EasyMade with care. Sweets · Saucepan
Beijinho coconut truffles
Soft white party sweets coated in coconut. Makes about 24 balls, or 8 servings of 3.
What we'll need
- 395 g condensed milk
- 80 ml milk
- 1 tablespoon butter
- 80 g finely shredded unsweetened dried coconut
- 1 teaspoon butter for greasing
1 cup = 240 ml. Measurements follow the original recipe.
Serves 8 people.
Contains: Milk.
Here's how it's done.
Prepare the coconut and pan
Divide coconut equally: half for the mixture, half for coating. Set out milk, condensed milk and butter. Keep a shallow plate and paper cups nearby.
Start the base
Put milk, condensed milk and base butter in the pan. Heat on low, stirring. Once butter melts, mix in half the coconut.
Cook until the mixture releases
Stir constantly, including corners, for about 20 minutes. The mixture should firm up and pull away from the bottom when tilted. Turn off before browning.
Cool on the plate
Grease the plate with some reserved butter and spread the mixture. Wait about 30 minutes and check: it must be completely cool before shaping.
Shape and coat with coconut
With lightly greased hands, form similar sized balls. Roll each in the reserved coconut and place in paper cups.
About this recipe and its sources
We follow Panelinha's base with milk and coconut divided between filling and coating. Nestlé has a different yield and adds coconut after cooking. We kept one method without mixing times. Each serving represents about three sweets.
Recipe adapted by Ponto. Sources checked on 18/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.