The 4 most-popular Tastemade Brasil desserts of all time — and you can make them all with ingredients found at your nearest grocery store!
Chocolate & Dulce De Leche Popsicle
2 cups dulce de leche
2 cups cream
6 tbsp cocoa powder
½ cup water
In a blender, add dulce de leche, cream, cocoa powder, and water. Blend until fully incorporated.
Pour mixture into popsicle molds. Insert popsicle sticks into center of the mixture. Freeze at least 6 hours or overnight.
Brazilian Coconut & Cheese Sweet
2 cups sugar
2¼ cups milk
1 (14oz) can condensed milk
1 cup flour
¼ cup sugar
2 cups shredded coconut
1 cup grated parmesan cheese
In a large saucepan, over medium heat, stir sugar until it becomes caramelized and smooth. Pour into bundt pan. Set aside.
In a blender, mix eggs, milk, condensed milk, flour, sugar, shredded coconut. Blend until fully incorporated. Add cheese, blend again.
Pour mixture into bundt pan. Bake 350˚F for 1 hour.
Let cool, slice and serve.
Chocolate Covered Cream Pie
1, 9-inch pie
10 Graham Crackers
4 tablespoons melted butter (⅓ cup)
16-18 milk cookies
2 cans condensed milk
1½ cup milk
3 egg yolks.
1 teaspoon vanilla extract
3 tablespoons cornstarch
1½ cups fresh whipped cream
¾ cup semisweet chocolate
¾ cup heavy cream
Line a springform pan with parchment paper.
Crush graham crackers to a sand-like texture. Combine crumbs with melted butter, then press into pan.
Line the edges of the pan with the milk cookies and place in the freezer for one hour.
In a medium saucepan, heat condensed milk, whole milk, egg yolks, vanilla extract and mix until mixture boils. Thicken with cornstarch. Remove from heat and let cool.
Whip heavy cream until stiff. Pour condensed milk mixture and fold until fully incorporated.
Pour mixture into pan and freeze overnight.
Make ganache. Heat chocolate with cream, pour over mixture in pan.
Chill for 1 hour, or until the cake sets.
Chocolate & Strawberry Bonbon Cake
1, 9-inch cake
9 Egg Whites
9 Egg Yolks
9 tablespoons of sugar
8 tablespoons of flour
4 tablespoons of cocoa powder
1 teaspoon baking soda
2 cans of condensed milk
2 tablespoons of butter
1 cup heavy cream
3 tablespoons cornstarch
2 cups strawberries, halved.
1½ cups semi sweet chocolate
1½ cups cream
Make the filling: In a large saucepan, heat condensed milk, butter, and heavy cream. When the mixture starts to simmer, thicken with cornstarch. Stir until mixture coats the back of a spoon. Remove from heat, let cook, then refrigerate while you make the cake.
Make the cake: Line a 9-inch springform pan with baking spray and parchment paper.
In a large bowl, whisk egg whites until stiff peaks form. Add egg yolks, one at a time.
Add sugar, flour, and cocoa powder. Fold in baking soda, then pour into springform pan.
Bake at 350F for 35 minutes.
Let cake cool, then cut a hole in the center. Scoop out the inside and set aside for later.
Mix strawberries into chilled filling, then spoon into the center of the cake. Cover the top of the filling with the scooped out cake.
Make the ganache: Pour hot heavy cream into chopped chocolate. Stir until smooth, then spread ganache over the cake. Refrigerate the cake for at least 1 hour.
Slice and serve!