Coconut Brigadeiros
Coconut Brigadeiros! These sticky, fudge-like Brazilian candies are full of sweet coconut flavor.
Servings: 3 dozen
Ingredients
- 1 cup sweetened condensed milk
- ½ cup coconut milk canned
- 2 tablespoons butter unsalted
- 1 teaspoons light corn syrup
- 1 cup unsweetened shredded coconut finely shredded works best
Instructions
- Combine condensed milk, coconut milk, butter, corn syrup, and ½ cup of the toasted coconut in a medium heavy-duty saucepan over medium heat. Bring to a boil, then turn the heat down to medium-low.
- Slide the mixture into a bowl. (Don’t scrape the pan—you don’t want to use any of the batter stuck to the bottom. But you will want to eat it directly off the spoon. Duh.) Let the mixture cool to room temperature and then refrigerate until very firm, 3 to 4 hours.
- Whisking constantly, allow the mixture to cook until it thickens and pulls together into a dense batter, about 8 minutes. You'll know the mixture is ready, the whisk leaves a trail in the batter, allowing you to briefly see the pan bottom. It should slide to the side of the pan in a blob when tilted slightly, leaving a thick residue on the bottom of the pan. {The residue might be slightly brown, and that's ok.}
- Place the remaining ½ cup of toasted coconut in a small pan or shallow dish. Using a small cookie scoop, greased teaspoon or a melon baller, scoop the mixture, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the coconut as you finish rolling it, leaving a bit of room between them. Once you have about 6-8, give the pan a shake and allow them to become coated in the coconut. {You may need to pat it on lightly to adhere fully.}
- To store: Place the brigadeiros in an airtight container at room temperature for up to two days. If stored in the refrigerator, they'll last up to 2 weeks. Bring to room temperature before serving!
Notes
Recipe adapted from Fine Cooking