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Beijinho

Philip Lawson
Brazilian coconut balls made with condensed milk, grated coconut, and butter.
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Prep Time 3 minutes
Cook Time 15 minutes
Cooling 4 hours
Total Time 4 hours 15 minutes
Course Dessert, Treat
Cuisine Brazilian
Servings 18 balls
Calories 108 kcal

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!
Keyword Beijinho, coconut, condensed milk, easy, sweet, treat