This classic treat is already delicious on its own, right? Now, imagine it stuffed—you’ll have to act fast because these will disappear in seconds! Today’s recipe is the ultimate Apricot-Stuffed Coconut Bonbon (Beijinho).
Ingredients for Apricot-Stuffed Beijinho:
- 1 can (14 oz) sweetened condensed milk;
- 1 tablespoon unsalted butter;
- Shredded coconut (a generous amount for the dough and coating);
- 10 dried apricots, halved.
How to Prepare Apricot-Stuffed Beijinho:
- In a saucepan, combine the sweetened condensed milk and the butter;
- Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan;
- Remove from the heat, add two dessert spoons of shredded coconut, and stir well;
- Transfer the dough to a butter-greased dish and let it cool completely;
- Once cooled, it’s time to assemble the bonbons;
- Take a small portion of the dough and flatten it in the palm of your hand;
- Place half an apricot in the center, fold the edges over it, and roll it into a smooth ball;
- Roll the ball in shredded coconut to coat. If you like, finish by pressing a single whole clove into the top.
Tips & Variations:
Feel free to experiment with different fillings like prunes, raisins, fresh strawberries, grapes, dulce de leche, or brigadeiro (chocolate fudge). For the exterior, instead of shredded coconut, you can use powdered sugar or sprinkles. Let your imagination run wild!
Did You Know?
Beijinho (literally “little kiss”), also known as Branquinho in some regions of Brazil, is a quintessential Brazilian birthday party sweet. Its origins are linked to early experiments with sweetened condensed milk and curdled goat milk, which added a slight tartness to balance the sweetness.
Nowadays, it is as popular as the famous brigadeiro, but features coconut instead of cocoa powder. Some regional variations include egg yolks in the mixture, or even orange juice and lemon zest for brightness. Traditionally, it is topped with a single clove.
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