This condensed milk-free beijinho surprises with the genuine and natural flavor of coconut, offering a unique experience that highlights the full intensity of this fruit.
Using natural shredded coconut and coconut milk powder, it is possible to make a soft-textured beijinho that delivers an explosion of flavor in every bite — all without a drop of cow’s milk, dairy derivatives, sugar, or cooking.
Ideal for everyday life, for parties, or for anyone with dietary restrictions (such as casein allergy or lactose intolerance), this recipe proves that it is possible to enjoy a delicious, clean, and straightforward sweet, with a natural creaminess that wins over even those accustomed to the classic version.
Condensed Milk-Free Beijinho, Dairy-Free and Sugar-Free
Ingredients
Instructions
- In a container, add 30 grams of water at room temperature and 30 grams of coconut oil at room temperature.
- Add 125 grams of natural shredded coconut and mix these initial ingredients.
- Add the coconut milk powder gradually (ideally in three steps), stirring and incorporating well after each addition. The dough will look dry at first, but do not add more water or oil; keep stirring until completely uniform.
- It might seem unnecessary to use it all, but I advise using the entirety of the 300 grams of coconut milk powder to ensure the proper consistency and firmness of the sweet.
- Refrigerate the beijinho dough for 2 to 3 hours so that it reaches the ideal shaping consistency.
- Remove from the refrigerator, shape into small balls of the desired size, and coat in coconut milk powder, removing any excess.
Place in paper candy cups and decorate with a clove, if preferred.
Watch the video to see the step-by-step recipe for Condensed Milk-Free Beijinho. English dubbing available; to activate, click the Settings icon and select 'Audio track'.
Note
1 - Initial texture: When adding the coconut milk powder and mixing, the dough will initially look dry and give the impression that it won't work out. This is normal; keep stirring so the ingredients incorporate perfectly without adding more water or coconut oil.
2 - Choosing the coconut milk powder: Carefully check the ingredient label to ensure it is not sweetened and does not contain casein (milk protein), ensuring the recipe remains entirely dairy-free. As a reference, the author uses a product composed of coconut milk, inulin, and acacia gum.
3 - Quantity of ingredients: Use the full recommended volume of coconut milk powder (300g) as indicated to guarantee the ideal consistency and firmness of the sweet.
4 - Refrigeration time: After mixing the ingredients, the dough must obligatorily go to the refrigerator for about 2 to 3 hours (the practical test used 2 and a half hours) to reach the correct molding point.
5 - Storage and Parties: Keep the beijinhos in the refrigerator and take them out only at the time of serving. For party tables, keep them refrigerated for as long as possible before exposing them.
6 - Natural sweetening: The recipe dispenses with added sugar because the coconut milk powder itself already contains the natural sugar of the coconut, ensuring the perfect flavor balance without needing sweeteners.
