Beijinhos - Brazilian Coconut Kisses

Beijinhos - Brazilian Coconut Kisses

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!

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5 from 52 votes

Course: Dessert, Snack

Servings: servings

Calories: 83

Author: Maretha Corbett

Prep Time: 10

Cook Time: 10

Fridge time: 30

Total Time: 50

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.

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 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