Today I bring a super easy and festive recipe for you! Let’s make this 3-ingredient Coconut Fudge balls, coated in toasted coconut flakes. This recipe is easily customizable, ready in no time, and perfect for every celebration!
These Coconut Fudge balls are also known as Beijinho in Brazil (translation: little kiss). They are a very popular treat, mandatory at every birthday party. These coconut truffles are siblings to the famous Brigadeiro, its chocolate counterpart. And I am sure you’ve heard of Brigadeiros, haven’t you? Here is my Brigadeiro recipe.
How to make Brazilian Beijinhos? (Coconut Fudge)
You will only need 3 ingredients. You heard me. Only 3 ingredients!
- Condensed milk
- Shredded coconut
Place all ingredients in a small saucepan, and cook them over medium heat, until thick, fudgy, and delicious.
Make sure to stir the WHOLE time. And also make sure to stir at a fast pace, because the fudge will easily stick to the bottom of the pan and burn if you don’t do that.
It should take about 15 minutes total to cook this coconut fudge. Depending on the consistency you want to achieve, really. This is often used to fill cakes also, and when we make this coconut fudge to fill cakes, we tend to cook it a bit less than when we make it to roll it into balls.
How to know when to stop cooking condensed milk fudge?
Condensed milk fudge cooked on the stove takes about 15 minutes to be ready from start to finish. Like I said above, if you want to use it to fill a cake for example (like I do here on this Key Lime Pie Cake), you want to cook it for a little bit less time, probably around 12 minutes or so.
This will depend a lot on how hot the heat you’re using is. I recommend leaving the heat on medium low. But since every stove is different, it’s better if you know what the fudge is supposed to look like once ready.
So the fudge will be thick, glossy, if you tilt the pan, the whole thing will come off from the bottom of the pan. If you run a spatula on the bottom of the pan, it will take about 5 seconds for the ingredients to re-incorporate together.
Once that happens, transfer the fudge to a lightly buttered bowl (to be honest I don’t always butter my dish, but it does make a slight difference when trying to scoop all the fudge out).
Let the fudge cool down all the way.
If you want this fudge to remain at a pipeable, and spreadable consistency, don’t put it in the fridge, simply let it cool down to room temperature before using it to fill a cake or pipe inside of a cupcake, or a macaron (like I do here on my German Chocolate Macarons).
But if you want to roll it into balls, it’s better to let it chill in the fridge first, until completely cool. It will make it way easier to roll the fudge into balls. And it’s important that the fudge is cold, so the balls don’t start to spread out.
Use a spoon to scoop some fudge into your hands.
Then roll it into balls with lightly buttered hands.
Then immediately place the coconut fudge ball in a bowl with shredded coconut, to coat it completely.
Then place it into little paper cups, it helps them keep a nice round shape. And makes for a lovely, festive, and cute presentation.
When I said this recipe is easily customizable, I wasn’t even kidding! You could make this any and every flavor you can think of. I grew up in Brazil, and condensed milk fudge is a big thing down there, so I have a soft spot for it. And I have made many recipes in my blog using condensed milk fudge.
Here are some you might want to check out:
- Macadamia Coconut Cupcakes (with coconut fudge balls)
- German Chocolate Macarons (also with the coconut fudge)
- Key Lime Brigadeiros
- Key Lime Pie Cake (with key lime fudge as the filling for the cake)
- Chocolate Strawberry Cupcakes and Chocolate Strawberry Cake (with a white fudge as filling)
- Brigadeiro Macarons (with the traditional chocolate fudge)
- Brigadeiro Cupcakes
- Almond Cupcakes (with almond fudge)
Growing up the Coconut Fudge variation of the condensed milk fudge was always my favorite, and it still is to this day! It’s so creamy, I absolutely love coconut. In Brazil, this is actually often served with a little clove stuck right on top of the coconut fudge ball, makes it super cute, but I decided to leave the clove out.
This recipe will make a wonderful addition for your holiday treats, or for any birthday parties.
You can actually make this way ahead of time. It will store nicely in the fridge for up to 15 days, or for up to 2 months in the freezer. Make sure to package it really well so it doesn’t get freezer burnt.
I like to store in these containers:
I use these containers to store my macarons when I freeze them, and any other cookies or fudge. They are wonderful, and my treats never get freezer burnt.
Thank you so much for reading my blog! If you make this recipe, tag me on instagram! I love to see everything you create!
- 1 can condensed milk 14 oz.
- 1/2 cup unsweetened shredded coconut
- 1 tablespoon butter
- 1 cup coconut flakes*
- Mix all ingredients: condensed milk, 1/2 cup shredded coconut, and butter in a medium saucepan.
- Over medium heat, stir mixture without stopping, while you bring it to a boil.
- Once mixture comes to a boil, reduce heat to medium low.
- Keep stirring non stop while it cooks.
- Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan.
- You should cook it for about 15 minutes.
- To test if the fudge is ready, simply tilt the pan and if the mixture comes off from the bottom of the pan, you’re good to go. Mixture will look shiny and firm. If you run a spatula on the bottom of the pan, fudge will take about 5 seconds to come together again. You are looking for a very thick stage.
- Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
- Let it sit in the fridge for an hour or so until it’s cool.
- With buttered hands, scoop a small amount of fudge and roll between your palms to form a smooth ball. Coat the ball in shredded coconut or granulated sugar. Put in small baking cups (I used 1 inch ones)
- Do this until you’re done with all the fudge. You’ll obtain around 20 balls depending on how big you make them.
- Store the coconut fudge in the fridge for up to 15 days.
- You can also store it in the freezer for up to 2 months, make sure it’s well packaged. To thaw it, simply place it in the fridge a couple hours before serving.
*You can also roll the balls in sugar (such as crystal sugar), or sprinkles.
Toasted Coconut: Place about 1 cup of coconut on a frying pan over medium heat. Stir constantly as you heat up the coconut flakes and let them brown. Make sure to stir the whole time to toast them evenly. Once the coconut flakes start to get brown, remove them from the heat. Let them cool down before coating the fudge.