Beijinho de coco - Coconut

Beijinho de coco is another classic candy served at birthday parties in Brazil. Beijinho means “little kiss” (beijo=kiss and coco, well… coconut :). Very appropriate for the Valentine’s Day right? Sweet smooches :*.

This candy is very easy to prepare (easier than the brigadeiro), reason why I always volunteered to stir the batter for my mother when I was a kid (and lick the pan when doing dishes! HA!).

I know there are different ways to make the beijinho and some recipes include egg yolks in the batter. The following is how my mother taught me to make it and the recipe comes from her notebook. (Oi manhê! )

Oh, I almost forgot! Traditionally, a clove is stuck on top of each beijinho but I usually don’t add it. Anyways, they are decorations only and nobody really eat them ^_^.

Beijinho de coco - Coconut

Beijinho de coco – Coconut “little kiss”

yields about 35 small ones

  • 1 can (397g) sweetened condensed milk
  • 1 tbsp unsalted butter
  • 100 g unsweetened desiccated shredded coconut
  • granulated sugar or coconut flakes (about 1 cup)
  • cloves (I didn´t use)
  • small paper cups (optional)

Prepare a heat-proof deep plate, greasing with a bit of unsalted butter.

In a heavy-bottomed saucepan mix the condensed milk, butter and desiccated shredded coconut. Bring to a simmer over medium-low heat, stirring constantly with a wooden/silicone spatula.

After approximately 15-20 minutes the mixture should get thicker. It starts to get done when you can see the bottom of the pan. For a rough comparison, the batter looks like cold porridge. You will also find it difficult to stir more as you get a defined ball inside your pan.

Remove from heat and lay the mixture into the prepared plate and let cool to room temperature. Cover the bowl with plastic wrap and let rest in the fridge (so it gets easier to mold the candies).

Using a teaspoon, scoop the mixture and using your hands, roll little balls (about ∅2cm). Repeat with the remaining coconut mixture.

Put the granulated sugar (or coconut flakes) in a bowl. Roll the beijinhos in, covering their surface and place them in the paper cups. Stick one clove into each beijinho for decoration.

The candy keeps well in an airtight plastic container for up to 2 days at room temperature or for 1 week in the refrigerator.

Homemade assortment of candies. Brigadeiros and beijinhos

I made a little heart-shaped box with beijinhos and brigadeiros to celebrate the Valentine’s Day and the Finnish Friend’s Day ^_^.

Hyvää Ystävänpäivää!!


Sweet little pandas ❤

Ok… I couldn’t resist… having two colors of candy dough, dark and white… I had to make panda shaped candies straightaway…

Need to love pandas right… but hey! Don’t you want to have a bite? ;)

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

Brigadeiro

Oh yes, brigadeiros! A classic candy from my native country Brazil. Some people say it resembles fudges or truffles. For me… they are just lovely oh-so-super-sweet candies that bring me comfort and remind my home.

Brigadeiros are a must be in every Brazilian party. At least birthday ones… as far as I remember, I had brigadeiros in every birthday of mine (wouldn´t be different this time right?).

This candy was created in the 1940s, when there was a shortage of fresh products (such as fruits, nuts and eggs) used in the normal confectionery during the war. The legend says it  was named after Brigadier Eduardo Gomes (brigadeiro means “Brigadier”).

When I moved to Finland I had difficulties to find the ingredients to make the recipe. Let´s say that 5 years ago sweetened condensed milk was an unknown product here and I could only find it in ethnic stores downtown (Chinese, Russian or Estonian groceries). After a huge breakthrough (thanks to the Banoffe pie and its popularization) I can find cans of condensed milk in normal supermarkets. Yay!!

The recipe I use comes from my mother´s recipe notebook. It is stove top method to make the brigadeiro. I know it is possible to make it in the microwave but I prefer this way.

Brigadeiro

Chocolate brigadeiros

yields about 35 small ones

  • 1 can (397g) sweetened condensed milk
  • 1 tbsp unsalted butter
  • 2 tbsp unsweetened cocoa powder (preferably Dutch-processed)
  • Chocolate sprinkles (I used this tiny chocolate balls, about 1 cup)
  • small paper cups (optional)

Prepare a heat-proof deep plate, greasing with a bit of unsalted butter.

In a heavy-bottomed saucepan mix the condensed milk, butter and cocoa powder. Bring to boil in medium heat. Whisk well to prevent any pockets of cocoa powder.

Low the heat and keep whisking the mixture. Use a wooden spatula or a silicone one to stir the batter.

After approximately 10 minutes the mixture should get thicker, fudge alike. It starts to get done when you can see the bottom of the pan and your spatula leaves a trail in the batter.

Now, the tricky part. There is a perfect moment when you stop cooking the brigadeiro. If you undercook , the batter can remain too soft to be molded and it will just be a thick milky chocolate sauce. If overcooking, the brigadeiros would be hard and chewy (and that remembers me once when I was younger I made brigadeiros so hard my dad called them “toothbrakers” :D).

The brigadeiro batter is ready when you lift the pan from the heat and when moving the pan sideways, the batter slides to one side of the pan as a whole blob. The bottom of the pan will be covered with a brown residual layer (as shown here)

Pour the chocolate mixture into the prepared plate and let cool to room temperature. Cover the bowl with plastic wrap and let rest in the fridge (so it gets easier to mold the candies).

Using a teaspoon, scoop the mixture and using your hands, roll little balls (about ∅2cm). Repeat with the remaining chocolate mixture.

Put the sprinkles in a bowl. Roll the brigadeiros in the sprinkles, covering its surface and place them in the paper cups.

The brigadeiro keeps well in an airtight plastic container for up to 2 days at room temperature or for 2 weeks in the refrigerator (but believe me, it won´t last that long ^_^)

Brigadeiro

My notes about the recipe:

I know it might be difficult in the beginning to find the right moment to stop cooking the brigadeiro. If you undercook it and get a soft batter that doesn’t stay in the ball shape, use it to fill a cake or sandwich cookies (just like Dulce de Leche). Other option is to pour little portions in small shot glasses, put the sprinkles on top and eat with a small spoon. This last suggestion actually exists as a dessert and it is called “Brigadeiro de copinho” (brigadeiro inside little glasses) with the difference there is an addition of cream or milk to the batter to make it more liquid.

I think Brigadeiro is the main party candy made with sweetened condensed milk. There are many others (with shredded coconut, with grounded peanuts or pistachios, with strawberry jelly… ) and variations of the main brigadeiro-theme. They are all good, but nothing beats the classic chocolate one in its simplicity ;).

Easter themed

Here a classic brigadeiro with a chocolate decoration (Easter themed) I made last year on my youngest daughter´s birthday party.

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