Beijinho, often referred to as “little kiss” in Portuguese, is a beloved Brazilian sweet treat commonly served at celebrations like birthdays, weddings, and festive gatherings. This delightful confection is a type of brigadeiro, traditionally made from condensed milk, grated coconut, and butter, rolled into small balls and coated with additional coconut or sugar. Its creamy, coconut-rich flavor and soft, fudgy texture make it a crowd-pleaser, often enjoyed as a bite-sized dessert or party favor. Beijinho is distinct from the chocolate-based brigadeiro, focusing instead on the tropical sweetness of coconut, and is sometimes garnished with a whole clove for visual appeal, though this is optional.
Ingredients (Makes about 20-25 Beijinhos)
- Sweetened Condensed Milk: 1 can (395g / 14 oz)
- Grated Coconut (Unsweetened): 1 cup (80g), plus 1/2 cup (40g) for rolling
- Unsalted Butter: 1 tbsp (15g)
- Coconut Milk: 2 tbsp (30ml) – optional, for added coconut flavor
- Granulated Sugar: 1/4 cup (50g) – optional, for a sweeter taste
- Whole Cloves: 20-25 (optional, for garnish)
- Pinch of Salt: To enhance sweetness (optional)
Equipment
- Medium saucepan (non-stick preferred)
- Wooden spoon or silicone spatula
- Plate or tray (greased or lined with parchment paper)
- Small bowl (for extra coconut)
- Measuring cups and spoons
- Optional: Small cookie scoop or spoon for shaping
Preparation Time
- Prep: 10 minutes
- Cook: 15 minutes
- Chill: 1 hour
- Total: 1 hour 25 minutes
Step-by-Step Instructions
Step 1: Prepare Your Workspace
- Lightly grease a plate or tray with butter or line it with parchment paper to prevent sticking. This is where you’ll place the beijinho mixture to cool.
- Set aside 1/2 cup of grated coconut in a small bowl for rolling the beijinhos later. If the coconut is very coarse, you can pulse it in a blender for a finer texture, which makes rolling easier.
Step 2: Combine Ingredients
- In a medium saucepan, combine the sweetened condensed milk, 1 cup grated coconut, unsalted butter, and coconut milk (if using). If you prefer a sweeter beijinho, add the granulated sugar as well. A pinch of salt can also be added to enhance the flavors.
- Stir the mixture with a wooden spoon or silicone spatula to ensure everything is well combined before heating. This helps prevent the condensed milk from sticking to the pan.
Step 3: Cook the Mixture
- Place the saucepan over medium-low heat. Stir continuously to prevent the mixture from sticking to the bottom or burning. The mixture will start to thicken after about 5 minutes.
- Continue cooking and stirring for 10-15 minutes, or until the mixture reaches a thick, fudgy consistency. You’ll know it’s ready when it pulls away from the bottom of the pan as you stir, and you can see the bottom of the pan for a few seconds before the mixture flows back. It should be thick enough to hold its shape but still soft and pliable.
- If using a thermometer, the mixture should reach about 200°F (93°C), but the visual test (pulling away from the pan) is more reliable for this recipe.
Step 4: Cool the Mixture
- Once the mixture is thick, remove the saucepan from the heat. Transfer the mixture to the greased plate or tray, spreading it out evenly to cool faster.
- Let it cool to room temperature, which takes about 30 minutes. To speed up the process, you can place it in the refrigerator for 15-20 minutes, but don’t let it get too cold, as it will harden and be difficult to roll.
Step 5: Shape the Beijinhos
- Once the mixture is cool enough to handle (but still soft), lightly grease your hands with a tiny bit of butter to prevent sticking.
- Using a small cookie scoop or teaspoon, scoop out about 1 tablespoon of the mixture. Roll it between your palms to form a smooth ball, about 1 inch (2.5 cm) in diameter. Repeat until all the mixture is used, making around 20-25 balls. If the mixture starts sticking to your hands, re-grease them lightly.
Step 6: Coat the Beijinhos
- Roll each ball in the reserved grated coconut, ensuring it’s fully coated. Press gently to help the coconut stick. If you prefer a different coating, you can roll them in granulated sugar or even sprinkles for a modern twist.
- Place the coated beijinhos on a clean plate or tray.
Step 7: Garnish (Optional)
- For a traditional presentation, insert a whole clove into the top of each beijinho. This adds a decorative touch and a subtle aromatic note, but the clove is not meant to be eaten. If you don’t like cloves, you can skip this step or use a small piece of dried fruit (like a raisin) as a garnish instead.
Step 8: Chill and Serve
- Place the beijinhos in the refrigerator for 30 minutes to firm up slightly. They should be soft but hold their shape.
- Serve at room temperature in small paper liners (like mini cupcake liners) for a festive look. Beijinhos are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Texture Adjustment: If the mixture is too soft to roll after cooling, you may have undercooked it. You can return it to the pan and cook for a few more minutes to thicken. If it’s too hard, you may have overcooked it; next time, reduce the cooking time slightly.
- Coconut Flavor: For a stronger coconut flavor, toast the grated coconut lightly before adding it to the mixture or rolling.
- Storage: If storing, keep beijinhos in a single layer to prevent them from sticking together. They can also be frozen for up to 1 month; thaw in the refrigerator before serving.
- Variations: Some modern recipes add a splash of coconut extract or a tablespoon of coconut cream for extra richness. You can also experiment with rolling them in crushed nuts or cocoa powder for a fusion twist.
Nutritional Notes (Per Beijinho, Approximate)
- Calories: 90 kcal
- Fat: 4g (mostly from coconut and butter)
- Carbohydrates: 12g (from condensed milk and sugar)
- Protein: 1g
- Beijinhos are a rich treat, high in sugar and fat, so they’re best enjoyed in moderation as part of a balanced diet.
Cultural Context
Beijinho is a staple at Brazilian parties, often served alongside brigadeiros (chocolate truffles) to offer a variety of flavors. Its name, meaning “little kiss,” reflects the affection Brazilians have for this sweet, which is often associated with joy and celebration. The use of coconut highlights Brazil’s tropical heritage, while the condensed milk base is a nod to the country’s love for dairy-based sweets.
This recipe captures the essence of traditional beijinho, balancing the creamy sweetness of condensed milk with the tropical flavor of coconut, making it a perfect treat for any festive occasion.
