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Beijinho means little kiss, and these soft coconut truffles are the brigadeiro's white twin. They are rolled in shredded coconut and crowned with a single whole clove. This keto version uses unsweetened coconut and cream reduced with allulose.
Per serving: 214 calories · 1.7 g net carbs · 2 g protein · 22 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 cups heavy cream
- 1/2 cup allulose
- 2 tablespoons butter plus 1 tablespoon for your hands
- 2/3 cup unsweetened finely shredded coconut
- 1/3 cup unsweetened finely shredded coconut for rolling
- 24 whole cloves for decorating
Instructions
- Simmer the cream and allulose in a wide, heavy nonstick saucepan, stirring often, for 20 to 25 minutes, until reduced by about half and thick.
- Add 2 tablespoons of butter and the 2/3 cup of coconut and stir constantly over low heat for 8 to 10 minutes, until the mixture pulls away from the bottom of the pan.
- Spread in a buttered dish, cover and refrigerate for at least 2 hours, until firm.
- With lightly buttered hands, roll into 24 small balls. Roll each in the remaining coconut, press a clove into the top and set in small paper candy cups.
Notes
Nutrition
About This Dish
Beijinho is one of the essential docinhos, the bite-size sweets served at Brazilian birthday parties, along with brigadeiro. Like brigadeiro, it is built on sweetened condensed milk, which became a staple of Brazilian home baking in the 20th century. The whole clove on top is a traditional decoration that adds a gentle spicy scent. Coconut palms were brought to Brazil by the Portuguese, and coconut became central to the sweets of the Northeast. A popular variation, bicho de pé, is made the same way with strawberry flavoring and turns out pink.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 11: Desserts (Sugarloaf Mountain (Pão de Açúcar)). See all Brazilian recipes