Beijinho (Brazilian Coconut Sweets)

About This Recipe

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.

Ingredients

Serves 8

• 1 cansweetened condensed milk
• 1 cupshredded coconut(unsweetened, plus extra for rolling)
• 1 tbspbutter
• 0.25 cupsugar(for rolling)
• 16whole cloves(for decoration)

Instructions

1. 1

   Cook the mixture

   Combine condensed milk, shredded coconut, and butter in a saucepan over medium-low heat.

2. 2

   Stir constantly

   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.

3. 3

   Cool

   Transfer to a greased plate or bowl and let cool completely, at least 1 hour, ideally refrigerated for easier handling.

4. 4

   Shape

   Grease your hands lightly and roll the cooled mixture into small balls, about 2.5cm each.

5. 5

   Coat

   Roll each ball in sugar or extra shredded coconut until evenly coated.

6. 6

   Decorate and serve

   Press a single whole clove into the top of each beijinho for the traditional decorative finish. Serve at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions