Pick the right size hob for the saucepan
We found using an oversized burner or element that extends up the sides of the pan overheats the mixture too quickly. Instead, choose a stove burner that is about the same diameter as the bottom of the saucepan or smaller.
Look for the visual clues to know when it's ready
The cooking and stirring process typically takes around 10 minutes, but the exact time will vary depending on several factors:
- A larger saucepan or one made of thinner material like aluminium will reduce the cooking time.
- The intensity of heat from your stove burner will also impact it.
Keep a close eye on the mixture and watch for visual signs like the trail left by the spatula or the tilt test to know precisely when it has reached the ideal consistency.
Don't rely solely on the clock, use the visual clues to determine if it's done.
Chill the mixture before rolling
Chilling the Beijinhos mixture for at least 30 minutes until slightly firm is critical. The mixture straight from the hot pan will be too soft and sticky to shape properly. Cooling it in the fridge helps it solidify for much easier shaping.
Grease your hands
Lightly coating your hands with butter, oil or non-stick spray before rolling is another key step. Greased hands prevent the mixture from sticking and make rolling the balls a breeze.
Don't let the balls dry out before rolling in coconut
If you allow the balls to dry out before rolling them in coconut you might find it hard to make the coconut stick. If this happens, simply cover your hands in butter again, re-roll and dip them in the coconut straight away.
The fresh butter coating will just allow a surface for the coconut to stick to.
Do a final chill
You can eat the Beijinhos right after coating them in sprinkles. However, chilling them in the fridge for 1-2 more hours allows them to fully set into the perfect fudgy, yet firm texture. This extra c
Decoration ideas
Apart from rolling them in coconut, you can also...
- According to the traditional recipes, you can press a whole clove into each ball. It adds a bit of spice to the Beijinhos. The clove should be removed before eating!
- Finely crushed graham crackers for a crunchy crust.
- Chopped nuts.
- Coloured sprinkles or nonpareils.
- Sanding sugar for sparkling sweetness.
- Crushed cookie crumbs like shortbread or biscotti.
- Toasted, flaked coconut for a deeper coconut flavour.
- Add ground cinnamon, nutmeg or cardamom to the mixture for spice.
- Add finely chopped dried fruits like mango or pineapple to the mixture.
- Powdered sugar dusting for a soft, melt-in-the-mouth finish.
- Drizzle with melted white chocolate for contrast.
Storage
For fridge storage, place in an airtight container lined with parchment paper to prevent sticking. They will stay fresh for up to 1 week chilled.
Let any Beijinhos you plan to eat within 2-3 days remain at room temperature in an airtight container, unless it's warm where you are.
Beijinhos can be frozen for up to 3 months for longer-term storage. Wrap each individually in plastic wrap and store in an airtight container or freezer bag. Thaw in the fridge before serving.
FAQ
The name "beijinhos" means "little kisses" in Portuguese. It references the small, round shape of the coconut confections that resemble a little kiss. The name also alludes to the sweet, tender texture of biting into the coconut beads that melt in your mouth.
Beijinhos originated in the city of Pombal, Brazil in the mid-20th century.
They were created as a way to utilise extra space when packing trays of Cavacas de Pombal, a traditional Brazilian candy. The coconut beads were made to fill gaps between the larger candies.
Over time, these bite-sized "little kisses" became a speciality and claim to fame of Pombal. Today, beijinhos are beloved across Brazil and appreciated as a quintessential Brazilian confection.
"Beijos" translates to "kisses" in Portuguese, while "Beijinhos" means "little kisses."
Bay-jin-yo
Recipe
Beijinhos - Brazilian Coconut Kisses
Ingredients
- 1 can condensed milk (397g)
- 30 grams unsalted butter - or 2 tablespoons
- 1 teaspoon vanilla extract
- pinch of salt - omit if using salted butter
- 80 grams desiccated coconut - or 250ml (one metric cup) and extra for rolling
Instructions
- Lightly grease a large dinner plate, about 10 inches (25cm) wide, with butter, cooking spray or oil. Set it aside for later.
- Add the condensed milk, butter, vanilla extract and salt to a medium saucepan. Don't add the desiccated coconut just yet.1 can condensed milk (397g), 1 teaspoon vanilla extract, pinch of salt, 30 grams unsalted butter
- Use a heatproof silicone spatula or wooden spoon to stir everything together until well mixed.
- Put the pan over medium heat. Keep stirring constantly with a figure-8 motion, constantly scraping the bottom of the pan as well as the sides as you go. Stir until the butter melts completely and the mixture starts bubbling very gently.
- Once bubbling, switch to a medium-low heat so it brings the bubbles down to barely visible. Don't stop stirring at any point or it can scorch. Keep scraping the sides and bottom throughout.
- To check if it's the right consistency, draw a line through the mixture. If the line stays separated for 3-4 seconds before sinking back in, it's done. You can also tilt the pan - if the mixture pulls away from the side cleanly, it's ready.Cooking usually takes about 10 minutes, but the time can vary based on the saucepan size, material and stove heat. Watch the mixture closely. Look for visual signs like the trail left by the spatula or the tilt test to know when it's done. Don't just go by time, use the visual clues.
- Add the desiccated coconut to the condensed milk mixture. Stir the coconut in until well combined.80 grams desiccated coconut
- Once the coconut has been mixed in, immediately pour the hot Beijinhos mixture directly onto the prepared greased plate. It should slide out of the pan easily in one piece.
- Use the spatula to spread the mixture thinly and evenly across the surface of the plate. Cool the mixture in the fridge for 30 minutes so it can set.
- While the mixture chills, pour some more desiccated coconut into a small bowl or plate for coating later.
- After 1 hour of cooling, remove the slightly solidified Beijinhos mixture from the fridge. Lightly grease your hands with butter, oil or non-stick spray to prevent sticking.
- Use a cookie scoop or teaspoon to portion small, truffle-sized balls of the mixture. Roll each one between your greased palms to form neat spheres.Finish rolling all the Beijinhos first and place them on a clean plate.
- Drop the balls into the coconut and roll gently to coat evenly on all sides before transferring to a clean plate or container.
- Although you can enjoy the Beijinhos straight away, for best results, chill the finished fudgy balls in the fridge for 1-2 hours more before serving.
- You can present them in mini paper cupcake liners/candy cups or just on a plate on their own.
Notes
The saucepan
We find a heavy-bottomed, non-stick saucepan with a capacity of 1.5-2 litres (about 20-25cm in diameter) works best for this recipe. Our Beijinhos mixture is about 2.5cm deep in the pan. Too large of a pan can cause the mixture to overheat and cook too quickly, unless you are doubling the recipe.Don't stop stirring
To prevent the Beijinhos mixture from sticking to the bottom and sides of the pan or burning, it is essential to stir it constantly. Use a figure-eight motion and make sure to thoroughly scrape along the sides and bottom of the saucepan as you stir. Be patient and do not rush the cooking process. Continuously stirring over gentle heat is key for the ideal creamy texture.Pick the right size hob for the saucepan
We found using an oversized burner or element that extends up the sides of the pan overheats the mixture too quickly. Instead, choose a stove burner that is about the same diameter as the bottom of the saucepan or smaller.Look for the visual clues to know when it's ready
The cooking and stirring process typically takes around 10 minutes, but the exact time will vary depending on several factors:- A larger saucepan or one made of thinner material like aluminum will reduce the cooking time.
- The intensity of heat from your stove burner will also impact it.
Chill the mixture before rolling
Chilling the Beijinhos mixture for at least 30 minutes until slightly firm is critical. The mixture straight from the hot pan will be too soft and sticky to shape properly. Cooling it in the fridge helps it solidify for much easier shaping.Grease your hands
Lightly coating your hands with butter, oil or non-stick spray before rolling is another key step. Greased hands prevent the mixture from sticking and make rolling the balls a breeze.Don't let the balls dry out before rolling in coconut
If you allow the balls to dry out before rolling them in coconut you might find it hard to make the coconut stick. If this happens, simply cover your hands in butter again, re-roll and dip them in the coconut straight away. The fresh butter coating will just allow a surface for the coconut to stick to.Do a final chill
You can eat the Beijinhos right after coating them in sprinkles. However, chilling them in the fridge for 1-2 more hours allows them to fully set into the perfect fudgy, yet firm texture. This extra chi**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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