Amazonian Bliss: Paleo Brigadeiro de Coco

Allergens

Coconut

Ingredients

• 1 cup unsweetened shredded coconut
• 1 can (14 oz) full
• fat coconut milk
• 2 tbsp raw cacao powder
• 3 tbsp coconut oil
• 3 tbsp maple syrup
• A pinch of sea salt
• 1 tsp vanilla extract
• Optional: Toasted coconut flakes for garnish

Instructions

1. In a saucepan over medium heat, combine the shredded coconut and coconut milk. Stir occasionally until the mixture thickens into a paste, about 20 minutes.
2. Remove from heat and stir in cacao powder, maple syrup, coconut oil, salt, and vanilla extract. Mix well to ensure all ingredients are fully incorporated.
3. Chill the mixture in the refrigerator for at least an hour or until firm enough to handle.
4. Use a small cookie scoop or your hands to form into round truffles. Roll between palms to create smooth spheres.
5. If desired, roll the formed brigadeiros in toasted coconut flakes to give them an additional layer of texture and flavor.
6. Serve chilled, allowing each bite to melt in your mouth like a cinematic moment of pure delight.

Chef’s Insight

The subtle sweetness of this dessert comes from the natural sugars present in the coconut, making it a perfect choice for those looking for a refined-sugar-free option.

Notes

The key to a perfect Brigadeiro de Coco is ensuring that the coconut mixture has thickened enough before adding the other ingredients. The truffles should be firm but still slightly soft when rolled between your palms.