Beijinho

The beijinho (basin in Portuguese) is a variant of the more famous Brigadeiro, in this preparation together with condensed milk and butter, instead of cocoa powder, grated coconut flour is used, so as to have delicious chocolates with the flavor of coconut. I used a can of condensed milk to prepare both of them and be able to satisfy my craving for chocolate and my husband's for coconut sweets and they were also appreciated by unexpected guests :) If you don't want to buy industrial chocolates or if you don't have the time to prepare the Perugian baci yourself for Valentine's Day, you can prepare these toffee sweets on the fly and serve them tonight for after dinner. With the recipe of beijinho I wish you a very sweet Valentine's Day ... kisses kisses indeed beijinhos beijinhos: *

Method

How to do the Beijinho

In a saucepan, mix 200 ml of condensed milk, 2 tablespoons of coconut flour and a tablespoon of buttermix the ingredients well, stirring with a wooden spoon and simmer for 10 minutes, stirring until the mixture becomes thick and comes off the pan.

Remove from the heat and transfer the mixture to a greased bowl and let it cool.

Once cooled, with the help of your hands, form balls and roll them in grated coconut or granulated sugar.

As soon as the beijinos are ready, put them in the paper cups. Garnish each with a clove, arrange them on a serving dish and that's it

And here is a mixed platter of Brigadeiros and Beijinhos, made out in an afternoon;)


Beijinhos

THE beijinhos (literally "little kiss", little kiss) are typical Brazilian sweets, also known as branquinho ("little white one"). These are small sweets made with condensed milk, butter and rapé coconut. This recipe will allow you to make very tasty coconut sweets, ideal for parties, or to enrich a course of various sweets for a dinner with friends. Often these treats are made together with their "black" brothers i brigadeiros and served on a chessboard.

Beijinhos have a very candy-like appearance and this is perhaps the reason why they are often prepared and served on birthday parties. In addition to the placement in small paper cups, another feature that makes them very similar to some candy sweet it is probably the coating with granulated sugar, an alternative to grated coconut, which makes them pretty and inviting morsels.


Take a non-stick pan and pour the condensed milk and the two tablespoons of margarine and put it on the fire over medium heat.

Start mixing with a silicone spatula and, without interrupting, when the margarine is completely dissolved, pour the buffed coconut.

From now on, keep stirring for about 10 minutes, making sure the mixture doesn't stick to the bottom of the pot. At this point, pour the beijinhos mixture on a plate and cover it with cling film, letting it cool.

If you are short on time, place the refrigerator on the plate to speed up cooling. Otherwise, it will take about an hour and a half for the beijinhos dough to cool to room temperature.

After the necessary time, grease your hands with a little margarine and start forming balls weighing about 20 grams, you can help yourself with a scale if you want.

Pour the rasped coconut into a plate and pass the beijinhos inside, covering the entire surface.

The beijinhos are ready! Have you seen how simple it is to prepare them? As I have already mentioned, the traditional decoration involves the insertion of a clove on top.

Beijinho de coco recipe: conservation

Yours beijinhos are ready to be enjoyed and offered to your friends!

They can be safely stored in the refrigerator for a couple of days, but they are so greedy that I don't think they would last longer!

Did you like this recipe? Then don't forget to share it with your friends on social networks!


HOW TO DO Beijinho

200 ml of condensed milk

2 tablespoons of coconut flour

Pour the condensed milk, coconut flour and butter into a non-stick pan

Stir with a wooden spoon until you get a smooth and homogeneous cream and cook for about 10 minutes

When the mixture begins to detach from the relatives of the saucepan it means that it will be ready, so remove from the heat and put it in a greased bowl

Start working it with your hands and cut into small balls

Roll the balls first in the grated coconut and then in the granulated sugar. Here your beijinos are ready to be served and eaten!


Arrange the beans in a bowl, cover them with cold water and leave them in a bain-marie for about 24 hours. Then drain the beans, removing the skins that have come to the surface, then blend the beans until a thick cream is obtained.

Chop the onion and coriander and add them to the bean cream, adjusting salt to taste and mixing everything to mix well.

Heat 2 glasses of palm or olive oil in a skillet over medium heat as soon as the oil is hot dip the bean cream with a spoon making it fall back into the hot oil.

Fry the acarajé making them become crunchy on one side, and then turn them on the other side

Remove the acarajé from the heat and place them on a sheet of absorbent paper to absorb the excess grease.

Serve the acarajé hot or lukewarm, and if you like with spicy sauces.

  

BRAZIL ON THE TABLE & # 8230 CHURRASCO

Churrasco is an exquisite second course of meat typical of Brazil and in general of other Latin American countries. On my trip to Rio I tasted it in one characteristic Churrasqueria, where the waiters arrived with the kebabs at the table, slicing the meat on the customer's plate. A is used variety of meats: Pork, sausage and chicken, cooked on large metal or wooden grills and can be served with a traditional sauce made from parsley, garlic, peppers and olive oil.
The particular flavor mixed between the classic grilled meat and a light smoked flavor is given by particularly high cooking, at least 50 cm. from the embers. The churrasco originates in the first colonizers of southern Brazil who, in the long journeys to follow the herds, cut large pieces of beef, then tying them behind their horse in this way they would be salted with the sweat of the animal while cooking. it took place on an improvised brazier, stabbing pieces of meat on a green wood so that it did not burn and planted in the center of the embers.
Today's preparation varies according to taste and local customs, it can be simply seasoned with coarse salt or refined up to more elaborate procedures. By far, the preferred meat is beef, but pork and sheep are also very popular.

70 minutes - 4 people - 350 calories approx. p / p


The wooden spoon


How beautiful and I think too. WHAT GOOD these sweets. You are very good dear Pati !!
A warm hug, Debora.

the sweet part of Brazil is excellent. they are truly inviting and I can only imagine the goodness. they are not difficult to do, it seems to me, maybe in a moment of calm I will try them, good Pat!
Hi Reby

here, being in one of "those" moments I think I would really be able to finish a whole bucket!
I like your posts .. it's like taking a mini trip to Brazil every time!
bai and have a nice day!
Ju

@ Rebecca: they are really easy to do, even my husband can do them!

@ Juls: Dear, you understand the essence of my blog. In addition to proposing recipes, I always want to show everyone a little of that Brazil that you don't see on TV. Kisses!

These sweets are beautiful. I immediately copy the recipe.

How good these cakes are. and the explanation is interesting! good good, lots of kisses.

Pat these sweets are delicacies !! I love the coconut ones .. is there one left for me?

Did you learn English well? If you want to practice it I'm here for you !!
bye bye for now

first spin on your blog what good recipes !! I will follow you often hello patricia.

but look how good they are, as well as beautiful.

@ Micaela: Yes you have to do them, they are very fertile!

@ Gianchef: thank you and welcome!

@ Mirtilla: they are so beautiful that they decorate the party tables by themselves! Kisses!

Yummy! yes, luckily for me I know them and I had the opportunity to taste them! These sweets are divine, if you start eating them you never stop !!
Bye!

I just noticed them. They must be exquisite.
they can be kept in the fridge when hot, can you confirm?
I've seen them decorated with smarties. a brilliant idea for children.
I will try to make them.
thanks and bye.

may I ask you, please, how much do the two cans of condensed milk weigh?

hi Pati. I am writing to you again because I wanted to thank you for the brigadeiros. I made them for my 11 year old puppy's birthday. They were devoured in a nanosecond, which I didn't have time to photograph them.
I only presented them with chocolate and coconut. thanks a lot.
Hello.

I like your country, Brazil and its cuisine. although very varied. like all of Brazil!
I love to cook and sometimes I have questions about some Brazilian recipes that I hope you can now find an answer! I met you, through the cooking forum I frequent
(www.coquinaria.it). a coquinaria had prepared your brigadeiro. the name immediately made me remember Brazil and so on. I got here, through the link she had put on your blog!
Reading the recipes, however, I found myself in front of the brigadeiro al cajù, the cajuzinho, of which you have rightly posted the photo. don't mind, we just met.
But the translation of peanut is not right for us Italians. for us peanuts are American peanuts, while the seed of cajù is called cashew by us and we know it exclusively in the salty and toasted form, to be consumed together with all the other pretzels, including peanuts, as an aperitif snack.
I did not want to be a teacher but only to let people know the exact origin of the cashews that I adore and that with enormous surprise I discovered that they came from a kind of small pepper.
I hope you will accept this intervention with the simplicity that led me to do it!
See you soon and congratulations!

I like your country, Brazil and its cuisine. although very varied. like all of Brazil!
I love to cook and sometimes I have questions about some Brazilian recipes that I hope you can now find an answer! I met you, through the cooking forum that I frequent. a coquinaria had prepared your brigadeiro. the name immediately made me remember Brazil and so on. I got here, through the link she had put on your blog!
Reading the recipes, however, I found myself in front of the brigadeiro al cajù, the cajuzinho, of which you have rightly posted the photo. don't mind, we just met.
But the translation of peanut is not right for us Italians. for us peanuts are American peanuts, while the seed of cajù is called cashew by us and we know it exclusively in the salty and toasted form, to be consumed together with all the other pretzels, including peanuts, as an aperitif snack.
I did not want to be a teacher but only to let people know the exact origin of the cashews that I adore and that with enormous surprise I discovered that they came from a kind of small pepper.
I hope you will accept this intervention with the simplicity that led me to do it!
See you soon and congratulations!

Hello ziacrostatina,
Thanks so much for your comment. I understand your explanation, thank you, but I know that peanuts are peanuts. In fact, the dessert has only the name of & quotcaju & quot, but it is made with peanuts. It has this name due to its shape, which as you can see is like caju.
I hope to read you again,
Pati

Today I discovered these sweets because it was the birthday of a colleague of mine who comes from Brazil. and looking for the recipe on the internet I came across your blog. it's beautiful :) Ali


Beijinho - Recipes

Muitos parabéns ao Michele :) Os meus filhos são fãs destes docinhos maravilhosos! Deste-me uma ideia fantástica! Aqui em Portugal não é dia das crianças, mas nós festajamos quem nós amamos always que queremos, sem esperar datas pré-definidas.

It agrada aos grandes and pequenos.

Muito legal! beijos, tudo de bom, chica

Muitos parabéns ao Michele, que seja um dia muito feliz para vocês! Adorei estes beijinhos, ficaram com um aspecto maravilhoso!

Ola Léia,
Parabéns ao Michele, votos de dias muito alegres, felicidades.
Impossível não gostar são delicately tentadores.
Beijos,
Vânia

Meus parabéns ao Michele. Que Deus or abençoe com muitas alegrias ao seu lado.

And I have certainty that Michele também adorou os seus doces beijinhos.

Léia, shortly go to Londres. você go if encantar.

Querida, tenha um excelente final de semana, com muita alegrias.

Querida Léia first, adorei seus muffins de tomatinhos do post anterior, depois que vai não get colocar as visits em dia. Aos pouquinhos chego lá. I love beijinhos de coco, são clássicos que fazem a alegria das crianças and adultos. Ficaram lindinhos os seus com os confeitos coloridos. Parabéns ao Michele, que Deus o abençoe, o proteja, and que ele tenha muitas alegrias ao seu lado e da família. Beijinhos. Bom final de semana

Muitos parabéns ao seu querido Michele.
Que post cheio de carinho e apaixonado, que lindo :)
And seus beijinhos, que fofos, I adore docinho com coco.
Um beijinho.

Oh how cute! Mas, Michelle merece, is um marido muito amado and pessoa muito querida.
Envie-lhe nosso abraço e o desejo de que seja always muito feliz and canned a pessoa bacana que ele é.
Os beijinhos doces devem ter agradado muito, mas I send daqui meus beijinhos cariocas também.
Smacks!

mtos parabens ao teu marido que este dia se repita por mtos e mtos anos mtas felicidades mtos anos de vida bem estes beijinhos eles estao 5 * bjs bfs

Parabéns ao Michele, que vocês tenham um dia muito especial, repleto de muitos beijinhos deliciosos !!


In a saucepan, mix the condensed milk, cocoa and butter.

In a saucepan, mix the condensed milk, 2 tablespoons of coconut flour and the butter.

Cook, stirring with a wooden spoon until the mixture begins to detach from the sides of the pot. Turn off the stove, put the mixture in a bowl and let it cool.

Once the mixture has cooled, form balls.

Pass the cocoa balls in the chocolate sprinkles, and the coconut balls in the coconut flour.

I hope the recipe you enjoyed it. Try making them because they are truly delicious.

For many other recipes Subscribe to our YouTube channel. Click: Having fun in the kitchen

To stay up to date follow us on Facebook.

Show Comments Hide Comments


10 Beijinho Light recipes

Kiss, like brigadeiro, is a traditional recipe prepared in Brazil that has few ingredients, is easy to prepare and is a delight. However, like all delicious desserts, it is caloric.

The most popular recipe comes with condensed milk, grated coconut and butter. However, below we have separated some recipes of low calorie light basins, most of which do not contain condensed milk, only milk powder, as well as sugar and sweetened sweetener.

Some recipes can integrate fruit pieces or essence to give more flavor or be made with fruit batter and whey protein. Check out our light kissing options and prepare your favorites at home. Don't overdo the consumption! Enjoy your meal!

1. Light kiss recipe without condensed milk

ingrediants:

  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut.

Method of preparation:

Beat the milk powder, the sweetener and the margarine light with half a cup of hot water in the blender for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat on medium, stirring constantly until it starts to drop from the bottom of the pan. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

2. Recipe for a light kiss with lemon

ingrediants:

  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut
  • the zest of 1 lemon.

Method of preparation:

Beat the milk powder, the sweetener and the margarine light with half a cup of hot water in the blender for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat on medium, stirring constantly until it starts to drop from the bottom of the pan. Add the lemon zest. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

3. Recipe for a light kiss with orange

ingrediants:

  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut
  • the zest of 1 orange.

Method of preparation:

Beat the milk powder, the sweetener and the margarine light with half a cup of hot water in the blender for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat on medium, stirring constantly until it starts to drop from the bottom of the pan. Add the orange zest. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

4. Light kiss with passion fruit recipe

ingrediants:

  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut
  • pulp of 1 passion fruit.

Method of preparation:

Whisk the powdered milk, sweetener, passion fruit pulp and light margarine in a blender with half a cup of hot water for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat medium, stirring constantly until it starts to drop from the bottom of the pan. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

5. Recipe for a light kiss with light condensed milk

ingrediants:

  • 2 cups condensed milk light milk
  • 1/2 tablespoon of light margarine
  • 1/2 cup of skim milk
  • 50 g unsweetened dry grated coconut
  • 1 tablespoon of coconut milk
  • clove to decorate
  • grated coconut to decorate.

Method of preparation:

Add all the ingredients to a pan and bring to low heat, stirring constantly. When the dough starts peeling off the bottom of the pan. Turn off and let cool. Using a spoon, shape the balls with wet hands. Pass the grated coconut, fry a clove and serve.

6. Light Bean recipe with corn starch

ingrediants:

  • 1 chopped pineapple without crumb
  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut
  • 1 tablespoon of dessert cornstarch.

Method of preparation:

Beat the milk powder, cornstarch, sweetener and margarine lightly with half a cup of hot water for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat on medium, stirring constantly until it starts to drop from the bottom of the pan. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

7. Recipe for a light kiss with pineapple

ingrediants:

  • 1 chopped pineapple without crumb
  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut.

Method of preparation:

Beat the pineapple, milk powder, sweetener and light margarine in the blender with half a cup of hot water for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat on medium, stirring constantly until it starts to drop from the bottom of the pan. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

8. Recipe for a light kiss with plum

ingrediants:

  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut
  • plums.

Method of preparation:

Beat the milk powder, the sweetener and the margarine light with half a cup of hot water in the blender for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat medium, stirring constantly until it starts to fall from the bottom of the pan. Wait cool, make balls with wet hands wrapped in plum, plus grated coconut. Serve later. Each kiss has 31 calories.

9. Light whey and light banana recipe

ingrediants:

  • 1 medium banana
  • 1/2 scoop of banana whey protein
  • 1 tablespoon of oat bran
  • 3 tablespoons of sugar-free grated whole coconut.

Method of preparation:

Knead the banana in a dish and melt in the microwave for about 1 minute. Beat banana with oat bran and whey protein. Then add the grated coconut and return it to the microphone for 30 seconds. Refrigerate for at least 1 hour and then roll the balls and place them in the grated coconut. Serve.

10. A light kiss with a strawberry recipe

ingrediants:

  • 1 cup of powdered milk
  • 1 tablespoon of light margarine
  • ½ cup of skimmed milk
  • 1 cup chopped strawberries
  • 3 tablespoons of culinary sweetener
  • 50 g unsweetened dry grated coconut
  • 2 tablespoons unsweetened dry grated coconut (for garnish)
  • 30 cloves of India.

Method of preparation:

Beat the milk powder, strawberries, sweetener and light margarine in a blender with half a cup of hot water for 5 minutes. Add this mixture to a skillet with the skim milk and coconut and keep the heat medium, stirring constantly until it starts to drop from the bottom of the pan. Wait fresh, make the balls with wet hands, pass the grated coconut and garnish with a clove. Serve later. Each kiss has 31 calories.

Having friends is too good, isn't it? Having someone to talk to on the hardest days, vent frustrations and disappointments, tell the news of everyday life, have fun and even who is a gym buddy, leave the most fun workout days and encourage when you are not very willing to train. But ol

High in fat and high in calories - up to 150 calories in a 50g serving - crepitus is not a food we usually see making a splash in the diets of those looking to lose weight. But it seems that this situation may change after scientists have created a lighter version of the product, with 47% less fat and less salt in its composition.


Brigadeiro, Beijinho, Cajuzinho & # 8211 Brazilian Recipes

When you think of Carnival, one of the first places that comes to mind, besides those in Italy, is Brazil! So here are three Brazilian sweets that are usually prepared during holidays and on occasions such as Carnival.

They are very easy to make, excellent for children but also for adults, you don't have time to prepare them when they are already finished! Yes, because one leads to the other and you can indulge yourself with creativity both in the decoration and in the filling. According to the original recipe, however, the Brigadeiro (Brigadier) is cocoa, the Beijinho (basin) with coconut and the Cajuzinho (small kaju) with peanuts or cashews. They appear as pastries but the same recipe can be used to create fillings, toppings for cakes and spoon desserts.

Ingrediants:

sprinkles, grated chocolate, cocoa etc.

Brigadeiro

Put the condensed milk, butter and cocoa in a saucepan and cook over low heat, stirring with a wooden spoon to prevent the mixture from sticking. As soon as the mixture begins to detach from the sides of the saucepan, transfer it to a bowl and let it cool. With greased hands, form balls of about 3 cm in diameter and roll them into sprinkles. Place them in the cups and serve!

Beijinho

instead of cocoa add 2 tablespoons of coconut flour and decorate with grated coconut and a clove.

Cajuzinho

instead of cocoa, add 80 g of chopped peanuts, give the cashews the elongated shape and insert half a peanut on one tip.

Enjoy your meal! Bom apetite!

* If you want to make condensed milk at home: put 200 ml of milk, 25 gr of butter, 170 gr of icing sugar and vanilla in a saucepan, stirring, bring to a boil and cook for another ten minutes over low heat. Let it cool down.