Coconut Brigadeiros Food

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!

COCONUT BRIGADEIROS

Steps:

• Put the condensed milk, coconut milk, butter, corn syrup, and ½ 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, 3 to 4 hours.
• Put the remaining ½ 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.

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!

BRIGADEIRO

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

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.

CHOCOLATE BRIGADEIROS

Steps:

• Melt the butter in a large nonstick skillet over medium-low heat. Stir in the sweetened condensed milk, 1/4 teaspoon salt, heavy cream, corn syrup and vanilla. When the mixture starts to bubble, add the cocoa powder and chocolate disks. Cook, stirring constantly with a rubber spatula, until the chocolate melts and the mixture pulls away from the sides and slides around the bottom, 10 to 15 minutes. (The mixture should just lightly bubble around the edges while cooking, so reduce the heat if it's cooking too quickly.)
• Without scraping the bottom of the skillet, transfer the mixture to a medium heatproof bowl. Let cool at room temperature for 30 to 45 minutes. Cover with plastic wrap and refrigerate to cool completely before rolling, 3 to 4 hours.
• Grease a small ice cream scoop with nonstick spray. Scoop out 24 equal mounds of the mixture onto a parchment-lined baking sheet. (Alternatively, refrigerate for 2 hours, then scoop the mounds and refrigerate on the baking sheet until firm, about 20 minutes. The increased surface area makes the mixture cool faster.)
• Spray your hands with nonstick spray and evenly roll each mound into a ball. Then, it's up to your imagination how to garnish. You can simply roll them in cocoa powder or sprinkles. I think storing them in little paper baking cups make them look adorable as well. These are best enjoyed at room temperature.

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.

{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.