I wanted to make something with coconuts. I had the perfect recipe for coconut cookies, but in my effort to be organized, I most likely filed it in too safe a place, and now it has disappeared.
The loss of that cookie recipe turned out to be serendipitous because my search led me to this wonderful Coconut Brigadeiros recipe. Confident I could make these coconut candies, I took a quick look inside the pantry and gathered all my ingredients, as well as heavy duty saucepan. In no time at all I was at my stove making coconut candy.
I have had a thing for coconut from a very young age. I drank coconut water long before it became the “in” thing to drink. Coconut is a happy ingredient in my book.
While whisking the hot mixture, I imagined myself as a candy maker, a female version of Willy Wonka. Wouldn’t that be a fabulous job? Making candy for a living?
Why should you make this candy? Because it’s so easy. It’s also sweet and creamy and pretty cool to look at it once it’s finished.
This could be the perfect conclusion to any meal.
- 1 cup sweetened condensed milk
- 1/2 cup light coconut milk
- 2 tablespoons unsalted butter
- 2 teaspoon light corn syrup
- 1 cup finely shredded, unsweetened coconut
Combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut in a medium-heavy saucepan. Place the pan over medium heat and stir until the butter dissolves. Bring to a boil over medium heat. Reduce heat to low and cook, stirring frequently, until the candy comes together in one piece , about 8 to 10 minutes. When mixture is ready, it will pull together into one soft piece.
Pour mixture into a bowl. (make sure not to scrape the pan; leave any residue behind.) Let cool to room temperature, then cover and refrigerate until very firm and completely chilled, at least 4 hours or overnight.
Put remaining 1/2 cup coconut in a bowl.
When the candy is chilled and firm, use a teaspoon or mellon baller to form the candy into small balls about 1 inch in diameter. Drop each ball into the coconut. Place the Brigadeiros into mini paper or foil candy cups to serve.
My notes: I try not to use sweetened coconut because it will make the brigadeiros too sweet. Also if you don’t have light coconut milk use regular coconut milk.
Makes about 30 brigadeiros.
Adapted from Leticia Moreinos Schwartz from Fine Cooking