List of Brazilian sweets and desserts explained

Below is a list of sweets and desserts found in Brazilian cuisine. Brazilian cuisine has European, African and Amerindian influences.^[1] It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.^[2]

Desserts and sweets

A–E

• Açaí na tigela – a Brazilian dish made of frozen and mashed açaí palm fruit, it is served as a smoothie in a bowl or glass.
• Amanteigado – a buttery cookie or biscuit
  • • • Beijinho – a common Brazilian birthday party candy^[3]
• Beijo de mulata
• Bijajica – a cookie
• Biriba or biribinha
• Biroró
• Bolo de rolo – a cake prepared using guava, it is recognized as a national dish by Brazilian law.
• – a typical Pernambuco cake
• – a coconut torte that is commonly served during Brazil's Independence Day^[4]
• Brigadeiro – a traditional Brazilian confectionery
• Broinha de coco – a coconut-based biscuit-like dessert
  • Cacuanga^[5]
• Cajuzinho – a popular sweet made of peanuts, cashew nuts and sugar and is shaped like a tiny cashew
  • Canjica – a popular Festa Junina sweet dish prepared using canjica corn^[6]
• – An éclair-like dessert
• – a typical Pernambuco dessert
  • • Cocada – a traditional coconut candy or confectionery found in many parts of Latin America
  • Cocada branca
  • Cocada morena
  • Cocada preta
• Creme de papaya – a frozen dessert
• – a chocolate-like dessert made using cupuaçu instead of cacao
• Curau – a sweet custard-like dessert made from the pressed juice of unripe maize, cooked with milk and sugar
• Cuscuz de tapioca – tapioca couscous, also known as cuscuz branco (white couscous), is a dessert made with tapioca granulada (coarse tapioca starch) and shredded coconut, served with sweetened condensed milk
• Doces Cristalizados
  • – typical dessert of the Northeast Region of Brazil
• Espuma de sapo

F–J

• Fatia de braga
• Fios de ovos – a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes

K–O

• Mané-pança
  • Manjar branco – a pure white Brazilian coconut pudding
  • Maria-mole – similar to a marshmallow, its base ingredients are sugar, gelatin and egg whites, and it is usually covered in grated coconut
• Nhá Benta – a chocolate-coated creamy marshmallow also known as (Black woman's teat)
• Mugunzá – a porridge made with white de-germed whole maize kernels (Portuguese: [[canjica]]), cooked with milk, sugar and cinnamon until tender. Other ingredients are also sometimes used.
• (Mother-in-law's eye) – a candy

P–T

• Paçoca – a candy made out of ground peanuts, sugar and salt
• – A Brazilian variant of the chocolate salami, consists of crushed biscuits (usually similar to Marie biscuits) mixed in brigadeiro
• Pão de mel - A little cake made of honey, filled with condensed milk cream and covered with a thin layer of chocolate
• Papo-de-anjo – a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.^[7]
  • Pastel doce Pastel de Santa Clara
• Passion fruit mousse
• Pavê – a dessert similar to Tiramisu made using ladyfingers (known as "champagne biscuits" in Brazil) or a Marie biscuit equivalent, chocolate cream and condensed milk
• – a candy made using peanuts, jaggery or molasses
• Pudim de leite moça [pt]
• Queijadinha – a candy that originated in Portugal, and is common in Brazil
• Quindim – a popular Brazilian baked custard dessert
• Rapadura – unrefined whole cane sugar
• – eaten with cheese
• Sweet rice – rice pudding
• Sagu – a southern Brazilian dessert, made with tapioca pearls, sugar and red wine, it is typical of the state of Rio Grande do Sul.
• Torta alemã

U–Z

• – A drink made from cooked umbu fruit, milk and sugar

See also

• List of Brazilian dishes
• List of desserts

External links

• Brazilian Desserts. Food & Wine.

Notes and References

1. Book: Brittin, Helen. The Food and Culture Around the World Handbook. limited. 2011. Prentice Hall. Boston. 20–21. 9780135074817.
2. Encyclopedia: Way of Life . Encarta . MSN . 2008-06-08 . https://web.archive.org/web/20091029035059/http://encarta.msn.com/encyclopedia_761554342_4/Brazil.html . 2009-10-29 . dead .
3. Book: Tatum, C.M. . Encyclopedia of Latino Culture: From Calaveras to Quinceaneras . ABC-CLIO . Cultures of the American Mosaic . 2013 . 978-1-4408-0099-3 . July 5, 2019 . 429.
4. Book: Webb . L.S. . Roten . L.G. . Holidays of the World Cookbook for Students: Updated and Revised . ABC-CLIO . 2011 . 978-0-313-38393-9 . July 3, 2019 . 332.
5. Web site: Gastronomia tradicional da Ilha de Santa Catarina: açoriana ou manezinha? . Gustavo . Maresch . . 27 October 2020 . 6 September 2021 .
6. Book: Parés, L.N. . The Formation of Candomble: Vodun History and Ritual in Brazil . University of North Carolina Press . Latin America in translation / en traducción / em tradução . 2013 . 978-1-4696-1092-4 . July 5, 2019 . 288.
7. Charles Gordon Sinclair (1998), International Dictionary of Food & Cooking. Taylor & Francis.,