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Brigadeiros and Beijinhos with Tropical Fruits

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Brigadeiros and Beijinhos with Tropical Fruits

The perfect brigadeiros and beijinhos with tropical fruits recipe with a picture and simple step-by-step instructions.

Brigadeiros

  • 200 g Sweetened condensed milk
  • 2 tsp Cocoa powder
  • 1 tbsp Butter
  • 50 g Colorful sprinkles

Beijinhos

  • 200 g Sweetened condensed milk
  • 1 tbsp Butter
  • 50 g Coconut flakes

Fruit and dressing

  • 2 Pc. Star fruit
  • 2 Pc. Prickly pear
  • 2 Pc. Pitahaya
  • 2 Pc. Kiwano
  • 2 Pc. Baby pineapple
  • 1 packet Mint
  • 1 tsp Butter
  • 5 tbsp Cane sugar
  • 3 Glasses Pitu
  • Granulated sugar

Brigadeiros

  1. Heat the butter in a saucepan, add cocoa powder and condensed milk. Stir over medium heat until the mixture lifts from the bottom and the spoon leaves traces in the pot. Then spread on a buttered baking sheet and let cool for 10 minutes. Then shape balls and roll them in the crumble. Then set aside at room temperature.

Beijinhos

  1. Heat the butter in a saucepan, add the condensed milk and stir over medium heat until the mixture lifts off the bottom and leaves traces in the saucepan while stirring. Spread on a buttered baking sheet and let cool for 10 minutes. Then shape balls, roll them in the coconut flakes and set aside at room temperature.

Fruit and dressing

  1. Cut the fruit into slices about 1 centimeter thick and drape them. Heat the butter in a pan and caramelize the sugar. Pour in the cachaca and flambé. Then pour over the fruit and garnish with mint and granulated sugar.
Dinner
European
brigadeiros and beijinhos with tropical fruits

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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