One of Brazil’s popular party treats, Beijinhos are creamy, coconut-y and easy to make! Little bites of coconut bliss that are sure to transport you to tropical paradise with each delectable nibble. Whether you’re planning a party, a special occasion, or just want to treat yourself to something delicious, this Beijinho recipe is sure to become a favorite in your Brazilian desserts collection!

Beijinhos are the coconut cousins of brigadeiros! If you love these fudgy sweets, make sure to also check out my Brigadeiro Cake, Brigadeiro Ice Cream, Naked Cake with Raspberry Brigadeiro, Pumpkin Brigadeiros and Champagne Brigadeiro.

Oh how I miss a good Brazilian birthday party! If you’ve ever been to one, chances are you were impressed at the collection of treats that were displayed by the cake. Brigadeiro, bicho de pé, cajuzinho, olho de sogra and beijinho are only some of the many docinhos de festa (party sweets) that get everyone excited about attending those parties!

So I decided it was time I took you on a sweet escapade, through the delightful realm of beijinhos, filled with creamy wonders, a sprinkle of nostalgia, and a dash of Brazilian charm! So, buckle up and get ready to indulge in this whimsical journey of flavor and fun. Let’s unlock the secrets of this beloved Brazilian treat and discover why beijinho is the sweet sensation that will make you pucker up for another mouthwatering bite!

What is Beijinho?

Beijinho is a popular Brazilian treat, loved by both children and adults. It is a delightful coconut brigadeiro made with just a few simple ingredients, such as sweetened condensed milk, butter, and coconut.

The name “beijinho” translates to “little kiss” in Portuguese, which captures perfectly its bite-sized charm.

The roots of this treat can be traced to Portugal, where it was known as “beijo de freira” (nun’s kiss) – because it was made in convents – and made with almonds and a sugar syrup. When the Portuguese colonized Brazil, they brought this treat (along with many other Portuguese recipes), which was eventually adapted to include a popular Brazilian ingredient: coconut. Its name was then changed to “beijo de coco”.

Fast forward to the 20th century, when sweetened condensed milk was invented, and the recipe was adapted once more. It was only then that cloves were added as a decorative element and the name “beijinho” became widely used.

In Brazil, beijinhos are often served at parties, celebrations, and other special occasions. Whether it’s at a birthday party, a wedding, or any festive event, the sweet indulgent flavor of beijinho brings most Brazilians – this one included – a sense of nostalgia, making it a beloved treat in our culture.

Ingredients

To make Beijinhos, you will need:

• Sweetened Condensed Milk – A key ingredient in beijinho and in lots of Brazilian desserts. It’s what gives these treats its creaminess and sweeteness. And since sweetened condensed milk is already sweet, I do not add any extra sugar to this beijinho recipe!
• Butter – Adding butter to beijinho makes it extra creamy and velvety.
• Coconut – You’ll need grated or shredded unsweetened coconut to make the beijinho mixture and also to decorate them. I have used the sweetened variety in a pinch, but I find that makes the beijinhos a bit too sweet to my taste!
• Whole Cloves – Most people believe cloves act only as a decorative element in beijinho, but that’s not entirely true. They also infuse the treats with a subtle hint of spiciness and warm aroma. That being said, if you’re not a fan of cloves, you can just leave them out.

How to Make Beijinho

The simplicity of this recipe is one of the reasons why beijinhos are so popular in Brazil! It requires minimal ingredients and preparation time, making it accessible for all home cooks and a great option for those who want to whip up a delicious treat without spending hours in the kitchen.

Recommended tools and equipment: Dutch Oven (or saucepan), rubber spatula, plastic wrap, thermometer.

Here’s how I make this Beijinho recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Cook the beijinho

• Combine the sweetened condensed milk, butter and coconut in a medium-sized saucepan or Dutch Oven.
• Cook, over medium-low heat, until thickened. You’ll know it’s ready when you run your spatula through the middle of the beijinho and it leaves a trail, taking a while for it to come back together. If you prefer the use a thermometer, the beijinho is ready at around 200º-210ºF (95º-99ºC).
• Transfer the beijinho to a buttered plate, then cover with plastic wrap. Make sure the plastic wrap touches all the surface of the beijinho, as that will prevent it from drying out.
• Let it cool completely to room temperature so you can shape and decorate the beijinhos.

Step 2: Assemble the beijinhos

• Once the beijinho has cooled to room temperature, take small portions of the mixture and roll them between your palms to form small balls, about the size of a cherry. Since the mixture is sticky, it helps if you grease your hands with a little butter.
• Roll the balls in grated coconut, making sure each ball gets thoroughly coated.
• It is traditional to insert a clove into the top of each beijinho, but you can skip that step if desired.
• These treats are traditionally served in brigadeiro cups. If you can’t find them, you can use mini cupcake cups (although they are a bit bigger than a standard beijinho) or just as-is.
• Important: If your guests are not familiar with beijinhos, remind them to remove the cloves before eating!