Olho de Sogra (Brazilian Coconut Stuffed Prunes)
Soft prunes stuffed with a sweet coconut condensed milk filling and rolled in sugar, a tiny Brazilian party treat.
- Time1 hr
- LevelEasy
- Costabout £0.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the condensed milk, coconut and butter in a non-stick pan. Cook over a medium-low heat for 8 to 10 minutes, stirring, until the mixture pulls away from the base in one thick mass.
9 min - 2
Tip onto a plate and leave to cool completely, about 45 minutes. It firms up as it cools.
45 min - 3
Slit each prune along one side with a small knife, to make a pocket, and open it out a little.
- 4
Roll a teaspoon of the coconut mixture into a short log and press it into the prune so a strip of white shows through the slit.
- 5
Roll each filled prune in the granulated sugar. Arrange in paper cases and keep cool. Makes about 36.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.