The Best Brazilian (Gluten-Free) Dessert You’ll Ever Make

Got a sweet tooth? No-go on the gluten? The recipe below is an easy AND delicious way to connect with another culture.

I had a craving for Brazil the other day so I whipped up some brigadeiro, the Brazilian national candy. I love making recipes I learned in other countries; in only a matter of minutes I can revisit those places whenever I want.

And the best part of all – brigadeiros are totally safe for celiacs like me!

Brazil (450 x 338)


Brigadeiros happen to be super simple to make. And look at these ingredients! You can not go wrong – unless you are severely lactose intolerant.

1 can sweetened condensed milk
1 generous tablespoon butter
3 tablespoons cocoa
Sprinkles / granulated sugar / chopped nuts / shredded coconut (any topping really!)

-Mix the first three ingredients over a low flame.

-Stirring continuously, bring to a boil. Continue stirring until the mixture is thick enough to see the bottom of the pan while stirring.

MixingBrigadeiro (450 x 323)


-Pour the mixture into a separate bowl and wait for it to cool completely. (as in completely!)

-Grease your hands with butter, and taking 1 teaspoon – 1 tablespoon at a time, roll mixture into balls.

-Roll balls in your topping of choice!

-Try not to eat too much at once!

LotsofBrigadeiro (450 x 338)

Which recipes remind you of places you’ve seen? Please share them with us!

If you liked this, you might like Best International Food Vacations and Best Value Restaurants.

10 thoughts on “The Best Brazilian (Gluten-Free) Dessert You’ll Ever Make”

  1. Photo 2 looks a bit like worms or maybe brain? But just because it’s a closeup… I guess & hope! lol

    The other photos looks yummy! :)

  2. I’m brazilian and my 17 years old daugher cooks brigadeiro for the whole family since she is 14! It’s REALLY good and simple at the same time. Try it also warm with a spoon [no need to roll into tiny little balls]… OMG!!!

  3. Um, ya that looks like a pile of brown maggots. If that’s the best Brazilian dessert then I think I’ll stick to other parts of the world thank you very much.

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