Authentic Brazilian Cuisine: From Brigadeiro to Cocada – The Sweet Side of Brazil

Following up her earlier ckbk feature on Brazil’s savory traditions, chef and cookbook enthusiast Luciana Corrêa now looks at the sweet dishes—making use of a wide range of tropical ingedients—which are every bit as central to Brazil’s cuisine.

By Luciana Corrêa

Brigadeiros

When I started thinking about this piece, a few questions came to mind. Should I speak about Brazilian sweets as a pastry chef or simply as a Brazilian? Should I write from the perspective of my childhood or from a more regional, cultural or seasonal point of view? But before I could decide, Brazilian sweets came rushing into my mind and one little treat jumped to the top of the list right away, the brigadeiro (a rolled sweet made from a sweet milk and chocolate fudge). Yes, it was first in line. Not because it tops my personal wishlist, nor for being the most Brazilian of all, but because it’s so simple in its classic form; it is made with condensed milk, cocoa powder, butter, covered in chocolate sprinkles, flavored with just a hint of vanilla — and nothing more. The brigadeiro is simple, sweet, and straightforward. And yet it can also be surprisingly versatile. Over the years, this icon of children’s parties has gained countless variations: brigadeiro de pistache (pistachio brigadeiro), brigadeiro de frutas secas (Brazil nut balls), covered with technicolor sprinkles, or with coconut… it’s a sweet with a thousand possibilities.

Coconut treats

Coconut is an essential ingredient in Brazilian cuisine, and especially so for confectionery. One party favorite is brigadeiro de coco (coconut brigadeiros, also know as beijinhos). These are made with condensed milk, shredded coconut, butter, and for or a decorative touch, some people like to top it with a clove. Like the brigadeiro, the beijinho is present at almost every celebration, especially children's parties. Both are simple sweets, yet they carry a distinctly Brazilian soul and striking personality.

Coconut is also the star of desserts like cocada (coconut candy), arroz doce (rice pudding), manjar (a Portuguese coconut milk pudding with prunes), and so many others. Its flavor stands out and lingers—both on the palate, and also in the emotional memory of anyone who grew up in Brazil.

Quindim (a type of coconut and egg yolk pudding) is another not-to-be-missed classic. Made with bright yellow egg yolks, sugar, butter, shredded coconut, and vanilla, quindim delights with both its appearance and its flavor. It features two distinct layers: a base of shredded coconut and a golden, glossy, silky topping. In the mouth, the two layers blend in perfect harmony. However, as a child with an unrefined palate, I only enjoyed the top part of the quindim. I used to believe someone would gladly eat the bottom part for me—a sweet illusion! Today I appreciate the whole quindim, understanding the beauty of the fusion between texture and flavor. Try these other versions from Leticia Moreinos Schwartz, Nick Malgieri and Richard Sax. The dish can also be made as a larger tart known as a quindão.

Judging with the senses

Whether it is brigadeiro or beijinho, anyone who has ever made them knows the challenge of getting the texture just right. There’s the “spoon stage” — the soft, creamy mix that we used to eat straight from the pan as kids — and then there is the “rolling stage” and the “filling stage”, each requiring precision and skill. The secret lies in the details: judging the size and rhythm of the bubbles that rise from the bottom of the pan, the growing resistance of the mixture as it is stirred, and the aroma that deepens as the sugar caramelizes. Everything comes together to signal the exact moment to turn off the heat. It’s a delicate dance between the senses and the timing—a technique that only experience, patience, and a pastry chef’s intuition can truly refine.

The delicious pudim de leite (a creamy caramel custard), synonymous with comfort and pleasure, is another dessert which brings back memories. It has lived in my imagination since childhood, when I would often ask my mother to make it. It’s made with condensed milk, eggs, milk, sugar and a touch of vanilla. A well-made pudim de leite should be smooth, shiny, creamy and bubble-free. Sweet to just the right degree. Curiously, this dessert is not as easy to make as it seems. Questions always pop up: Should I stir a lot? Should I use a water bath? Do I cover it with foil? Low or medium temperature? Everyone has their little secret. Personally, I think a good pudim de leite also requires a bit of luck! And love, of course!

Fruits

Fruits are very important ingredients when we talk about Brazilian sweets. Of course, in a tropical country of continental proportions, the richness and diversity of Brazilian fruits is remarkable. We make sweets with almost all of them, but there are favorites. Take the banana, usually made with ripe bananas, sugar, cloves and cinnamon is a household classic and if served with vanilla ice cream, it might even attract visitors. Doce de abóbora (Preserved Pupkin) - with or without coconut, includes pumpkin, shredded coconut, and the same spices. These are flavors that bring back memories of grandma’s house, the countryside, and lazy family afternoons. Guava, in turn, is the star of true culinary gems in Brazil: goiabada—a traditional sweet made by slowly cooking guava pulp with sugar until it thickens into a rich, sliceable paste—comes in different forms, from dense, chunky versions (known as guava cheese) to creamier, spoonable types of mousse de goiaba (guava mousse). When paired with traditional Minas cheese, it creates the famous Romeo and Juliet—an unlikely yet perfect pairing, much like the Shakespeare play that inspired its name. This classic combination also inspires more elaborate desserts, such as goiabada soufflé with cheese sauce. Simple yet sophisticated, it proves that our recipes can be creative without losing authenticity.

Papaya, another fruit commonly found in Brazil, is blended with vanilla ice cream to create the refreshing and unbeatable creme de papaya. A few drops of Cassis liqueur complete this incredible dessert.

We have sweets made from unique fruits like star fruit, that can also be seen in fresh salads as a decoration. With the Brazilian mango fruit we can make sorverte de manga (mango sorbet) or it can also be seen in a fresh fruit salad. Passion fruit is a very refreshing fruit, widely used in juices, cocktails and caipirinhas, as well as in fish and meat dishes. Its beauty and unmistakable flavor can be a pave de maracuja (passion fruit pavê),  mousse de maracujá (passion fruit mousse) or even a cake.

Celebrations

Speaking of Brazilian celebrations—because yes, our country loves a good party—one festivity deserves special attention: the Festas Juninas (June Parties). Celebrated from north to south, with country music, bonfires and traditional costumes and dances, they offer a feast of incredible and typically Brazilian sweets. Pé de moleque (Peanut Brittle) made with roasted peanuts, sugar and butter it’s a classic. But be careful with your teeth, it’s a very firm and irresistible sweet, hard not to bite. Canjica (hominy corn porridge) made with white corn, milk, condensed milk, coconut and cinnamon, is like a warm hug for the soul. It can be served cold, but I prefer it warm, creamy, fragrant and sprinkled with cinnamon. Bolo de fubá (cornmeal cake) with cinnamon and sugar on top, or maybe, with guava paste, these two combinations are perfect. 

But if there’s one sweet I always look for first at these parties, it’s churros. At Festas Juninas (June festivals), there are special stalls that sell churros. They’re freshly fried right when you order them, then rolled in a mix of sugar and cinnamon before being filled with calda de doce de leite (hot dulce de leche sauce) or chocolate sauce. They’re so popular in Brazil that, beyond the festival season, you can easily find them sold year-round from small food trucks on the streets.

Honey cake and more…

Pão de mel (honey cake), in turn, is so good that I once even made my own informal ranking of the best ones in São Paulo, my “home” city—purely out of passion, not science. I’ve simply tried so many over the years that I couldn’t resist keeping my own list of favorites. While the honey cake base and firm chocolate coating are a constant, the filling comes in many variations, including calda de doce de leite (dulce de leche), brigadeiro, beijinho (here they are again), truffle, and more.

Sweets made with peanuts include not only the pe de molequé (peanut brittle) mentioned earlier, but also paçoca (a type of peanut butter truffle)—crumbly and delicious, it nourishes, sweetens, and gives lots of energy.

There are so many other sweets to discover in this country of countless influences and accents, with a culture rich and full of nuance. Egg-based sweets like Baba de Moça (“Baby’s Dribble”—a pudding flavored with coconut) and Papo de Anjo (“Angel’s Chin”—small egg yolk cakes soaked in syrup), bring the Portuguese heritage of our ancestors; while cakes made with the local staples such as bolo de aipim (cassava), bolo de tapioca (coconut and tapioca) and bolo de fubá (cornmeal), reveal indigenous influence. These recipes aren’t just delicacies, they’re pieces of history, culture and emotional memory. Cooking a Brazilian sweet is embarking on a journey of the senses, tradition, and identity. Each spoonful carries a narrative, a custom, an emotion. Perhaps, between a brigadeiro and a slice of cornmeal cake, you too will discover why our flavors are as enchanting as our music, our art and our people.

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