Coconut and Pistachio Truffles
Quick Recipes Simple Recipes Desserts Recipes for Kids South American
To celebrate the arrival of spring, I'm giving each of you a little kiss (beijinho) and wishing you a spring full of fulfillment and joy!
Normally beijinhos are made only with condensed milk and shredded coconut, but the idea of enriching them with pistachios and a little cinnamon came from my friend Olga.
Ingredients
170g condensed milk
70g shredded coconut
30g ground pistachios (unsalted and toasted)
1/4 teaspoon cinnamon
1 tablespoon butter
Yield: 8 pieces
How to prepare coconut and pistachio truffles
- Put all the ingredients in a small pot and place over medium heat, stirring continuously. At first the mixture will become soft as the butter melts, but then you'll feel it start to thicken.
- Stir non-stop until the mixture pulls away from the pot and gathers around the spoon. This takes about 5 minutes.
- Let the mixture cool down, then form balls with your hands rubbed with a little oil. Roll the balls through shredded coconut, cocoa, powdered sugar, pistachios, or whatever else you like. I rolled mine through pistachios mixed with a little shredded coconut.
Traditionally, beijinhos are rolled in shredded coconut, placed in candy paper cups, and then a clove is stuck into each one.
Cooking all ingredients together
Stirring until mixture gathers around the spoon
