Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 cup of grated coconut
- 2 tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
- 1/2 cup of granulated sugar
- 1/4 cup of water
Special equipment needed:
- Medium-sized saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a medium-sized saucepan, combine the sweetened condensed milk, grated coconut, unsalted butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
2. Remove the mixture from the heat and let it cool for a few minutes.
3. Using your hands, roll the mixture into small balls, about the size of a cherry.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
5. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns a deep amber color. This should take about 10-15 minutes.
6. Remove the caramel from the heat and let it cool for a few minutes.
7. Dip the chilled beijinhos into the caramel, using a fork to coat them evenly.
8. Place the coated beijinhos back on the parchment-lined baking sheet and refrigerate for another 30 minutes, or until the caramel has hardened.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 20 beijinhos
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 45mg
Total carbohydrates: 16g
Dietary fiber: 0g
Sugars: 16g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but be aware that it may affect the overall flavor of the beijinhos.
- If you don't have grated coconut, you can use desiccated coconut instead.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the beijinho mixture for added texture and flavor.
- Instead of dipping the beijinhos in caramel, you can roll them in granulated sugar or cocoa powder.
Tips and tricks:
- Be sure to stir the beijinho mixture constantly while cooking to prevent it from burning or sticking to the bottom of the pan.
- If the mixture is too sticky to roll into balls, you can add a little bit of flour to the mixture to help it hold its shape.
- To make the caramel coating easier to work with, you can add a tablespoon of corn syrup to the sugar and water mixture before cooking.
Storage instructions:
- Store the beijinhos in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- These beijinhos are best served cold, so there is no need to reheat them.
Presentation ideas:
- Arrange the beijinhos on a platter and sprinkle them with additional grated coconut or chopped nuts for a festive touch.
Garnishes:
- Grated coconut
- Chopped nuts
Pairings:
- Coffee
- Tea
Suggested side dishes:
- These beijinhos are a sweet treat on their own and do not require any additional side dishes.
Troubleshooting advice:
- If the beijinho mixture is too dry, you can add a little bit of milk to help it come together.
- If the caramel coating is too thick or too thin, you can adjust the amount of water or sugar accordingly.
Food safety advice:
- Be sure to use clean hands and utensils when handling the beijinho mixture to prevent contamination.
- Store the beijinhos in the refrigerator to prevent spoilage.
Food history:
- Beijinhos are a traditional Brazilian sweet that are typically served at parties and celebrations.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
- Caramelly
Serving suggestions:
- Serve these beijinhos as a sweet treat at your next party or gathering.
Related Categories
Cooking Method: N/A
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Region: Brazilian
Taste: Sweet, Creamy, Caramelized, Coconutty