Coconut Brigadeiros Recipes

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!

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 RECIPE BY TASTY

Steps:

• In a pot over low heat, melt the butter, condensed milk, and coconut milk, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in coconut flakes.
• Enjoy!

CLASSIC BRIGADEIROS RECIPE BY TASTY

Steps:

• In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in chocolate sprinkles.
• Enjoy!

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.

BRIGADEIROS

Steps:

• If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
• Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
• Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
• Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.