Friday, April 11, 2014

Brazilian White Bonbons (Beijinho)

In the beginning of the 20th century, in south Brazil, a cook created a little treat that is the white version of Brigadeiro (see my post from 03/05  /2014). This delicious bonbon was named Beijinho, which literally translated means little kiss. They say it given this name because it is as sweet and delicious as a kiss. The recipe I'm posting today has coconut, but you don't have to use it if you don't like it.

  • 3tbsp shredded coconut (optional - I use fresh coconut)
  • 1 can sweet condensed milk
  • 1 tbsp butter
  • Granulated sugar in any color (I use sugar in the raw)
  • 1 egg yolk (optional)
  • Cloves (optional – for decoration
How to make it
Grease a large plate with butter and set aside

In a medium saucepan over medium heat, combine coconut, butter, egg yolk, and condensed milk. Cook stirring constantly until it thickens and loosens from the bottom of the pan (about 10 minutes). Remove from heat (don’t scrape the pan – it should fall off the pan easily) and spread it on buttered plate. Let rest until cool. Butter your hands and roll the thick mixture into small balls. Roll the balls in the granulated sugar. Place the bonbons in mini cupcake liners.

Nutella Version
When rolling the creamy mix into balls, use your thumb to push a small cavity in the beijinho, and add 1tsp of Nutella. Close and roll into ball.
Note: These were rolled in powdered coconut, and not sugar.

I hope you enjoy this delicious Brazilian treat. 
Thank you for stopping by, and have a wonderfully blessed day.
Vanias Reed