Coconut Brigadeiros with a hint of Mango
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
1 cup divide (1/2 cup for cooking and 1/2 cup for rolling it finally)
Unsweetened Coconut (Finely Shredded)
2 tbsp [optional]
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.
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.
If you are refrigerating it, do remember to take them out an hour before you serve.
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.