Coconut Brigadeiros with a hint of Mango | Brazillian Dessert

How do you feel when you accomplish something, small or big? I had the same feeling when we transitioned Food for 7 Stages of Life from blogger to a self managed domain. I feel like a queen controlling my new space to look and behave the way I want it to be. This cross platform trip was not so smooth as I had to learn everything from scratch right from buying a domain to altering it to my taste. But I thoroughly enjoyed this challenge. To kick start I want you all to join me for a small party and yes you will get to taste a decadent Brazilian dessert virtually.

A month ago, my colleague brought in some dessert she made. They were so tempting  that I sacrificed my diet to taste it. Ahh, it was coconuty and gooey.  Being a foodie I immediately asked her for the recipe. She sent me the New York Times link where this recipe was published. I tweaked it a little bit and made a Coconuty Mangoey and Gooey Brigadeiros at home. Again, I had to let go my diet to taste this decadent Brigadeiros. This will make a best party dessert and I am sure your guests might want to let go their diets too . :) I am making this again for the next party we will be hosting. Will ya?

How it tasted?

You should make this at home to understand what I am talking about. These Brigadeiros melt in your mouth. The flavor of coconut, mango and condensed milk explodes in your mouth giving you a gourmet experience. Dig in and have fun.

Time: 30 minutes + cooling time

Ingredients (for 17 approx)

  • Condensed Milk – 1 cup
  • Coconut Milk – 1/2 cup
  • Unsweetened Coconut (Finely Shredded) – 1 cup divide (1/2 cup for cooking and 1/2 cup for rolling it finally)
  • Butter – 2 tbsp
  • Mango Puree – 2 tbsp [optional]

Method

  • In a kadai or large sauce pan add all the ingredients mentioned above. (Remember to add only 1/2 cup of coconut). Cook on a medium heat (on gas stove -4).
  • When it comes to boil, simmer (on gas stove- 2 or 3) and keep stirring continuously with a whisk for 3o minutes or until it becomes thick/fudgy and starts leaving the pan. Be mindful that it could stick to the bottom and brown quickly. So continuous stirring or whisking helps.
  • Remove from heat and transfer it to a clean wide bowl. Let it cool at room temperature. If you leave the mixture in the same pan, it would continue to cook.
  • Refrigerate it for 3-4 hours or longer.
  • Take a pinch of the fudge and roll it into a smooth ball (golf ball size). Place them on a plate or a baking tray lined with wax paper. Repeat until done.
  • Take the remaining (1/2 cup, add more if required) shredded coconut in a bowl, roll each ball carefully until the coconut flakes coats the balls.

Storing Suggestion

Store it in a airtight container. You can keep them out in room temperature upto 2 days or refrigerate it upto 1 month( it wont stay that long, my husband ate them all in 1 week. ). I would recommend to refrigerate as it contains milk product.

Serving Suggestion

If you are refrigerating it, do remember to take them out an hour before you serve.

Variations

  • You can replace coconut with nuts like Almonds, Pecans, Walnuts, Pistachios or even a concoction of 2 or more. Do remember to crush them to tiny pieces using your blender or pestle n mortar.
  • Traditionally they add cocoa powder to make it chocolaty.
  • Mango puree is optional, you can avoid it or replace it with any other fruit puree.
  • You can also toast the shredded coconut in the oven. Spread it on a baking/cookie tray. Bake it @ 350 F for 5 to 10 minutes stirring it once or twice n between.

A glimpse from my kitchen

In a kadai or large sauce pan add all the ingredients mentioned above. (Remember to add only 1/2 cup of coconut). Cook on a medium heat (on gas stove -4).


When it comes to boil, simmer (on gas stove- 2 or 3).

Keep stirring continuously with a whisk or a spatula for 3o minutes or until it becomes thick/fudgy and starts leaving the pan. Be mindful that it could stick to the bottom and brown quickly. So continuous stirring or whisking helps.


Remove from heat and transfer it to a clean wide bowl. Let it cool at room temperature. If you leave the mixture in the same pan, it might continue to cook.

Refrigerate it for 3-4 hours or longer.
Take a pinch of the fudge and roll it into a smooth ball (golf ball size).

Place them on a plate or a baking tray lined with wax paper. Repeat until done.


Take the remaining (1/2 cup, add more if required) shredded coconut in a bowl, roll each ball carefully until the coconut flakes coats the balls.

Place them in the cup cake container and Serve.

Bon Appetit!!!

Sinfully delicious Brazillian Brigadeiros

(foodgawked)

You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

41 comments

    • RV says:

      Beijinho and Brigadeiros look similar isn’t it.. I believe there are tons of variation to this dessert. The original recipe called for Corn syrup but I didn’t want to add it as the condensed milk and coconut already imparts sweetness into it.

    • RV says:

      Thanks Sheba, it can make you quit your diet easily. I found it really hard to resist my temptations and gave them all to my hubby.

  1. Pavani says:

    They look absolutely mouth watering.. Awesome pics too.
    I’ve been planning to move to a new domain for my blog, but haven’t had the time or the expertise to do it. How long did it take for you to complete your migration?

    • RV says:

      Thanks Pavani, you should do it. Though I am a IT person, I hardly have any knowledge in web development. Since I did them all by myself it took little more than a month to complete. Moreover I was not working on it everyday. Do let me know if you need any help.

  2. Sayantani says:

    Congrats for having your own domain Radhika. thats a great achievement for a blogger.
    as for the dessert you tempted me enough. I have all the ingredients for this so tomorrow when the baby will take his nap am gonna make this. but can I substitute dessicated coconut with fresh scraped coconut?

    • RV says:

      Hey Sayantani. Thank you so much for dropping by. Fresh coconut might change this dish little bit and it could taste more sweeter.. You can try toasting it on a tawa or oven before adding them.. do let me know how it turns out.

  3. Pam says:

    Good for you! There’s nothing like having your own domain!

    Your dessert looks delicious! I love, love coconut and must try this, diet or no diet!

  4. XiaoYen says:

    I’m surprised that the treat does not require frying. I thought, at first, from looking at the pictures that it’s fried. Pleasantly surprised it’s so easy to make and it looks so delicious.

  5. Sanchita says:

    Hey RV!

    Thanks for dropping by my blog and your friend request. I simply loved this recipe. This looks so delicious and so simple to make. Thanks for sharing.

    Sanchita.

  6. P.M. says:

    This is actually beijinho, not brigadeiro! Brigadeiro is made with cocoa and stuff, and while you can totally make white brigadeiro, there’s no coconut involved.
    If there’s coconut then it’s beijinho :)

    Looks awesome by the way!

  7. Deepti Pawar says:

    I promised you I’d stop by your space! And, here I am. Seems just over two months since you got your own domain. Congratulations on that!!

    I would be lying if I said I liked your blog. Why? Because I loved it. Your pictures are simply gorgeous.

    I sure am glad we’re connected. Will keep stopping by frequently for updates. Liking you on FB, too.

    And Radhika, one look at those brigadeiros and I knew I was going to soon make a whole brigade of them at my next party!! :)

  8. RV says:

    Thanks for the information P.M :) I have adapted this recipe from NY times which did mention that it is Brigadeiros. Looks like they got it wrong :)

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