Food recipes
Coconut Brigadeiros
Coconut Brigadeiros Ingredients: milk, canned, condensed, sweetened milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt syrups, corn, light shortening confectionery, coconut (hydrogenated)...
Coconut Brigadeiros
Ingredients:
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrups, corn, light
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut.
Bring to a boil over medium heat.
Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes.
When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.
Slide mixture into a bowl.
(Dont scrape the pan; leave any residue behind.)
Let cool to room temperature, then refrigerate until very firm, at least 4 hours.
Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter.
Set aside on a baking sheet.
Place remaining 1cup coconut in a wide bowl.
Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month.
Serve at room temperature.
Ingredients:
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrups, corn, light
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut.
Bring to a boil over medium heat.
Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes.
When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.
Slide mixture into a bowl.
(Dont scrape the pan; leave any residue behind.)
Let cool to room temperature, then refrigerate until very firm, at least 4 hours.
Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter.
Set aside on a baking sheet.
Place remaining 1cup coconut in a wide bowl.
Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month.
Serve at room temperature.