Little Coconut Kisses

Receita de BeijinhoBeing in Brazil you learn one thing very quickly…Brazilians absolutely LOVE sweetened condensed milk. If sweetened condensed milk can be added to something you can bet that it will be. Sweetened condensed milk is used as the primary base in recipes, as a sweetener, and on-top of food (just because it will make it taste that little bit better!) There are hundreds of Brazilian recipes that include sweetened condensed milk. And, I am slowly digging into this Brazilian favorite and trying my hand at a couple of recipes that have sweetened condensed milk as the primary base.

Beijinhos, literally translated to little kisses, are one of those Brazilian treats that is made almost entirely out of sweetened condensed milk. Beijinhos are cooked sweetened condensed milk and coconut rolled into a little ball, about the size of a quarter, and topped with more shredded coconut and a clove! Beijinhos are the perfect mouth-full for when you are craving something sweet. Popular at children’s birthday parties they help everyone get a perfect sugar rush.

Although the recipe is deceivingly simple, getting these little treats just right can be a big challenge. The ponto (point) when the beijinho mixture is ready to roll into balls can be difficult to know and, as I have learned, takes just a little bit of practice. Under cooking the condensed milk Receita de Beijinhowill give you a runny mixture that cannot be rolled into balls (but is great to eat in spoonfuls or for covering a cake) and overcooking the mixture will give you a hard and sticky substance that becomes almost impossible to eat!

After watching several youtube videos of how to make the beijinhos I decided to just give it a go! Before making the beijinhos I had a little bit of practice with cooking condensed milk as I had been learning to make brigadeiro, sweetened condensed milk and chocolate balls, (I still haven’t found the perfect recipe….but will share it soon) so I felt pretty confident that I would get it right! And, to my surprise I got it on the first try. Finding the ponto was much easier with the beijinho than with the brigadeiro and within an hour I had these tasty little morsels on the table and ready to be eaten.

Receita de BeijinhoWhat you need to know when making Beijinhos:

  • The first time you make beijinhos do half of the recipe, this way you have two chances to get it right!
  • Cook over low to medium heat.
  • NEVER stop stiring!
  • Use a plastic spatula (for some reason I find this to be the best to use for stiring).
  • The ponto, when the mixture is perfect for making balls, is when the mixture falls all together to one side of the pan. When the mixture does this immediately remove from the heat.
  • Let the mixture completely cool down. Do not put it in the fridge!
  • Wet your hands just a little bit with water when rolling the balls.
  • Use small paper cups to put the beijinhos in. This makes slightly runny beijinhos still pretty.
  • No matter what, the beijinho mixture will still be perfectly tasty to eat……unless it got completely overcooked and is hard as a rock!

To learn when to remove the mixture from the heat take a look at this video. It is in portuguese, but if you go to minute 2:00 it will show you exactly what the ponto, point, of the beijinho mixture is for rolling balls!

You can also take a look at this Beijinho recipe with pictures showing you when the mixture is ready to take off the stove and how to roll the balls!

Receita de BeijinhoBeijinho Recipe

1 can of sweetened condensed milk
50g shredded coconut,
1 tbsp unsalted butter
extra shredded coconut for rolling balls in
30 whole cloves
30 mini candy paper cups

Place the condensed milk, shredded coconut, and butter in a stainless steel pan. Mix all ingredients together. Place on low to medium heat and stir until the mixture falls all together to one side of the pan. Test this by lifting the pan off the heat and tipping to one side. If the mixture slightly sticks to the bottom of the pan cook a little bit more. If the mixture glues together and does not stick to the pan when slightly tipped, the mixture is ready! Pour mixture into a little greased baking dish and leave to cool for approximately 1 hour. When mixture has completely cooled roll into balls, cover with shredded coconut, and top with a whole clover!

For a PDF of this Recipe CLICK HERE!


9 thoughts on “Little Coconut Kisses

  1. Sweet sweet memories once more! You know, when I was a child, I would not touch beijinhos because of the clove! Can you imagine? It took me years to warm up for them…

    I never made them myself, only brigadeiros, but I bet Phil would go crazy for those, as he loves anything with coconut


    • I’m happy to hear that you finally warmed up to them!!!! Funny, when I first saw beijinhos the thing that attracted me most was the clove.

      I find these easier to make than brigadeiro, and anyone who loves coconut will definitely enjoy these!


    • Thank you. These are very tasty and definitely worth learning how to make! Everyone always loves how they look on the table.


  2. I am so glad that you are loving my country…A tip from a trained Chef who has made many, many docinhos in life: a massa dos docinhos is ready when it is thick enough to scrap the bottom of the pan and the massa runs back slowly. If you have any difficulty to roll the docinhos after the massa have cooled completely in a greased plate, place the plate in the fridge for about 15-30 minutes and then, roll the docinhos. Your beijinhos look delicious…I love beijinhos so much that most of the time I eat with a spoon…I cannot wait to cool down and roll them. 🙂


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