Ingredients with Measurements:
- 1 can of sweetened condensed milk (14 oz)
- 1 cup of unsweetened shredded coconut
- 1/4 cup of lime juice
- 1/4 cup of water
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the sweetened condensed milk, shredded coconut, lime juice, salt, and vanilla extract. Mix well.
3. Line a baking sheet with parchment paper.
4. Using a teaspoon, scoop the mixture and shape it into small balls (about 1 inch in diameter).
5. Place the balls on the prepared baking sheet, leaving some space between them.
6. Bake for 15-20 minutes, or until the edges are golden brown.
7. While the papo-de-anjo is baking, prepare the syrup. In a small saucepan, combine the water and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves.
8. Remove the saucepan from the heat and stir in the lime juice.
9. When the papo-de-anjo is done, remove from the oven and let it cool for a few minutes.
10. Using a fork, gently dip each ball into the syrup, making sure it is coated all over.
11. Place the coated balls on a plate and let them cool completely.
12. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 20-24 papo-de-anjo balls
Nutritional information:
Calories per serving: 110
Total fat: 4g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 70mg
Total carbohydrates: 17g
Dietary fiber: 0g
Sugars: 17g
Protein: 2g
Substitutions for ingredients:
- Instead of lime juice, you can use lemon juice or orange juice.
- Instead of shredded coconut, you can use desiccated coconut or coconut flakes.
Variations:
- You can add some grated lime zest to the mixture for extra flavor.
- You can roll the papo-de-anjo balls in some extra shredded coconut after dipping them in the syrup.
Tips and tricks:
- Make sure to shape the papo-de-anjo balls evenly so they bake evenly.
- To prevent the mixture from sticking to your hands, you can lightly grease them with some cooking spray or oil.
- If the mixture is too sticky, you can refrigerate it for a few minutes before shaping it into balls.
Storage instructions:
- Store the papo-de-anjo balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the papo-de-anjo balls in the microwave for a few seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Serve the papo-de-anjo balls on a platter or in a bowl.
- Garnish with some lime wedges or mint leaves.
Pairings:
- These papo-de-anjo balls go 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.
Troubleshooting advice:
- If the papo-de-anjo balls are too dry, you can add some more sweetened condensed milk to the mixture.
- If the papo-de-anjo balls are too wet, you can add some more shredded coconut to the mixture.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the recipe.
- Store the papo-de-anjo balls in the refrigerator to prevent spoilage.
Food history:
- Papo-de-anjo is a traditional Brazilian dessert made with sweetened condensed milk and egg yolks. It is believed to have originated in the state of Minas Gerais in the 18th century.
Flavor profiles:
- Sweet, creamy, coconutty, tangy
Serving suggestions:
- Serve the papo-de-anjo balls as a dessert after a Brazilian-inspired meal.
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Region: Brazilian