Learn to make four practical and delicious sweets: Crispy Coconut Bonbons in the Air Fryer, No-Bake Casadinho, Chocolate Fudge, and Prestígio (Coconut Cream) in small cups.
Recipe Video
Ingredients
- 1cup de Shredded coconut (husk removed)
- 1/2cup de Granulated sugar
- Water
- 1cup de Milk powder (for the light portion)
- 1/2can de Sweetened condensed milk (for the light portion)
- 1cup de Milk powder (for the dark portion)
- 2tablespoons de Chocolate drink mix or cocoa powder (50% cocoa)
- 1/2can de Sweetened condensed milk (for the dark portion)
- Granulated sugar (for rolling Casadinho) opcional
- 200g de Hazelnut spread
- 250g de Semisweet chocolate, chopped
- 1cup de Salted, skinned, roasted peanuts
- 1can de Sweetened condensed milk
- 1package de Shredded coconut
- 1box de Heavy cream (Filling)
- 200g de Chocolate (for ganache)
- 1box de Heavy cream (for ganache)
- Shredded coconut (for garnish) opcional
Instructions
How to make the Air Fryer Coconut Bonbons: Lightly moisten the shredded coconut with a little water.
Dica: If desired, remove the thin, brown skin from the coconut before using.
Coat the moistened coconut in granulated sugar.
Arrange the coated coconut in the preheated air fryer at 400°F (200°C) and cook, stirring every 5 minutes, until completely golden brown (about 15 to 20 minutes total).
Dica: Stirring periodically ensures even browning.
How to make Casadinho (Light Portion): In a bowl, mix the milk powder and sweetened condensed milk (added in a thin stream), mixing with a spoon, then finishing with your hands until you achieve a soft dough.
Dica: The dough should be soft. Work quickly, as it dries out fast.
Shape the light dough into small balls and set aside covered with plastic wrap.
How to make Casadinho (Dark Portion): In another bowl, combine the milk powder, chocolate drink mix/cocoa powder, and sweetened condensed milk (added in a thin stream), mixing with a spoon and then with your hands until a uniform dough forms.
Dica: Keep the dark dough covered with plastic wrap as well to prevent it from drying out.
Shape the dark dough into balls, matching the size of the light dough balls.
Join one light ball and one dark ball, press them together, and roll the combination in granulated sugar to finish the Casadinho bonbon.
How to make the Fudge: Melt the hazelnut spread and the chopped semisweet chocolate in the microwave, stirring every 30 seconds until a smooth mixture is obtained.
Dica: If preferred, use a double boiler to melt the chocolate.
Incorporate the roasted peanuts into the melted chocolate mixture and pour the contents into a loaf pan lined with parchment paper.
Dica: Cover with another strip of parchment paper on top before chilling.
Refrigerate for approximately 3 hours, or until the fudge is firm. Then, unmold and cut into cubes.
Dica: The finished fudge remains stable outside the refrigerator.
How to make Prestígio Cups: Mix the sweetened condensed milk with the package of shredded coconut (filling).
Distribute the coconut and sweetened condensed milk mixture into small dessert cups or glasses, adding one box of heavy cream over the filling layer.
Dica: Use a pastry bag or a small scoop to facilitate distribution.
Prepare the ganache: Melt the 200g of chocolate and mix it with one box of heavy cream, stirring every 30 seconds in the microwave or over a double boiler.
Pour the ganache over the coconut layer and finish by sprinkling shredded coconut for garnish.
Refrigerate for about 3 hours or until ready to serve.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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