Basic Brigadeiro with Coconut and Topped with a Clove
Prep time: 
Cook time: 
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Serves: 20
Also called "Beijinhos" (small kisses). Be patient, these are a bit harder to roll because they tend to stick more. I find it easier to spread the coconut on a large flat platter and slowly roll the brigadeiro across the platter.
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • 4 tablespoons of sweetened dried shredded coconut
  • Extra coconut for topping
  1. In a medium pan, mix the milk and butter on low heat stirring constantly with a wooden spoon. Add the coconut after 15 minutes and mix constantly or it sticks to the bottom. Its okay if it is slightly brown.
  2. Continue cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Spread extra coconut onto a separate dish or a large platter.
  5. To shape the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  6. Roll in the reserved coconut. Traditionally, you also press a whole clove into the top of the beijinho.
  7. Transfer the ball to a mini baking cup or square of parchment for serving. I usually save these in the fridge.
Don't eat the clove. It is just for decoration. Cover the coconut version with a prune slice. These are called “Olho de Sogra” (mother in law’s eyes)