Bombocado, meaning “good bite,” is a delightful Brazilian dessert combining sweetened condensed milk, coconut, eggs, and Parmesan cheese for a unique flavor and texture. Often served at celebrations like Independence Day, bombocado pairs well with whipped cream and a cup of strong Brazilian coffee.
Ingredients
- For Greasing the Pan
- 1 teaspoon butter
- 1 teaspoon white sugar
- For the Bombocado Mixture
- 1 (14-ounce) can sweetened condensed milk
- ½ cup unsweetened shredded coconut
- 2 eggs
- 1 pinch finely grated Parmesan cheese (optional for a slightly savory touch)
Directions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a mini cupcake or muffin pan with butter, then sprinkle with sugar to create a sweet, non-stick coating.
2. Mix the Ingredients
In a medium bowl, combine the sweetened condensed milk, shredded coconut, eggs, and a pinch of Parmesan cheese (optional). Stir until everything is evenly blended.
3. Fill the Molds
Pour the coconut mixture into each cup of the prepared cupcake mold, filling each about ¾ full.
4. Create a Water Bath
Place the cupcake mold in a larger roasting pan, and carefully add hot tap water to the roasting pan until it reaches about halfway up the sides of the cupcake mold. This water bath helps cook the bombocados gently, giving them a custard-like texture.
5. Bake
Transfer the pan to the oven and bake for approximately 10 minutes or until the tops of the bombocados are golden brown.
6. Cool and Serve
Allow the bombocados to cool on a wire rack. Once cool, carefully remove them from the mold and place each in a mini paper muffin cup liner. Refrigerate until fully chilled.
Serving Suggestions
For an authentic Brazilian touch, serve bombocado with a dollop of whipped cream and a hot mug of Brazilian coffee. This dessert’s sweet, creamy texture pairs beautifully with coffee’s bold, rich flavor.
