Beijinho (Brazilian Coconut Truffles)

• Prep time: 10 minutes (plus 1 hour cooling)

• Cook time: 12 minutes

• Total time: 1 hour 22 minutes

• Servings: 6 servings (makes 18 truffles)

• Country of Origin: Brazil

• Description: The sweet coconut sister to the brigadeiro, prepared with condensed milk, grated coconut, and butter, rolled in sugar, and topped with a clove.

• Presentation & How It's Eaten: Served in tiny paper cups with a single dried clove pressed into center. Eaten by hand.

• Ingredients:

  • 1 can (14 oz) sweetened condensed milk

  • 1 cup unsweetened fine unsweetened grated coconut

  • 1 tbsp unsalted butter

  • 1/3 cup granulated sugar or coconut flakes (for rolling)

  • 18 whole dried cloves (for decoration)

• Step-by-Step Directions:

  • Cook Fudge: In a small saucepan over medium-low heat, whisk together condensed milk, grated coconut, and butter.

  • Thicken: Stir continuously with a wooden spoon for 10–12 minutes until thick and mixture detaches clean from bottom of pot.

  • Cool: Pour onto a greased dish and let cool for 1 hour.

  • Form Balls: Grease hands with butter and roll tablespoon portions into smooth balls.

  • Garnish: Roll balls in granulated sugar, place in mini paper cups, and press a whole clove into top of each ball.

• Optional: Omit dried cloves if served to young children.

• Cooking Tips: Low heat prevents milk solids from browning, maintaining a bright white color.

• Nutrition Facts:

  • Calories: ~210 kcal

  • Total Fat: 9g

  • Saturated Fat: 7g

  • Cholesterol: 15mg

  • Sodium: 45mg

  • Total Carbohydrates: 29g

  • Dietary Fiber: 1g

  • Sugars: 27g

  • Protein: 4g