Beijinho
Sweetened condensed milk cooked slowly with butter and coconut until it thickens enough to pull cleanly from the pan, then rolled into balls, coated in more coconut, and topped with a single whole clove. Descended from the Portuguese convent sweet beijo de freira, made with almonds, and adapted with coconut after arriving in Brazil; its now-iconic modern form only became fixed once sweetened condensed milk reached wide availability in Brazil in the 1920s-30s, the same era that gave rise to its chocolate cousin brigadeiro.
DessertVegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 can (395g) sweetened condensed milk
- 1 tbsp unsalted butter
- 1 cup unsweetened shredded coconut, divided
- Extra shredded coconut, for rolling
- Whole cloves, for garnish, optional but traditional
Steps
- In a saucepan over medium-low heat, combine the condensed milk, butter, and 1/2 cup shredded coconut.
- Cook, stirring constantly, for 10-15 minutes until the mixture thickens and pulls away from the sides and bottom of the pan when stirred.
- Stir in the remaining shredded coconut in the last minute of cooking.
- Transfer to a greased plate and let cool completely, at least 1-2 hours, or refrigerate.
- Grease your hands lightly with butter and roll the mixture into small, 1-inch balls.
- Roll each ball in extra shredded coconut to coat.
- Top each with a single whole clove if desired, and serve in mini paper cups.