I have not translated the name of this little Portuguese-Brazilian pastry because there is not an English equivalent, at least that I know. The translation would be 'good bite.' It is a dessert that brings up childhood memories; my mom would always make it! It's very easy and quick to make.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
20 mins
total:
40 mins
Servings:
12
Yield:
12 bom-bocado
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.

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  • Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.

  • Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.

  • Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.

  • Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.

  • Refrigerate until chilled.

Cook's Note:

Grana Padano can be substituted for the Parmesan cheese.

You can also use cupcake molds, but I'd just just fill 1/2 of the mold and give them a bit more time in the oven.

Nutrition Facts

147 calories; protein 3.9g 8% DV; carbohydrates 19.1g 6% DV; fat 6.5g 10% DV; cholesterol 43.1mg 14% DV; sodium 58.3mg 2% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2016
I don't know what these are supposed to taste like. Having said that I can say that I really liked these. They're like a cross between a macroon and an egg custard. I noticed that they almost formed 2 layers, coconut baked at the top and the custard at the bottom. I baked them in my mini muffin tins and I wound up with 24 not 12. The timing was way off, took 18 minutes for them to turn a golden brown. All in all, very easy to make. Read More
(5)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2016
I don't know what these are supposed to taste like. Having said that I can say that I really liked these. They're like a cross between a macroon and an egg custard. I noticed that they almost formed 2 layers, coconut baked at the top and the custard at the bottom. I baked them in my mini muffin tins and I wound up with 24 not 12. The timing was way off, took 18 minutes for them to turn a golden brown. All in all, very easy to make. Read More
(5)
Rating: 4 stars
08/27/2016
These lovely custard morsels were just the right size after a rich meal. I loved the texture and the coconut flavour, and they are so quick and easy to make! Read More
(2)
Rating: 5 stars
02/17/2017
Yummy. Super easy!!! I had extra cans of sweetened condensed milk left over from Christmas I needed to use. So I searched here to find something quick and easy for dinner. We love macaroons flan custard cream brûlée so this looked great....and it was! I shared a pic of going in oven along with a shrimp casserole. I love it when I can bake two dishes at the same time! I did increase baking time to 20 minutes. Read More
(1)
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