Cassava Flour Beijinho Coconut Truffles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Brazilian sweet coconut truffles made with cassava flour, condensed milk, and butter, rolled in sugar and topped with clove for a fragrant finish. This Brazilian-inspired recipe, ready in about 22 minutes, layers sweetened condensed milk, unsalted butter, cassava flour (manioc flour) 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 12, 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.

Prep: 10 min Cook: 12 min Serves 12 Brazilian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium nonstick saucepan, combine 1 can (14 oz) sweetened condensed milk, 2 tablespoons unsalted butter, 1/2 cup cassava flour, and 1 cup sweetened shredded coconut over medium-low heat.
  2. Step 2: Stir constantly with a wooden spoon for about 10-12 minutes until the mixture thickens, starts pulling away from the sides of the pan, and forms a fudgy dough.
  3. Step 3: Remove the mixture from heat and let it cool to room temperature, about 30 minutes.
  4. Step 4: Once cool, grease your hands lightly with butter and roll the dough into 1-inch balls. Roll each ball in extra shredded coconut until fully coated.
  5. Step 5: Press one whole clove gently into the top of each truffle for garnish and aroma. Chill the truffles for at least 1 hour before serving.

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