Here's another favorite dessert I had growing up in Brazil. Along with Brigadeiro, the Brazilian chocolate truffle, these coconut truffles are served in every birthday party and special occasion.
Here is my version of it made with homemade dairy & refined sugar free condensed milk.
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Brazilian Coconut Truffle (Beijinho)
- 1 can full fat coconut milk
- 3 tablespoon raw honey
- ½ cup unsweetened shredded coconut
- 1 tablespoon butter, or coconut oil
- ½ teaspoon vanilla extract
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- Mix the coconut milk and the honey in a sauce pan.
- Bring to a boil then simmer it for about 2 hours, stirring the mixture once in a while. You will notice the mixture getting thicker and after 2 hours it should be thick enough so that it does not run off the spoon easily.
- Add the butter, vanilla and the shredded coconut and cook for about 5 minutes stirring constantly so it does not burn. When the mixture starts to release off the bottom of the pan and has a very thick consistency remove from the stove and let it cool.
- Place it in the fridge for about 2 hours. It is important it is cool before you roll it.
- Remove from fridge, line your hands with butter and start rolling the truffles into balls.
- Roll each ball in shredded coconut.
Recipe makes about 20 balls. Keep refrigerated.
Nutrition per serving
Calories: 67.9kcalProtein: 0.6gFat: 6.1gSaturated Fat: 5.3gSugar: 2.8gFiber: 0.4gCarbohydrates: 3.7gNet Carbs: 3.3g
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