Thursday, August 4, 2016

The Rio Olympics: Epic Fail or Sweet Treat?

It's no secret that the 2016 Summer Olympics in Rio de Janeiro is a trainwreck! With exposed wires, gas leaks, and a deliberately set fire in the Olympic village (used to rob athletes of their team shirts and laptops), it seems to be running as expected! If that's not enough, besides the collapse of the sailing venue's main boat ramp and water contaminated with raw human sewage "teeming with dangerous viruses and bacteria," I can't wait to see how the swimmers will perform without putting their heads under water! Ridiculous! There is no way I will miss the opening ceremony for fear of missing the next cluster that is Rio! 

If you are eager to watch the opening ceremony tomorrow like me, why not serve "Beijinho de Coco" ("Coconut Little Kiss"). Beijinho is a type of "brigadeiro" (Portuguese for Brigadier). Supposedly, the brigadeiro was invented after World War II when milk and sugar was difficult to obtain. So crafty Brazilians combined sweetened condensed milk with butter, cocoa powder, and chocolate sprinkles to create the national truffle of Brazil that is present at most celebrations, especially birthday parties. While I'm sure the chocolate version is delicious, I like the coconut version which can be rolled in caster sugar or grated coconut and then topped with a whole clove (don't forget to remove the clove before eating!). Just beware that these suckers are extremely sweet, so don't go crazy and make too many! Um mundo novo!

Beijinho de Coco ("Coconut Little Kiss")

Makes approximately 20-25, depending on size


1, 14 ounce can sweetened condensed milk
1 tablespoon butter, plus more for plate
1/4 cup sweetened flaked coconut for decorating
Whole cloves for decorating


Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. 

Remove from the heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl or on a deep plate.

Chill in the refrigerator until cold, about 2 hours.

With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes.

Stick a clove into each beijinho as decoration.

Recipe from Allrecipes Magazine.

1 comment: