In recent years the novelty has been the renewal of the traditional Coconut Bullet which now comes stuffed. There are several ways to do this, each with its advantages and disadvantages. There’s even an uncooked candy version.
I show you how to do it in two ways in which we make a little dough to be stuffed. The more rootsy version is when the candy is filled while still semi-hot during the process of pulling the candy. Yes, the filling is pulled together with the candy itself. It’s a little more complicated: being able to reconcile the points of the candy and the filling.
The dough version is a little easier. And the filling can be practically anything, but it must be somewhat consistent so as not to soften the candy too much due to excess moisture.
Mass prank and the cooked version need the dried coconut bullet ready. The dough is made with coconut candy powder moistened with coconut milk until it becomes a malleable paste.
It’s at uncooked version uses impalpable sugar with coconut milk to wet and turn the dough. There are different versions for it too, some add more cornstarch to bind it together. Personally, I didn’t like it. I taste raw starch in the final candy.
Overall, the stuffed coconut candy has more flavor than the filling itself. A cooked version There’s a hint of coconut in the background, but it’s subtle. Already the uncookedI almost don’t feel coconut at all.
Brigadeiro Stuffed Coconut Candy
Makes: 170 units
Ingredients: COOKED CANDY
Ingredients: UNCOOKED CANDY
- 150 g impalpable icing sugar
- 21 g whole coconut milk (it’s by weight)
- 50 g grated coconut (seco)
Ingredients: BRIGADEIRO
- 395 g condensed milk (01 can/box)
- 40 g butter without salt
- 10-15 g cocoa powder (100% cocoa)
- 25 g semisweet chocolate (chopped, optional)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: BRIGADEIRO
- In a pan, add condensed milk, butter, cocoa powder, chocolate. Mix well.
- Cook over medium heat, stirring constantly until it reaches the brigadeiro point, about 10 minutes. When it starts to come off the pan, it should still be creamy. It walks a fine line: it holds its shape but is still malleable.
- Transfer to a piping bag. Reserve.
- The candy filling can technically be any flavor. The important thing is that it is firm enough, as this will help maintain the shape of the bullet.
Mode: BALA
- Coconut candies must be dry, that is, sugary at the point of dry coconut candy. Therefore, the pre-preparation time is 24 hours. To give the bullets time to dry completely.
- Grind the candies in the processor to turn into a very fine powder. Do it little by little and sift to recover only the finest powder. It can be the regular big one or the small ones that come with a mixer, it will just take a lot longer. Do this with all the bullets.
- The powder will be used to form a dough when it is moistened with coconut milk.
- The amount of coconut milk may vary. In tests I reached the proportion of 12-13% coconut milk: for every 100g of coconut candy powder you will need around 12-13g of coconut milk.
- The uncooked candy is the same process from this stage onwards: gradually adding the milk and mixing. As the sugar is already powdered, you don’t need to grind anything.
- The amount of coconut milk may vary depending on how you make the dough: if you mix manually you will need more coconut milk, about 1g more. If you do it by pulsing in the processor, the quantity will be above the proportion given. Always add it little by little, and keep stirring.
- If you add too much coconut milk, just add more coconut candy powder.
- The point of the dough is reminiscent of fondant and biscuit. It’s semi-sticky, but shouldn’t be brittle. It must maintain cohesion without crumbling.
- Keep it protected at all times, as it is under the influence of humidity: it can absorb or lose. The suggestion is to make the dough and fill it already, as it will dry out as time passes.
- The filling can be made before turning the candy into dough, but not before turning the speech into powder. Using the warm filling (if it’s brigadeiro) makes it easier to pipette out of the piping bag.
Mode: FILLING
- Open a plastic bag leaving leftovers in all directions.
- Take a piece of dough (~50g), make a very uniform string over the plastic.
- Slightly flatten the string of dough, cover with plastic and use a rolling pin to form a rectangle about 7cm high, the length is around 16cm and the thickness is ~0.2cm. Remove the plastic from the surface of the bullet.
- Distribute the filling practically in the middle of the open dough, it should be a uniform string. This makes using a pastry bag easier.
- Using the plastic wrap on the bottom of the open dough, cover the filling string with the candy dough. Forming a string of dough with the filling in the middle and at the point where the dough comes together, press well.
- To close the bullet mass scar, use a straight spatula and press at an angle (45º) to completely seal the stuffed bead forming. Excess dough can be easily removed and reused.
- Dip the stuffed string in the dry grated coconut, then cut into uniform pieces. And dip the cut candies in dry grated coconut again so they don’t stick to each other.
- Repeat the process with the rest of the dough
- It can be consumed immediately, but if left to dry it forms a light crust on the outside. It’s still soft. Store in a closed container,
- If it is too hot, it can be placed in the refrigerator.
- Adapted: Rafael Barros from Opera Ganache
- Uncooked candy: the flavor is very different, it’s more like sugar candy with filling than coconut candy. The coconut flavor is very subtle. I don’t recommend adding more cornstarch, I thought it had a raw starch flavor.
