Coconut and Lime Brigadeiro 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.

A tropical twist on the traditional Brazilian brigadeiro, these creamy coconut and lime truffles are sweet, zesty, and coated in toasted coconut flakes. This Brazilian-inspired recipe, ready in about 25 minutes, layers sweetened condensed milk, unsweetened shredded coconut, unsalted butter 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 110 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: 15 min Serves 12 Brazilian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a dry skillet over medium heat, toast 1/2 cup shredded coconut for 3-4 minutes until golden and fragrant, stirring constantly to avoid burning. Remove and set aside.
  2. Step 2: In a medium nonstick saucepan, combine 1 can (14 oz) sweetened condensed milk, 2 tbsp unsalted butter, 1 tbsp fresh lime zest, 1 tbsp lime juice, and 1/4 tsp kosher salt. Cook over medium-low heat, stirring constantly with a wooden spoon.
  3. Step 3: Continue cooking for 10-12 minutes until the mixture thickens and starts to pull away from the sides of the pan, resembling a thick fudge consistency.
  4. Step 4: Pour the mixture onto a greased plate and let cool to room temperature, about 30 minutes.
  5. Step 5: Once cooled, grease your hands with butter and roll the mixture into 1-inch balls. Roll each ball in the toasted coconut flakes (about 1/4 cup reserved) until fully coated.
  6. Step 6: Place brigadeiro truffles on a parchment-lined tray and refrigerate for at least 1 hour before serving to set.

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