Powdered Milk Coconut Beijinhos
Soft little coconut bites made with condensed milk, powdered milk and shredded coconut, rolled by hand and finished with a single clove. It's the sweet Brazilian treat we love serving with coffee, and it comes together in half an hour.
🛒 Ingredients
45 servings
- 1 can sweetened condensed milk (397 g / 14 oz)
- 1 large glass of powdered milk (about 250 g / 2½ cups)
- 100 g shredded coconut (about 1 cup, unsweetened)
- 1 level tablespoon butter
- whole cloves, for decorating
- small paper candy cups
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Directions
- 1
In a saucepan, melt the butter with the condensed milk and shredded coconut over low heat.
- 2
Stir constantly until the mixture comes to a boil and thickens slightly.
- 3
Take the pan off the heat.
- 4
Add the powdered milk little by little, stirring well after each addition.
- 5
Stop adding powdered milk as soon as the dough reaches the firmness you like for rolling.
- 6
Grease your hands with butter and roll the dough into small, even balls.
- 7
Roll each ball in the leftover coconut and place them in the paper cups.
- 8
Press a whole clove into each sweet to decorate, if you like.
💡 Chef's Tip
The dough firms up as it cools, so stop short of the texture you want. Keep the beijinhos in a sealed container in the fridge for up to 5 days, and let them sit at room temperature for 10 minutes before serving so they go soft again. A drop of vanilla or a splash of coconut milk takes them to another level.
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