Beijinho de Coco - Brazilian Coconut Balls Recipe

Method8 steps · about 2 hr 15 min

1. 1

   Step 1: Add the condensed milk, the butter (1 tablespoon), and the cream (1/4 cup) to a medium sauce pan and place it over medium heat until the butter melts.

   Uses 1 14oz can of sweet condensed milk · 1 tablespoon butter, for fudge mixture · 1/4 cup of heavy cream

2. 2

   Step 2: After the butter has melted, add half of the shredded coconut (1/2 cup) to the pan and stir.

   Uses heated milk butter and cream · ½ cup shredded coconut for fudge mixture

3. 3

   Step 3: Continue to cook over medium heat, for approximately 10 mins, stirring repeatedly, scraping the sides and the bottom of the pan with a spatula to avoid burning.

   Uses coconut fudge mixture

4. 4

   Step 4: The beijinho is ready when you scrape the bottom of the pan, and the mixture takes 2-3 seconds to come back to its place, or when the mixture reaches 210F-220F – You can use a candy thermometer, or just a regular food thermometer to check.

   Uses cooked coconut fudge mixture

5. 5

   Step 5: Pour the hot coconut mixture into a dish, or plate, cover with plastic wrap to contact and let it cool – about 2 hours.

   Uses finished hot coconut fudge

6. 6

   Step 6: Meanwhile, pour the remaining shredded coconut in a deep plate or bowl.

   Uses remaining ½ cup coconut for coating

7. 7

   Step 7: When the beijinho mixture has cooled, butter your hands, and scoop 1/2 Tbsp to Tbsp portions and roll little balls.

   Uses cooled coconut fudge · butter, as needed for greasing hands

8. 8

   Step 8: Roll the little balls in the shredded coconut, and insert a whole clove (16) to each little coconut ball to decorate, if desired.

   Uses rolled coconut fudge balls · reserved coating coconut · 16 whole cloves for decorating (optional)