Brazilian Olho de Sogra Recipe
Olho de Sogra is a popular treat often served at birthday parties. It is part of the traditional Brazilian confectionery known as Brigadeiro. There are various types of Brigadeiro, and those made with coconut are called Beijinho, meaning "little kiss." The coconut filling used in Olho de Sogra can also be enjoyed on its own.
Ingredients
- Sweetened condensed milk - 14 oz.
- Egg yolk (room temperature) - 1
- Sweetened coconut flakes - 1 cup
- Butter (unsalted and softened) - 1 tbsp
- Pure vanilla extract - 1 tbsp
- Prunes (large) - 28
- Granulated sugar for rolling
Instructions
- In a bowl, thoroughly mix the condensed milk with the egg yolk.
- Stir in the coconut flakes then add the butter.
- Cook the mixture in a medium sized non-stick saucepan over medium heat, stirring constantly.
- When the mixture thickens and starts to lift off the bottom of the pan when scraped with a wood spoon (about 7 minutes), remove from the heat.
- Mix in the vanilla extract and spread the mixture onto a greased plate.
- Let cool to room temperature.
- Grease hands with butter and using a ½ tablespoon for measurement, roll each measure into a ball.
- Using the thumb and index finger, mold each ball into a slightly elongated shape that will fit into the prunes.
- Gently dredge each coconut kiss in the granulated sugar until totally covered. Set aside.
- Place the prunes on a cutting board and using a paring knife, open a slit into the center of the prune almost reaching the bottom but not all the way through.
- Nestle a coconut kiss into the cavity you have cut into each prune.
- Press gently to ensure a good contact seal between the edges of the prune and the coconut kiss.
- Place into paper bonbon cups.
Nutrition
Calories: 105kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 14mgSodium: 37mgFiber: 1gSugar: 15g
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