Ingredients with Measurements:
- 1 cup of sweetened condensed milk
- 1 cup of grated coconut
- 1/2 cup of honey
- 1/2 cup of sugar
- 1/4 cup of water
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- Mixing bowl
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the sweetened condensed milk, grated coconut, and vanilla extract. Mix well.
3. Using your hands, shape the mixture into small balls, about the size of a cherry.
4. Place the balls on a baking sheet lined with parchment paper.
5. Bake for 10-15 minutes, or until the balls are lightly golden brown.
6. In a saucepan, combine the honey, sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens.
7. Remove the saucepan from the heat and let it cool for a few minutes.
8. Dip the baked coconut balls into the honey mixture, making sure they are fully coated.
9. Place the coated balls on a wire rack to cool and let the honey harden.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes about 20-25 Papo-de-Anjo balls.
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 21g
Protein: 1g
Sodium: 50mg
Sugar: 20g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of grated coconut.
- Maple syrup or agave nectar can be used instead of honey.
- Brown sugar can be used instead of white sugar.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the coconut mixture.
- You can add a pinch of cinnamon or nutmeg to the honey mixture for extra flavor.
Tips and tricks:
- Wet your hands with water before shaping the coconut mixture into balls to prevent it from sticking to your hands.
- Let the honey mixture cool for a few minutes before dipping the coconut balls to prevent them from falling apart.
- Store the Papo-de-Anjo in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the Papo-de-Anjo in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The Papo-de-Anjo can be reheated in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the Papo-de-Anjo on a platter and drizzle some extra honey over them for a beautiful presentation.
Garnishes:
You can garnish the Papo-de-Anjo with some toasted coconut flakes or chopped nuts.
Pairings:
These sweet treats pair well with a cup of coffee or tea.
Suggested side dishes:
These Papo-de-Anjo balls can be served as a dessert on their own, but you can also pair them with some fresh fruit or ice cream.
Troubleshooting advice:
- If the coconut mixture is too dry, add a tablespoon of milk to moisten it.
- If the honey mixture is too thick, add a tablespoon of water to thin it out.
Food safety advice:
Make sure to store the Papo-de-Anjo in an airtight container to prevent them from drying out or getting stale.
Food history:
Papo-de-Anjo is a traditional Brazilian dessert made with sweetened condensed milk and coconut. It is believed to have originated in the state of Minas Gerais in the 18th century.
Flavor profiles:
These Papo-de-Anjo balls are sweet and chewy with a hint of coconut and honey.
Serving suggestions:
Serve the Papo-de-Anjo as a sweet treat after a meal or as a snack.
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Region: Portuguese