Cashew and Coconut Brigadeiros with Toasted Coconut

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Brazilian sweet truffles made with condensed milk and butter, infused with cashew nuts and coated in toasted shredded coconut. This Brazilian-inspired recipe, ready in about 27 minutes, layers sweetened condensed milk, unsalted butter, cashew nuts into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons unsalted butter
• 1/2 cup, finely chopped cashew nuts
• 1 cup, toasted shredded coconut
• a pinch salt

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Instructions

1. Step 1: In a medium nonstick saucepan, combine 14 ounces sweetened condensed milk, 2 tablespoons unsalted butter, and a pinch of salt. Cook over medium-low heat, stirring constantly with a wooden spoon for about 10-12 minutes until the mixture thickens and pulls away from the pan sides.
2. Step 2: Remove from heat and stir in 1/2 cup finely chopped cashew nuts; mix until evenly incorporated.
3. Step 3: Pour the mixture into a greased dish and let cool completely to room temperature, about 1 hour.
4. Step 4: Once cooled, grease your hands lightly with butter and roll the mixture into 1-inch balls.
5. Step 5: Roll each ball in 1 cup toasted shredded coconut until fully coated.
6. Step 6: Place brigadeiros in paper cups and refrigerate for at least 30 minutes before serving to set.