Beijinhos

Beijinhos

By
From
Cabana The Cookbook
Makes
25
Photographer
Martin Poole

Beijinhos, or ‘little kisses’, are pretty coconut candies traditionally studded with a single clove. They’re a perfect handmade treat for handing out at parties or as a gift. If you’re feeling adventurous, you could use the finely grated flesh of a fresh coconut.

Ingredients

Quantity Ingredient
400g condensed milk
2 tablespoons butter, plus extra for greasing
pinch sea salt
200g desiccated coconut
handful cloves, to decorate (optional)

Method

  1. Put the condensed milk, butter, salt and 150 g coconut in a heavy-based saucepan and stir well. Cook, stirring frequently, over a medium heat for 10–15 minutes, until the mixture thickens and comes away from the sides of the pan. Do not leave the pan unattended, as the condensed milk can burn easily. When ready, remove the pan from the heat.
  2. Lightly butter a shallow dish, pour in the mixture and leave to cool completely. Cover with clingfilm and chill for at least 15 minutes to let the mixture firm up a little.
  3. To shape the beijinhos, spread the remaining coconut in a shallow bowl. With damp or lightly oiled hands, roll the mixture into 20 g balls about 2.5 cm in diameter, then roll in the coconut. Place each ball in a mini cupcake or petit-four case and stud with a single clove to decorate, if you like. They are best served slightly chilled, but are also good at room temperature.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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