Brazilian Powdered Milk Bonbons with Coconut Filling
These irresistible Brazilian sweets feature a rich cocoa-and-powdered-milk shell hiding a creamy coconut condensed milk center. No oven required — just mix, roll, and chill for a crowd-pleasing treat ready in under an hour.
🛒 Ingredients
4 servings
- 400 g (14 oz) powdered milk
- 200 g (7 oz) sweetened chocolate powder
- 150 g (¾ cup) granulated sugar
- 1 tbsp unsalted margarine
- 50 g (½ cup) shredded coconut
- A few drops of vanilla extract
- 1 can (395 g / 14 oz) sweetened condensed milk
- 100 ml (⅓ cup) coconut milk
- 1 egg yolk
- 1 tbsp unsalted butter
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Directions
- 1
Make the outer dough: in a large bowl, combine powdered milk, chocolate powder, sugar, margarine, shredded coconut and vanilla extract. Knead by hand until you have a smooth, pliable dough. Set aside at room temperature.
- 2
Cook the filling: in a saucepan over medium heat, stir together condensed milk, coconut milk, egg yolk and butter. Cook for 8–10 minutes, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Let cool completely.
- 3
With lightly buttered hands, shape the cooled filling into small balls of about 1 cm. Place on a plate and refrigerate for 15 minutes to firm up.
- 4
Assemble the bonbons: scoop a small portion of dough, flatten it in your palm, place a filling ball in the center, and wrap the dough around it, rolling gently between your palms until smooth and round.
- 5
Arrange bonbons on a parchment-lined plate and refrigerate for at least 30 minutes before serving.
💡 Chef's Tip
Roll the finished bonbons in cocoa powder, shredded coconut, or colored sprinkles for a festive look. Store in an airtight container in the fridge for up to 5 days.
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