Comments on: coconut milk fudge

By: Megumi

Megumi — Thu, 22 Dec 2011 19:27:29 +0000

Hi ! As a brazilian I can say that brigadeiro is one of the ten of brazilian food. I come from a japanese family, however, brigadeiro is my passion ! You should try on with wasabi, it´s just the basic white brigadeiro recipe with wasabi (TO TASTE, usually 1/4 tea spoon is enought). I hope you try many other food of brazilian amazing gastronomy!!!!

By: Dana

Dana — Tue, 20 Dec 2011 22:52:15 +0000

This took me 45 mins on the stove. I thought it still had too strong of a sweetened condensed milk flavor, so I added cocoa. Then sea salt. Then toasted unsweetened coconut. Hmmm. Espresso powder. BINGO!!!!

By: Sarah

Sarah — Sat, 10 Dec 2011 23:18:17 +0000

I tried to make these and I was whisking for an hour before I just gave up. The mixture got thicker but it never got as thick as it needed to be. I tried chilling it anyway for a few hours, but it just didn’t work. I did everything the recipe said except for using a heavy bottomed pan because I don’t have one. Is that why it messed up? What did I do wrong? :(

By: Brian McKenzie

Brian McKenzie — Thu, 13 Oct 2011 05:13:20 +0000

A close friend of mine has a grandmother who used to make these and every once in a while when I was over his house when I was younger I’d eat with them and I remember thinking that they were absolutely delicious. Nice website by the way!

By: WeLoveChicken

WeLoveChicken — Thu, 01 Sep 2011 10:27:49 +0000

These “docinhos” are a must in every children party in Brazil. I know only the traditional Brigadeiros (made with condensed milk, sweetened cocoa powder, and butter) but these with coconut sound very delicious (I love cocunut).

By: Amber

Amber — Thu, 23 Jun 2011 14:29:12 +0000

I made this last night, it did take about 25 minutes for it to pull together, I had trouble getting it out of my whisk so some of the fudge was lost to my sink. ( note: SOAK YOUR PAN AND UTENSILS IMMEDIATELY) After it cooled it was the stickiest and hard caramel consistency- very difficult to work with… it bent my teaspoon to pull it out. I also lost a couple balls to the floor because they are quite slippery once you get them rolled. I used toasted sweetened coconut flakes for1/2 and cocoa with cinnamon for the rest to roll them in. They are good- tastes like caramel, I preferred the toasted coconut with the crunch to add texture to these. Now what can I do with the rest of that coconut milk??

By: Nicole Smith

Nicole Smith — Thu, 02 Jun 2011 11:49:53 +0000

We’ve been doing this when I was young and still stay at my mom’s place. It made me miss my mom. It surely is a delightful treat.

By: Kim

Kim — Tue, 17 May 2011 04:12:33 +0000

I live in Kathmandu Nepal and I just made these with coconut cream (instead of milk) and coconut milk with 2/3C sugar instead of condensed milk (not available here). I also had to substitute honey for corn syrup (available, but expensive/imported). It looked a little grey during cooking, but turned white when cooled. Delicious, Thanks!

By: Cammie

Cammie — Wed, 27 Apr 2011 06:02:53 +0000

these are called brigadeiros! i love them, my mum makes them for every Brazilian gathering. A true Brazilian tradition.

By: Giulia

Giulia — Mon, 11 Apr 2011 14:25:05 +0000

I’ve been recently introduced to your website and have been having a great time trying things out. (The spicy squash lentil salad went down great at an American’s friend Thanksgiving ‘bring your own side dish’ meal) and I’ve got so many other recipes lined up to make. Thanks for all the wonderful work, and I, for one, will definitely be buying a cookbook when it does come out.