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Originally, this post would have a simple and straightforward title: “Coconut Brigadeiros”. I made them late on a Sunday evening to take to our department next day. Phil tried one, and was silent for a while. Then, he said “Sally, these are ridiculously good”. And that, my friends, is how a new title for my post was born. I could not let that one pass… 😉
Those of you who do not know what is a “brigadeiro” are invited to jump here and read a post I made a couple of years ago. It explains everything you need to know about the most traditional sweet served at Brazilians parties and kids’ birthdays (particularly kids younger than 91 years old). Coconut brigadeiros are simply a variation on a classic, but wow… they ARE ridiculously good. Make a batch. And you will be hooked.
COCONUT BRIGADEIROS
(adapted from Fine Cooking magazine, original recipe from Leticia Moreinos Schwartz)
1 can sweetened condensed milk (14 oz)
1/2 cup coconut milk
2 tablespoons unsalted butter
2 teaspoons light corn syrup
2 cups shredded unsweetened coconut (divided)
Add the condensed milk, coconut milk, unsalted butter, corn syrup, and 1/2 cup of shredded coconut to a heavy saucepan and bring to a boil over medium heat. Turn the heat down to medium low and cook, stirring constantly with a wooden spoon, until the mixture thickens. Depending on your stove, it should take 15 minutes or a little more. If the mixture boils too furiously, lower the heat. Keep stirring at all times or you might end up with brigadeiros that are not totally smooth. The mixture is ready when you can see the bottom of the saucepan as you stir. Slide the mixture out into a bowl, avoid scraping the stuff that glued to the pan. Let the mixture cool completely or until it is cool enough to handle.
Spread the remaining 1 + 1/2 cups of the shredded coconut out onto a rimmed baking sheet and toast in a 350 degree oven for 10-15 minutes, stirring every 5 minutes to ensure even browning. Remove from the oven when most of the coconut is golden brown. Place into a bowl and let cool.
Scoop the coconut mixture with a small spoon (it helps to wet the palm of your hand with cold water) and roll into 3/4″ diameter balls. Drop each ball into the shredded coconut and toss gently to coat. Serve right away at room temperature, or chill until ready to serve.
This recipe will make 26 to 36 brigadeiros. I tend to like them a little bigger, so I normally end with less than 30. The recipe can be doubled. For a different take, roll the coconut brigadeiros in chocolate sprinkles.
ENJOY!
to print the recipe, click here
Comments: A friend of mine from Brazil goes to the extent of sautéing the shredded coconut in butter for the coating. I think toasting in the oven is good enough. Sometimes you can find shredded coconut in smaller pieces than the ones I used. It will work fine too.
Brigadeiros can be served at room temperature, or straight from the fridge. They will have a different texture, some people (me included) prefer the soft, room temperature version. While we were in Brazil a couple of months ago, my niece Raquel served us a variation on brigadeiros that might very well be my favorite: brigadeiros de cupuaçú.
Now, I don’t expect too many Americans (or Europeans for the matter) to know what I’m talking about. Cupuaçú is a fruit native of the North of Brazil, the same region where açaí grows and where my Dad was born back in 1920. He absolutely loved both fruits! It has a very unique taste, sweet and sour at the same time. In São Paulo you can easily find cupuaçú pulp in frozen form, which is what Raquel used for her brigadeiros. One of the best things I’ve ever had! Here in the US I settle for coconut, so you can make it too… 😉
Love Brazilian cooking? Consider getting Leticia Schwartz book, The Brazilian Kitchen. For my review of her book, click here.
ONE YEAR AGO: A bewitching move ahead… (from OK to KS!)
TWO YEARS AGO: Double-hydration focaccia
THREE YEARS AGO: Pierre Nury’s Rustic Light Rye: Bougnat
They look very tempting! A heavenly treat.
Cheers,
Rosa
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Tempting indeed they are…. but it’s good temptation… very good!
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Sally: Ai que delicia!!!! Coconut is one of my favorite ingredients and your beijinhos de coco are calling my name. Wishing you a very happy day!!!!
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Delicia mesmo, nao e’ verdade? Da’ saudade do Brasil….
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Very proud of my cupuaçu brigadeiros! The original recipe is by Carla Pernambuco. Happy mothers day! Raquel
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Happy Mother s Day for you too, almost a triple Mom! 🙂
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Those look awesome.
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Greg, they are delicious…. gotta say I’m still struggling to leave comments on your site…
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My kids love coconut and I do too! I am sure these will disappear in our house in a heart beat
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Hard to eat only one, that’s why I use this strategy of baking to our department. I get the joy of baking, and cut the temptation short… 🙂
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Can you please recommend a good Brazilian recipe book written in Portuguese? thanks.
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JN, I’ve been away from Brazil for way too long, almost 20 years, so I asked for help. My niece Raquel just told me she likes – Balaio de Sabores, written by Carla Pernambuco
http://compare.buscape.com.br/carlota-balaio-de-sabores-carla-pernambuco-8504010449.html#precos
If I get more suggestions, I will keep adding to this comment, ok?
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Another one for you, actually two, because there’s vol 1 and vol 2
http://www.livrariasaraiva.com.br/produto/187985/cozinhando-para-amigos
Cozinhando para Amigos, da Heloisa Bacellar
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They look ridiculously good, Sally! They’d be great for a party! 🙂
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indeed, Celia! Perfect for any party!
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I’m not a fan of coconut but, I have to admit, Sally, that I’d be willing to put aside my differences and gobble them up! They look incredible!
Thanks for the tips on getting around the Google “abandonment”. I need to check out your suggestions.
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THe Google thing is a major pain indeed. We tend to get used to certain “virtual gadgets” and then it’s hard to see them go.
But, I am ok with Feedly, getting used to it.
As to the brigadeiros, maybe you could try the original, chocolate version – it’s really delicious too…
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These look like great little dessert bites! Mr. N and Miss A would gobble them up. And they happen to have some birthdays coming up. 🙂
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You should definitely make a batch of these… the kids will go crazy for them, if they love coconut
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I want to taste your Brazilian fruits, I love exotic fruits – and a little tray of these (or a big tray) would be delicious too. Is the coconut fresh shredded coconut? I don’t think we get that here, sometimes we get fresh whole ones in the shop, but mostly they use that dried stuff for little cakes. Anyway they sound competely dreamy, the sort of thing one should have to hand on a cold wet May day with a good potboiler of a book and a rug cuddled up on a sofa with a couple of poodles…. xx jo
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Joanna, even in Brazil – where people can get freshly grated coconut, most people still use the dried version, since it’s so easy to keep in the pantry. I happened to find great quality coconut from India in the freezer section of a grocery store. I used what I needed, and kept the rest in the fridge. It was moister than most I’ve used, but don’t let that prevent you from making these.
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I really want to try brigadeiros because…all that coconut sweetness. What is there not to love?! These look super delicious.
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I think “the boy” would love them! 😉
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now this is what I am talking about! YUM!they do look ridiculously good. Perfect wording
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Yes indeed, my husband has a way with words… 🙂
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I love coconut and these will disappear in a heart beat if I get a hand around them 🙂
First time on your blog and glad to have discovered it.
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