The coconut cousin of brigadeiro: a thick fudge of condensed milk and coconut cooked until it pulls from the pan, then rolled into little balls, coated in coconut and topped with a single clove. A fixture at every Brazilian birthday party.
Beijinho — 'little kiss' — is the coconut sibling of Brazil's brigadeiro, a fudgy ball of condensed milk and coconut topped with a clove. No Brazilian children's party (festa) is complete without a plateful.
Soft, chewy and intensely milky-sweet, with the tropical perfume of coconut in every bite. The clove on top releases a tiny warm spice note that cuts the sweetness. Rich enough that one is a treat.
Slow stirring evaporates water and concentrates milk sugars until they reach a soft-fudge consistency that holds a rolled shape. Coconut fat adds richness and a tender chew.
Variations
beijinho de colher in a cup, with sweetened condensed coconut milk, dipped in white chocolate, toasted-coconut coating
On the Palate
Where Beijinho sits in the Brazilian flavor cloud
Ingredients
Serves 20How it's made
8 steps · 10 min
- 13 min
Combine sweetened condensed milk, butter and desiccated coconut in a saucepan.
- 25 min
Cook over medium-low heat, stirring constantly so it does not catch.
- 37 min
Continue until the mixture thickens and pulls cleanly away from the pan bottom.
Watch outCook until you drag a spoon across and the mixture holds a clean track before closing — that's the soft-fudge point that rolls.
- 430 min
Scrape onto a greased plate and let it cool to room temperature.
- 58 min
Grease your hands with butter and roll the fudge into small balls.
Watch outButter your hands and only roll once it's cooled — warm fudge sticks to everything and won't hold a ball.
- 65 min
Roll each ball in extra shredded coconut to coat.
- 74 min
Press a single whole clove into the top of each one.
- 830 min
Set in small paper cups and chill briefly before serving.
