Beijinho, translated from Portuguese, means "Little Kiss." These little coconut truffles have a hidden centre of fresh strawberry chunks! —Chiara Turilli
Test Kitchen Notes
WHO: Chiara Turilli is brand-new to the Food52 community! Welcome!
WHAT: Coconutty Brazilian truffles with chunks of strawberries hidden inside!
HOW: Make a simple truffle base from sweetened condensed milk, coconut, butter, and vanilla. Shape it into balls, tuck pieces of fresh strawberries inside, roll in coconut, and chill until ready to eat.
WHY WE LOVE IT: For lovers of coconut, folks with a sweet tooth, and those in need of a speedy dessert: You're just five ingredients and a little more than an hour away from a slew of very adorable, creamy-fudgy, coconut-coated truffles. —The Editors
In This Recipe
In a small pot, place the condensed milk, vanilla, butter, and 2 cups of the coconut. Mix until combined before putting it on the stove.
On a low heat, cook the coconut mixture for about 5 minutes - stirring constantly.
Take a teaspoon of mixture and roll it into a small ball, using both your palms.
Push a piece of chopped strawberry in the centre of the truffle and roll again until it is hidden for the delicious surprise later.
Lay the rest of the coconut on a flat surface and roll each truffle in the coconut. Gently place each truffle into a mini cupcake paper.
Place the bejinhos in the fridge for 1 hour to set. Make sure to allow them to come to room temperature before serving!