Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsweetened shredded coconut
- 2 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsweetened shredded coconut, toasted (for garnish)
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, 1/2 cup of unsweetened shredded coconut, and butter. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and starts to pull away from the sides of the pan (about 10-15 minutes).
2. Remove the pan from the heat and let the mixture cool for a few minutes.
3. Using your hands, shape the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
4. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to boil.
5. Reduce the heat to low and continue cooking the sugar syrup until it thickens and turns into a caramel color (about 10-15 minutes).
6. Dip each coconut ball into the sugar syrup, using a fork to coat it evenly. Place the coated balls back onto the baking sheet.
7. Sprinkle the toasted coconut over the top of the coconut balls.
8. Let the coconut brigadeiros cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
Makes about 20-25 coconut brigadeiros
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 40mg
Total carbohydrates: 18g
Dietary fiber: 0g
Sugars: 18g
Protein: 2g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of sugar in the recipe.
- You can use coconut oil instead of butter.
Variations:
- You can add chopped nuts (such as almonds or pecans) to the coconut mixture for added texture.
- You can use different types of shredded coconut (such as toasted or sweetened) for different flavors.
Tips and tricks:
- Be sure to stir the coconut mixture constantly to prevent it from burning.
- Use a candy thermometer to monitor the temperature of the sugar syrup.
- To toast the shredded coconut, spread it out on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
Storage instructions:
Store the coconut brigadeiros in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These coconut brigadeiros are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the coconut brigadeiros on a platter and sprinkle with additional toasted coconut for a beautiful presentation.
Garnishes:
Toasted coconut
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit
Troubleshooting advice:
- If the coconut mixture is too sticky to handle, refrigerate it for a few minutes before shaping it into balls.
- If the sugar syrup is too thin, continue cooking it until it thickens.
- If the sugar syrup is too thick, add a little water to thin it out.
Food safety advice:
Be sure to use a clean, dry spoon when handling the coconut mixture to prevent contamination.
Food history:
Brigadeiro is a popular Brazilian sweet that was created in the 1940s. It is typically made with sweetened condensed milk, cocoa powder, and butter, and rolled into small balls. This coconut version is a delicious twist on the classic recipe.
Flavor profiles:
Sweet, creamy, and coconutty
Serving suggestions:
These coconut brigadeiros make a great dessert or snack.
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Region: Brazilian