Beijinho
Brazilian coconut balls made with condensed milk, grated coconut, and butter.
Equipment
- 1 Pot
- 1 Wooden Spoon
- 1 Dinner Plate
- 1 Fridge
Ingredients
- 397-400 g Condensed Milk (1 tin)
- 5 tbsp Desiccated Coconut (plus more for coating)
- 2 tbsp Butter (plus extra for greasing the plate)
Instructions
- Use a teaspoon of butter to grease a dinner plate. We will need this to store the Beijinho once mixed and cooked.
- Add the butter, condensed milk and half the coconut to the pot and place on a medium to high heat.
- Continuedly stir the mixture until it starts to thicken up. You can check this if you drag the wooden spoon through the middle and it doesn't close over.
- Pour out onto the greased plate and leave to cool to room temp.
- Once cooled, place the plate in the fridge for 4 hours uncovered.
- After the 4 hours is up, remove the plate from the fridge. Grease a teaspoon and scoop out an amount from the plate. Use your hands and roll into a ball (aiming for slightly smaller than a golf ball).
- You can now roll the balls in the remaining coconut to cover completely.
- You can eat now or store in the fridge again for later… enjoy!