Traditional Brazilian desserts represent a blend of cultural influences from the culinary traditions of the Indigenous, African, and European groups. It is this diversity that gives Brazilian sweets textures and tastes that seem rather familiar, yet uniquely singular. Be it in their use of tropical fruits like passionfruit and guava, or their heavy reliance on coconut cream, condensed milk and caramel, Brazilian bakers have mastered the art of making unique desserts that are wholesome and reflective of the warmth and hospitality so well known in Brazilian culture.
Most traditional Brazilian desserts are made from no more than a few ingredients. Another hallmark is their usage of local ingredients like coconut, sugarcane, and cacao, that give these sweets their unique character.
From the velvety smoothness of the Brigadeiro sweet bites to the crispy perfection of Brazilian rain cakes known as Bolinhos de Chuva, every bite tells a story about Brazil's rich gastronomic heritage. If you’re looking for inspiration for your next party desserts, here are some unique desserts that you may want to give a try.
Brigadeiro sweets
Ingredients:
- 395 gm sweetened condensed milk
- 25 gm unsweetened cocoa powder
- 15 gm butter
- Sprinkles (for decoration)
Method:
- Combine the condensed milk, butter, and cocoa powder in a saucepan.
- Cook over medium heat, stirring constantly to prevent sticking.
- Continue stirring until the mixture thickens and begins to pull away from the sides of the pan.
- Remove from heat and let it cool to room temperature.
- Once cool, grease your hands with a bit of butter, then roll the mixture into small balls.
- Roll the balls in chocolate sprinkles to coat them completely.
- Place the finished brigadeiros in small paper cups and serve.
Pudim (Brazilian Flan)
Ingredients:
- 400 gm sweetened condensed milk
- 400 ml whole milk
- 3 large eggs
- 200 gm sugar (for caramel)
Method:
- Preheat your oven to 180°C (350°F).
- In a saucepan, melt the sugar over low heat until it turns golden brown to make caramel.
- Pour the caramel into the bottom of a bundt pan and set aside.
- In a blender, mix the condensed milk, whole milk, and eggs until smooth.
- Pour the mixture over the caramel in the pan.
- Place the pan in a larger baking dish filled with water for a water bath.
- Bake for about 50-60 minutes or until set.
- Let the pudim cool, then refrigerate for at least 4 hours before serving.
Cocada (Brazilian Coconut Candy)
Ingredients:
- 400 gm grated coconut
- 200 gm sugar
- 200 ml coconut milk
- 1 tsp vanilla extract
Method:
- In a large saucepan, combine grated coconut, sugar, coconut milk, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts pulling away from the sides of the pan.
- Once thickened, remove from heat and let it cool slightly.
- Spoon the mixture onto a parchment-lined baking sheet, shaping it into small mounds.
- Let the cocada cool completely to firm up before serving.
Bolinhos de Chuva (Brazilian Rain Cakes)
Ingredients:
- 250 gm all-purpose flour
- 50 gm sugar
- 2 large eggs
- 125 ml whole milk
- 1 tsp baking powder
- Pinch of salt
- Oil (for frying)
- Cinnamon sugar (for coating)
Method:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Then, add the eggs and milk, stirring until a smooth batter forms.
- Heat oil in a frying pan until hot, and drop spoonfuls of the batter into the oil and fry until golden brown on all sides.
- Once fried, remove from the oil and drain on paper towels.
- Roll the warm cakes in cinnamon sugar before serving.
Beijinho (Coconut Truffles)
Ingredients:
- 395 gm sweetened condensed milk
- 25 gm butter
- 100 gm desiccated coconut
- Cloves (for garnish)
- Extra desiccated coconut (for coating)
Method:
- In a saucepan, combine the condensed milk, butter, and desiccated coconut.
- Cook over medium heat, stirring constantly until the mixture thickens and starts to pull away from the pan’s sides.
- Remove from heat and let it cool down to room temperature.
- Once cool, grease your hands with a bit of butter and roll the mixture into small balls.
- Roll the balls in extra desiccated coconut to coat.
- Place a clove on top of each truffle for garnish before serving.