My friend Regina who used to blog at Molly Mell is the star of today’s featured recipe – Olho de Sogra.
Regina has been experimenting with Brazilian sweets lately and came up with this scrumptious looking dessert that makes the perfect afternoon snack.
Olho de Sogra is basically dried prunes with a sweet coconut filling. Regina says it is yummy and so easy to make.
More Brazilian recipes
Even though Regina no longer blogs, she has shared many recipes with readers of my blog. Yu can find some of them here:
- Vanilla-Flavored Custard with Homemade Fruit Sauce
- Gluten Free Coconut and Cheese Cupcakes
- Salted Codfish – A Brazilian Easter Favorite
- Brigadeiro – Brazilian White Chocolate Truffles
- Today’s Featured Recipe: Gluten Free Treat – Pão de Queijo
- 14 oz sweetened condensed milk
- 1 cup unsweetened flaked coconut
- 1 tablespoon of salted butter + more for buttering a plate
- 2 egg yolks
- 40 dried pitted prunes
- 2 tbsp crystal sugar,for coating the candies
- In a medium-size heavy saucepan, combine condensed milk, coconut flakes, butter and egg yolks over medium-low heat.
- Stir constantly with a wooden spoon until the mixture is ticker and you can 'see' the bottom of the saucepan, +/- 20 minutes.
- Remove from heat immediately and pour into a buttered plate. Let cool to room temperature. Some people like to refrigerate them to make rolling easier.
- Lightly butter your palm hands, scoop out the mixture with a teaspoon and roll it.
- Cut each prune in half but do not separate halves.
- Fill them with the coconut mixture, roll them in crystal sugar, and place in small paper candy cups.
- Recipe submitted by my friend Regina.
Amount Per Serving: Calories: 83Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 26mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 1g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.