Olho de Sogra is a Brazilian confectionary consisting of a prune, stuffed with a sweet coconut filling which is then rolled in granulated sugar. The coconut filling is made using butter, coconut flakes and condensed milk which are cooked into a thick paste that can be molded once cooled. The finished candy is then placed into paper cups.
Olho de Sogra is a common treat made especially for birthday parties. It belongs to a type of traditional Brazilian confectionary known as a Brigadeiro. There are many types of Brigadeiro, with the coconut-based candies being called Beijinho or little kiss. This is the coconut filling for the Olho de Sogra which can also be served just by itself.
Olho de Sogra can have varying appearances. It can be oval to match the shape of the prune being used, others are perfectly round. Some are pressed deep into the prune giving it an even black and white appearance, while sometimes the coconut filling sits high on top of the prune rather than inside.
Some opt to use just one half of the prune, giving it a more eye like appearance. No matter the amount of filling or prune used, Olha de Sogra has a distinctive black and white appearance.
Origin & Cultural Significance
Olho de Sogra is believed to have originated from the Portuguese confection, Olha de Cobra, which means snake’s eye. How the name evolved to Olha de Sogra is unknown. One story is that the name simply describes the appearance of the confection.
Since Olho de Sogra means mother in laws eye, others joke about its name coming from the experiences of wives and the all seeing eye of their mothers in law.
- Sweetened condensed milk - 14 oz.
- Egg yolk (room temperature) - 1
- Sweetened coconut flakes - 1 cup
- Butter (unsalted and softened) - 1 tbsp
- Pure vanilla extract - 1 tbsp
- Prunes (large) - 28
- Granulated sugar for rolling
- In a bowl, thoroughly mix the condensed milk with the egg yolk.
- Stir in the coconut flakes then add the butter.
- Cook the mixture in a medium sized non-stick saucepan over medium heat, stirring constantly.
- When the mixture thickens and starts to lift off the bottom of the pan when scraped with a wood spoon (about 7 minutes), remove from the heat.
- Mix in the vanilla extract and spread the mixture onto a greased plate.
- Let cool to room temperature.
- Grease hands with butter and using a ½ tablespoon for measurement, roll each measure into a ball.
- Using the thumb and index finger, mold each ball into a slightly elongated shape that will fit into the prunes.
- Gently dredge each coconut kiss in the granulated sugar until totally covered. Set aside.
- Place the prunes on a cutting board and using a paring knife, open a slit into the center of the prune almost reaching the bottom but not all the way through.
- Nestle a coconut kiss into the cavity you have cut into each prune.
- Press gently to ensure a good contact seal between the edges of the prune and the coconut kiss.
- Place into paper bonbon cups.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 37mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 2g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.