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đ„„đ„„Festive coconut kissđ„„đ„„
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
50 servings
Danielle Barboza
@meucantinho_amarelo- Ingredients
- Recipe
- condensed milk2 can(s)
- Box of Sour Cream1 unit(s)
- Fresh grated coconut250 g
- Butter30 g
- White chocolate flakes confection250 g
- In a medium saucepan, combine condensed milk, 1/3 cup (30 g) of shredded coconut, butter and salt, and heavy cream.
- over low heat, cook the beijinho, stirring gently. about 5 minutes. The rolling point is reached at a temperature of 95°C. At this point, the beijinho dough is shiny, has body and will form a trail, but it will not come off the bottom of the pan. Turn off the heat.
- remove the beijinho from the pan and place it in a bowl, cover it with plastic wrap to prevent crystallization and keep it refrigerated for at least 2 hours.
- remove a portion of the beijinho mass, weigh it so that it has 15 grams. Then, shape the kiss with buttered hands. Repeat the operation until the kiss dough has finished.
- after modeling the beijinho, place it on the deep dish with the confectionery, move it so that the entire surface of the beijinho is covered. Repeat the operation until all the kisses are covered.
- Place in paper cups.
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