Beijinho De Coco Brazilian Coconut Balls Food

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.

BRAZILIAN COCONUT KISSES (BEIJINHOS DE COCO)

Steps:

• Mix the condensed milk, coconut flakes, and butter together.
• Cook in a medium non-stick saucepan over medium heat, stirring constantly until the mixture starts to show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes).
• When coconut kisses 'dough' is ready, remove from the heat, mix in the vanilla extract, and spread the mixture onto a greased plate.
• Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 Tablespoon as measurement. Then, dredge gently in the coconut flakes until totally covered.
• Place into paper bonbon cups. Stick a clove atop (center) of each coconut kiss if desired. The clove is only for decoration and must be removed right before eating!!!

BEIJINHO DE COCO - BRAZILIAN COCONUT BALLS RECIPE

Steps:

• Add the condensed milk, the butter, and the cream to a medium sauce pan and place it over medium heat until the butter melts.
• After the butter has melted, add half of the shredded coconut (1/2 cup) to the pan and stir.
• Continue to cook over medium heat, for approximately 10 mins, stirring repeatedly, scraping the sides and the bottom of the pan with a spatula to avoid burning.
• The beijinho is ready when you scrape the bottom of the pan, and the mixture takes 2-3 seconds to come back to its place, or when the mixture reaches 210F-220F - You can use a candy thermometer, or just a regular food thermometer to check.
• Pour the hot coconut mixture into a dish, or plate, cover with plastic wrap to contact and let it cool - about 2 hours.
• Meanwhile, pour the remaining shredded coconut in a deep plate or bowl.
• When the beijinho mixture has cooled, butter your hands, and scoop 1/2 Tbsp to Tbsp portions and roll little balls.
• Roll the little balls in the shredded coconut, and insert a whole clove to each little coconut ball to decorate, if desired.
• Keep them in a cool place or in the refrigerator until serving time.

BEIJINHO DE COCO (BRAZILIAN COCONUT BALLS)

Steps:

• Put all the ingredients in a heavy saucepan over medium heat and mix constantly with a wooden spoon (about 15 minutes).
• When mixture begins to thicken and begin to loosen from the bottom of the pan when you scrap it with the wooden spoon you know the mixture has completed the cooking cycle.
• Remove from heat and transfer to a greased plate and cool for 15 minutes. Grease your hand very well and roll into 1 inch balls. Drop balls into a plate full of sugar and completely cover the ball.
• These balls are usually served on miniature paper liners.

BRAZILIAN CHOCOLATE BALLS

Steps:

• Grate chocolate and return 1/3 of it back to the fridge.
• Mix the remaining 2/3 of the grated chocolate with all other ingredients: ground almonds, coffee, powdered sugar and rum.
• If you're not using the rum and the mixture feels very stiff, add a bit of milk or cream to it instead so you can work with it.
• Roll the mixture into balls, then roll the balls in the remaining grated chocolate.
• Keep the chocolate balls refridgerated.