Along with the chocolate Brigadeiro (see recipe here), Beijinho is another kids’ party favourite in Brazil. Well, what can go wrong with a mixture of condensed milk and coconut? The clove in the middle not only makes a cute garnish but also complements the coconut flavour. The yummy and sticky Beijinho sometimes can even win over Brigadeiro and be first one to disappear from a party’s table. The meaning of the name Beijinho is as lovely as the sweet itself and translates as little kisses. Records from old recipe notebooks show that for more than one century the term has been used by Brazilian housewives to name bite-sized sweets made with coconut. Easy to make and a pleasure to eat, this little delight is a great idea for a high tea or kids’ party, dessert or to be eaten as a sweet treat any time of the day.
1 can sweetened condensed milk
1 cup desiccated coconut
100 g raw sugar
Unsalted butter, to grease
20 petit paper cases
1. In a small saucepan, pour condensed milk and coconut and cook over medium-low heat, stirring continuously with a wooden spoon for about 18-20 minutes or until the mixture starts to come off the pan. Continue stirring vigorously for a further 2 minutes.
2. Transfer the paste to a small baking dish, cover with plastic wrap and refrigerate for 2 hours or until cool.
3. Remove it from the fridge and start working immediately. Grease your hands with a little butter and scoop the paste with a teaspoon. Roll into a ball and throw in the sugar to coat. Place the sweet into a case and insert a clove in the middle. Repeat with the remaining of the paste. If your hands get too sticky, you might have to wash and grease them again. Keep them in an air-tight container in the fridge for up to three days.