Coconut Condensed Milk Truffles — Beijinhos
Brazilian 'little kisses', coconut truffles of condensed milk and butter rolled in desiccated coconut, each crowned with a single clove.
Brazilian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 200g sweetened condensed milk, 15g unsalted butter, 3 tbsp desiccated coconut, and a pinch of salt in a bowl. Stir off heat 30 seconds to disperse coconut evenly. Pour 3 tbsp desiccated coconut into a shallow dish. Lightly butter your hands.
Simmer
Transfer mixture to a non-stick saucepan over medium-low heat. Stir constantly with a wooden spoon 8 to 10 minutes until the mixture thickens dramatically and pulls away from the pan sides—the spoon should leave a clean trail across the base.
Rest
Pour the mixture immediately onto a lightly oiled plate and spread flat to cool. Let sit at room temperature 15 minutes until firm but still pliable enough to roll.
Finish
Scoop teaspoon-sized portions and roll between your palms into smooth 2cm balls, yielding 8 beijinhos. Roll each firmly in the reserved coconut to coat every side densely. Press a single whole clove gently into the top of each.
Plate
Place each beijinho in a small paper petit-four case. Arrange on a serving plate with 4 beijinhos per person. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.