Bejinhos De Coco Little Coconut Smooches Recipes

BEIJINHO DE COCO (COCONUT LITTLE KISS)

Steps:

• Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
• With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

BESITOS DE COCO (COCONUT SMOOCHES)

Steps:

• Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated. Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool.

PUDIM DE COCO (COCONUT PUDDING - EAST TIMOR)

Steps:

• Heat oven to 350 degrees F.
• Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside.
• Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar. Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately. Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired.
• Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets. It works just as well.

{BEIJINHOS DE COCO} BRAZILIAN COCONUT TREATS

Steps:

• In a pan add the condensed milk, 100g of coconut flakes and the butter. Now the fun begins! Over medium heat start stirring. And keep stirring until the mixture thickens and you can see the bottom of the pan for a good few seconds before the mixture levels out again. This is really important. This process should take at least 6-7 min, don't rush it or it won't be the right consistency to roll into balls.
• Leave it to cool, about 15min or enough so that it is cool to handle and it has hardened up a little.
• Grab the flakes you had reserved for rolling. You can do 2 things here: 1) Use them as they are to roll or 2) Blitz them so that they are super fine. I blitzed them as I like the outside texture to be soft. But it is totally up to you if you decide to do this.
• Coat your hands in a little butter (just so that the mixture doesn't stick) and start making your balls. I like mine the size of a little smaller than a measuring tablespoon. Once all rolled out put one clove in the midle for decoration. This is traditional and for decoration. Remove it before eating and it does leave a nice taste.