Strawberry coxinha, known in Brazil as coxinha de morango, is a delightful twist on a classic culinary icon. While the traditional coxinha is a savory snack filled with shredded chicken, this dessert version replaces the savory dough with rich brigadeiro and the chicken with a fresh, juicy strawberry. The result is a beautiful, teardrop-shaped treat that offers a perfect balance of sweetness and acidity.
This dessert has become a staple in Brazilian bakeries and parties because of its impressive appearance and irresistible flavor profile. If you are looking to impress guests or simply satisfy a sweet craving, learning to make these at home is a rewarding process. This guide provides a straightforward approach to crafting the perfect strawberry coxinha, from selecting the best fruit to mastering the chocolate coating.
The Components of a Perfect Strawberry Coxinha
To create a high-quality dessert, you must focus on two main components: the strawberry and the brigadeiro coating. Because the strawberry remains raw inside the cooked chocolate, the quality of your ingredients will directly impact the final taste and shelf life of the treat.
Selecting the Best Strawberries
The strawberry is the heart of this dessert. When shopping, look for berries that are medium-sized and firm. If the strawberries are too large, the coxinha becomes difficult to handle and eat; if they are too soft, they will release juice quickly, which can dissolve the sugar in the brigadeiro.
Choose berries that are bright red all the way to the top. Avoid any fruit with soft spots or bruising. For the best presentation, try to find strawberries that have a naturally tapered shape, as this helps you form the signature “coxinha” point more easily.
The Brigadeiro Base
The “dough” of a sweet coxinha is actually a thick version of brigadeiro, a traditional Brazilian fudge. It is made primarily from condensed milk, butter, and cocoa powder. The key to a successful strawberry coxinha is cooking the brigadeiro long enough so that it is firm enough to be handled and shaped without sticking excessively to your hands.
Step-by-Step Recipe for Traditional Chocolate Strawberry Coxinha
This classic version uses a chocolate brigadeiro base and a coating of chocolate sprinkles or granulated sugar. Follow these steps to ensure a professional result.
Ingredients You Will Need
- 1 can (14 oz) of sweetened condensed milk
- 1 tablespoon of unsalted butter
- 3 tablespoons of high-quality cocoa powder
- 15 to 20 fresh, firm strawberries
- Chocolate sprinkles or granulated sugar for coating
- A small amount of butter or oil for greasing your hands
Preparing the Strawberries
Start by washing the strawberries thoroughly under cold water. It is vital to remove the green leaves and stems, but do not cut deep into the fruit. If you puncture the internal walls of the strawberry, it will leak juice into your dessert.
After washing, pat each strawberry completely dry with a paper towel. This is perhaps the most important step. If the fruit is damp, the brigadeiro will not adhere to it, and the dessert will fall apart. Let them air dry for an additional 10 minutes to ensure no moisture remains.
Cooking the Brigadeiro
In a non-stick saucepan, combine the condensed milk, butter, and cocoa powder. Cook over medium-low heat, stirring constantly with a silicone spatula. You must stir the entire time to prevent the mixture from burning at the bottom.
Continue cooking until the mixture thickens significantly. You will know it is ready when you can tilt the pan and the entire mass of brigadeiro slides away from the bottom as one unit. This is often called the “ponto de enrolar” (rolling point). Pour the mixture onto a greased plate and let it cool completely at room temperature. Do not try to assemble the coxinhas while the chocolate is still warm.
Assembly and Shaping
Once the brigadeiro is cool, grease your hands with a tiny bit of butter. Scoop out a portion of the brigadeiro (about the size of a large walnut) and roll it into a ball. Flatten the ball in the palm of your hand to create a disc.
Place a dried strawberry in the center of the disc with the pointed end facing up. Gently fold the brigadeiro edges up around the strawberry, covering it completely. Use your fingers to smooth the chocolate and pinch the top slightly to create the traditional teardrop shape of a coxinha.
The Final Touch
Immediately roll the shaped coxinha in chocolate sprinkles or granulated sugar. This adds texture and prevents the dessert from sticking to your fingers or the serving liners. Place the finished treats in small paper cupcake liners for a professional look.
Popular Variations to Try
While the chocolate version is the most common, there are several popular variations that allow you to customize the flavor to your preference.
White Chocolate and Milk Powder (Leite Ninho)
Instead of cocoa powder, use white chocolate chips or simply leave the condensed milk and butter as a “white brigadeiro.” After shaping the coxinha around the strawberry, roll it in high-quality whole milk powder. This version is exceptionally creamy and is often a favorite among those who prefer a milky flavor over dark chocolate.
Nutella-Filled Strawberry Coxinha
For an extra layer of indulgence, some bakers add a small amount of hazelnut spread. To do this, you can lightly coat the strawberry in Nutella and freeze it for 15 minutes before wrapping it in the brigadeiro. This makes the assembly easier as the Nutella won’t smear as much.
Tips for Professional Results
If you are making these for a special occasion or considering selling them, keep these professional tips in mind:
- Temperature Control: If your kitchen is very warm, the brigadeiro may become too soft to handle. You can place the brigadeiro in the refrigerator for 20 minutes before shaping to make it firmer.
- Uniformity: Use a digital kitchen scale to weigh each portion of brigadeiro. This ensures all your treats are the same size, which looks much better on a serving platter.
- Freshness: Because the strawberry is fresh and encased in sugar, it will begin to release moisture after a few hours. These are best served the same day they are made.
- Handling: Use vinyl gloves if you want to avoid getting butter on your hands and ensure the highest level of hygiene.
How to Store Strawberry Coxinha
Due to the fresh fruit content, storage is limited. Ideally, you should consume these within 24 hours. If you must store them, place them in an airtight container in the refrigerator. Note that the cold temperature may cause the sugar coating to “sweat” or become slightly sticky when brought back to room temperature.
Do not freeze strawberry coxinhas. Freezing ruins the texture of the fresh strawberry, making it mushy and watery once thawed. If you are preparing for an event, you can make the brigadeiro a day in advance, but do not assemble the fruit until the day of the party.
Where to Find Strawberry Coxinha
If you prefer to buy these treats rather than make them, they are commonly found in Brazilian specialty shops. Look for “Docerias” or “Padarias” (Brazilian bakeries) in your area. They are often displayed in the refrigerated dessert case alongside other brigadeiro variations. Many home-based bakers also specialize in these treats for catering, so checking local social media marketplaces for “strawberry brigadeiro” or “coxinha de morango” is a great way to find local artisans.
Conclusion
The strawberry coxinha is a wonderful example of how classic recipes can be reimagined into something entirely new and exciting. By combining the rich, fudge-like texture of brigadeiro with the natural brightness of a fresh strawberry, you create a dessert that is as satisfying to eat as it is beautiful to look at. Whether you choose the traditional chocolate version or experiment with milk powder and white chocolate, the key to success lies in using dry, fresh fruit and a well-cooked brigadeiro base.
If you enjoyed learning about this unique dessert, you may also find our guides on other international treats and home baking techniques helpful for your next kitchen project.