Coconut Brigadeiros Recipes

COCONUT BRIGADEIROS

Steps:

• In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes. When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.
• Slide mixture into a bowl. (Don't scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 4 hours.
• Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter. Set aside on a baking sheet.
• Place remaining 1cup coconut in a wide bowl. Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.

COCONUT BRIGADEIROS

Steps:

• Put the condensed milk, coconut milk, butter, corn syrup, and ½ cup of the coconut in a 3-quart heavy-duty saucepan and bring to a boil over medium heat. Turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense batter, about 8 minutes. When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan. (It's OK if the residue is slightly brown.)
• Slide the mixture into a bowl. (Don't scrape the pan-you don't want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate until very firm, 3 to 4 hours.
• Put the remaining ½ cup coconut in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the coconut as you finish rolling it. When you have 4 to 6 brigadeiros, roll them in the coconut and lift them out with your fingers semi-open, carefully shaking off the excess.

BEIJINHO RECIPE (COCONUT BRIGADEIRO)

Steps:

• Add the condensed milk and butter to a non-stick pan on medium heat.
• Stir and cook the mixture with a wooden spoon or plastic spatula non-stop.
• Once the mixture looks more like a dough than a batter, it's time to add the coconut flakes. It should peel away when you scrape the bottom of the pan and reveal it for a couple of seconds before the mixture levels out again.
• Stir it well to mix the flakes to the dough.
• Transfer it onto a greased plate and spread it so the coconut brigadeiro can cool down faster. Put it in the freezer for 35 minutes.
• Before rolling the beijinhos, place a plate full of mini bonbon cups and another with the coconut flakes and sanding sugar mix.
• With a teaspoon, take a piece of the dough in your hands, roll it, and place the truffle onto the plate with the coating. You will want to make sure to dredge the coconut truffles completely.
• After dredging all beijinhos, transfer them to candy cups.
• To finish your sweet, garnish each beijinho with clove and voila. Enjoy!

BRIGADEIRO

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

COCONUT BRIGADEIROS

Steps:

• Put the condensed milk, coconut milk, butter, corn syrup, and 1/2 cup of the coconut in a 3-quart heavy-duty saucepan and bring to a boil over medium heat. Turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense batter, about 8 minutes.
• When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan. (It's OK if the residue is slightly brown.)
• Slide the mixture into a bowl. (Don't scrape the pan--you don't want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate until very firm, about 3 to 4 hours.
• Put the remaining 1/2 cup coconut in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the coconut as you finish rolling it.
• When you have 4 to 6 brigadeiros, roll them in the coconut and lift them out with your fingers semi-open, carefully shaking off the excess.