Beijinho de Coco

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 1 hour 25 minutes (includes chilling)

• Servings: 20 truffle balls

• Country of Origin: Brazil

Description

Beijinho (meaning "little kiss") is the coconut counterpart to Brigadeiro. These sweet white fudge balls are rolled in grated coconut and traditionally topped with a single dried clove.

Presentation

Place each truffle into small decorative candy cups with a clove pressed into the center top.

Ingredients

• 1 can (14 oz / 397 g) sweetened condensed milk

• 1/2 cup unsweetened fine desiccated coconut

• 1 tbsp unsalted butter

• 1/2 cup unsweetened coconut flakes (for rolling)

• 20 whole dried cloves (for garnish)

Directions

• Combine sweetened condensed milk, desiccated coconut, and butter in a small non-stick saucepan.

• Cook over medium-low heat, stirring constantly with a silicone spatula for 10 to 12 minutes until thick and pulling away from the pan.

• Pour onto a buttered dish and chill in the refrigerator for 30 minutes.

• Lightly butter your hands, scoop tablespoon portions, and roll into smooth spheres.

• Roll each sphere in coconut flakes to coat completely.

• Press one whole clove into the top center of each ball and serve in paper cups.

Optional Variations

• Toasted Beijinho: Roll finished truffles in toasted coconut flakes for extra crunch and nuttiness.

• Nut-Stuffed Beijinho: Wrap the coconut fudge around a whole roasted almond or hazelnut center.

Cooking Tips

• Use low heat to keep condensed milk white; high heat causes caramelization and discoloration.

• Warn guests that the center dried clove is decorative and should be removed before eating.

Nutrition Facts (Per Serving)

• Calories: 80 kcal

• Carbohydrates: 11 g

• Protein: 1.5 g

• Fat: 3.5 g

• Saturated Fat: 2.5 g

• Sodium: 22 mg