How to Make Creamy Beijinho Coconut Truffles

Simple Summary

Beijinho with Coconut Truffles are delightful Brazilian-inspired sweets that combine the rich creaminess of condensed milk with the tropical essence of coconut, resulting in irresistible bite-sized treats perfect for any occasion.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chilling Time: 2 hours 30 minutes
• Total Time: 3 hours 2 minutes
• Servings: 24 truffles
• Difficulty: Intermediate

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 cup unsweetened shredded coconut, plus extra for coating
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Whole cloves for decoration (optional)

Instructions

1. In a medium saucepan, combine the sweetened condensed milk and butter over medium-low heat.

2. Cook the mixture, stirring constantly with a wooden spoon, for about 10-12 minutes or until it thickens and starts to pull away from the bottom of the pan.

3. Remove from heat and stir in 1 cup of shredded coconut, vanilla extract, and salt. Mix well to combine.

4. Transfer the mixture to a bowl and let it cool to room temperature, about 30 minutes.

5. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm.

6. Place additional shredded coconut in a shallow dish for coating.

7. Using slightly damp hands, roll the chilled mixture into small balls, about 1 inch in diameter.

8. Roll each ball in the shredded coconut to coat evenly.

9. Optional: Press a whole clove into the top of each truffle for decoration.

10. Arrange the truffles on a serving platter or in mini paper cups.

11. Refrigerate for another 30 minutes before serving to ensure they hold their shape.

Chef's Notes

• For a richer coconut flavor, you can toast the shredded coconut before adding it to the mixture and using it for coating.
• If the mixture is too sticky to roll, refrigerate it for a longer time or dust your hands with powdered sugar.
• These truffles can be stored in an airtight container in the refrigerator for up to 5 days.
• For a variation, you can roll the truffles in chopped nuts, cocoa powder, or colored sprinkles instead of coconut.
• Ensure you cook the condensed milk mixture long enough to achieve the right consistency, as this is crucial for the truffles to hold their shape.

Nutritional Info

Per truffle (approximate):

• Calories: 90
• Protein: 1g
• Fat: 5g (3g saturated)
• Carbohydrates: 10g
• Sugar: 9g
• Fiber: 1g
• Calcium: 30mg
• Iron: 0.2mg

These truffles are a good source of energy and contain calcium from the condensed milk. The coconut provides healthy fats and fiber.

Serving Suggestions

• Serve these Beijinho Coconut Truffles on a decorative platter alongside other Brazilian sweets like Brigadeiros for a festive dessert spread.
• Present them in small paper cups or mini cupcake liners for easy individual servings at parties or gatherings.
• Pair with a strong Brazilian coffee or espresso to balance the sweetness.
• For a special touch, serve with a small glass of coconut liqueur for adults.
• These truffles make excellent homemade gifts; package them in a decorative box or tin lined with parchment paper.