Sweet, chewy Brazilian coconut truffles made from condensed milk and shredded coconut, rolled in sugar and studded with a clove, a party classic.
Beijinho, meaning 'little kiss,' is one of Brazil's most beloved party sweets, made by cooking sweetened condensed milk with shredded coconut and butter until thickened, then rolling the mixture into small balls, coating them in sugar, and traditionally topping each with a single clove for decoration. Alongside brigadeiro (its chocolate counterpart), beijinho is a fixture of Brazilian birthday parties and celebrations, sold in bakeries and made at home in large batches for gatherings. The technique mirrors brigadeiro exactly but swaps cocoa for coconut: condensed milk, butter, and shredded coconut are cooked together over medium-low heat, stirred constantly, until the mixture thickens enough to pull cleanly away from the sides of the pan, which typically takes 8-10 minutes. The mixture then needs to cool completely before shaping, since warm beijinho mixture is far too sticky to roll into neat balls. Served in small paper cups (forminhas) at parties, or simply piled on a plate for casual gatherings, beijinho is instantly recognizable Brazilian party food -- sweet, chewy, and coconut-forward, always finished with that single decorative clove pressed into the top.
Serves 8
Combine condensed milk, shredded coconut, and butter in a saucepan over medium-low heat.
Cook, stirring constantly with a wooden spoon, for 8-10 minutes until the mixture thickens and pulls cleanly away from the sides of the pan.
Transfer to a greased plate or bowl and let cool completely, at least 1 hour, ideally refrigerated for easier handling.
Grease your hands lightly and roll the cooled mixture into small balls, about 2.5cm each.
Roll each ball in sugar or extra shredded coconut until evenly coated.
Press a single whole clove into the top of each beijinho for the traditional decorative finish. Serve at room temperature.
Stir constantly while cooking -- the mixture can scorch on the bottom quickly if left unattended, even for a short stretch.
Let the mixture cool completely, ideally chilled, before attempting to shape it -- warm beijinho mixture is too sticky to roll into neat balls.
Grease your hands with a little butter before rolling to prevent the sticky mixture from clinging to your fingers.
Roll in granulated sugar instead of coconut for a different, sweeter finish and texture contrast.
Add a splash of coconut liqueur to the mixture for an adult version served at grown-up parties.
Use lime zest mixed into the coating sugar for a bright, tropical twist.
Store in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week; bring to room temperature before serving for the best texture.
Beijinho and its chocolate counterpart brigadeiro are staples of Brazilian birthday party culture, with both sweets believed to have emerged in the mid-20th century and remaining virtually mandatory at Brazilian celebrations today.
It needs more cooling time -- refrigerate it for at least an hour, or even longer, until it firms up enough to hold its shape when rolled.
You can, but reduce the added sugar coating since the mixture will already be sweeter; unsweetened coconut is traditional and lets you better control the overall sweetness.
It's purely traditional decoration, giving beijinho its recognizable look at Brazilian parties; some people remove it before eating since whole cloves are quite pungent and not meant to be chewed.
Per serving (30g / 1.1 oz) · 8 servings total
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