Beijinho de coco (Coconut Brigadeiro)

INGREDIENTS:

1 can of condensed milk
1 tablespoon butter (preferably unsalted, may be margarine too)
3 to 5 tablespoons grated coconut (depends on how much you like coconut, I like
very, I used 5)
2 to 3 tablespoons grated coconut for confectionery

Instructions:

STEP 1

Put the 3 ingredients in a pan over medium / high heat. Stir continuously, scraping the back and sides.

STEP 2
When bubbling begins, reduce the heat and do not stop stirring. It is in point when starting to peel off the bottom of the pan. If you want more consistency, stir for a few more minutes after separating from the bottom of the pan.

STEP 3
Put in a dish, cover with plastic wrap and let cool. When cold, grease hands with butter and make balls of desired size. Pass the grated coconut and put in the mold.

STEP 4
The yield varies according to the size of the balls, for small balls (as in the photo) the yield was 21 units.

camila ogawa brigadeiro recipe mutual dna

Name of the recipe:

Beijinho de coco (Coconut Brigadeiro)

 

Country of origin:

Brasil

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