Malaysian Coconut Delight

Ingredients

In this Malaysian adaptation of Beijinho, we incorporate pandan leaves, a popular ingredient in Malaysian cuisine, to infuse a unique floral aroma. Additionally, we use desiccated coconut instead of traditional Brazilian toppings to enhance the coconut flavor. These modifications give the dish a distinct Malaysian twist while still maintaining the creamy and sweet essence of the original Beijinho. We alse have the original recipe for Beijinho, so you can check it out.

• 1 can (14 oz / 397g) condensed milk 1 can (14 oz / 397g) condensed milk
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (80g) grated coconut 1 cup (80g) grated coconut
• 2 pandan leaves, tied into a knot 2 pandan leaves, tied into a knot
• 1/4 teaspoon salt 1/4 teaspoon salt
• Desiccated coconut, for rolling Desiccated coconut, for rolling

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 6g
• Carbohydrates (total, sugars): 20g, 19g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the condensed milk, coconut milk, grated coconut, pandan leaves, and salt.
2. 2.
   Place the saucepan over medium heat and stir continuously until the mixture thickens and starts to pull away from the sides of the pan. This should take about 15-20 minutes.
3. 3.
   Remove the pandan leaves from the mixture and discard.
4. 4.
   Transfer the mixture to a bowl and let it cool to room temperature.
5. 5.
   Once cooled, shape the mixture into small bite-sized balls and roll them in desiccated coconut until fully coated.
6. 6.
   Place the coconut balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour, or until firm.
7. 7.
   Serve chilled and enjoy the creamy Malaysian Coconut Delight!

Treat your ingredients with care...

• Pandan leaves — Pandan leaves can be found in Asian grocery stores. If unavailable, you can substitute with a few drops of pandan essence for a similar flavor.

Tips & Tricks

• To enhance the coconut flavor, lightly toast the desiccated coconut before rolling the coconut balls.
• For an extra touch of sweetness, you can dust the finished coconut balls with powdered sugar.
• If you prefer a smoother texture, you can blend the grated coconut with the coconut milk before adding it to the mixture.
• Experiment with different toppings such as crushed peanuts or sesame seeds for added texture and flavor.
• Serve the Malaysian Coconut Delight in mini cupcake liners for an elegant presentation.

Serving advice

Serve the chilled Malaysian Coconut Delight as a delightful dessert at parties, potlucks, or as a sweet ending to a Malaysian-inspired meal. These bite-sized treats are perfect for sharing and are sure to impress your guests with their creamy coconut goodness.

Presentation advice

Arrange the coconut balls on a platter, garnished with fresh pandan leaves or edible flowers, to create an eye-catching display. The contrast between the white coconut balls and the vibrant green pandan leaves will make the dessert visually appealing and inviting.