Delicious Olho de Sogra Recipe: Brazilian Eye of the Mother-in-law Sweet Treat

Ingredients

300 grams of dried prunes
200 grams of sugar
1 can of condensed milk (395 grams)
50 grams of unsalted butter
200 grams of shredded coconut
4 tablespoons of whole milk
200 grams of granulated sugar for syrup
500ml of water for syrup

Steps and instructions

Start by removing the pits from the dried prunes and set them aside.
In a saucepan, add the condensed milk, unsalted butter, and shredded coconut. Mix until the ingredients are well combined.
Turn on the heat to medium and continue stirring the mixture in the saucepan until it thickens and starts to peel away from the bottom of the pan.
Remove the mixture from the heat and let it cool down.
Once the mixture is cooled, stuff each dried prune with the coconut mixture. Use a spoon to help with this step.
Now, prepare the syrup. In another saucepan, add the water and granulated sugar. Cook this on medium heat until the sugar is completely dissolved and the syrup starts to thicken.
Dip each prune in the syrup and then roll them in the remaining shredded coconut.
Place the prunes on a serving platter and refrigerate them for at least 2 hours before serving.

Tools for making

Saucepan - Used to cook the mixture for the Olho de Sogra filling.
Spoon - Use a spoon to mix the ingredients in the saucepan and to help stuff the dried prunes with the coconut mixture.
Serving platter - Needed to present the Olho de Sogra prunes for serving.
Refrigerator - Used to chill the Olho de Sogra prunes before serving.

Recipe variations

Replace dried prunes with dates or figs for a different flavor.
Instead of using shredded coconut, try using ground almonds or walnuts.
Add a teaspoon of vanilla extract to the coconut mixture for extra flavor.
For a healthier version, use coconut sugar or honey instead of granulated sugar.
Include a pinch of cinnamon or cardamom in the coconut mixture for a hint of spice.
Drizzle melted dark chocolate over the prunes after refrigerating for a decadent twist.
For a nut-free option, replace the shredded coconut with breadcrumbs.
Add a tablespoon of rum or brandy to the syrup for an adult version of Olho de Sogra.

Recipe overview

Olho de Sogra is a traditional Brazilian dessert that translates to "Mother-in-law's Eye". This intriguingly named sweet treat involves a delightful combination of dried prunes and a creamy coconut filling, all coated in a sweet syrup. It's a beloved favorite at parties and festivities in Brazil. In this recipe, you will learn how to create these delightful treats at home. The process involves stuffing pitted prunes with a homemade coconut mixture, dipping them in a simple sugar syrup, and then rolling them in shredded coconut. Though it involves several steps, this recipe is not overly complex and can be a fun one to try for an adventurous home baker. Prepare these a few hours before your event to allow them to cool and set, and you'll have a unique and delicious dessert that's sure to impress your guests.

Common questions

Can I use fresh prunes instead of dried prunes? No, this recipe specifically calls for dried prunes as they provide a chewy texture and concentrated flavor that fresh prunes may not achieve.
Can I use sweetened shredded coconut? Yes, you can use sweetened shredded coconut if you prefer a sweeter flavor. Just keep in mind that it may add extra sweetness to the overall dish.
Can I substitute condensed milk with evaporated milk? No, condensed milk is necessary for the desired consistency and sweetness in this recipe. Evaporated milk will not yield the same results.
Can I make the prunes ahead of time? Yes, you can make the prunes ahead of time. In fact, allowing them to refrigerate for a few hours before serving helps the flavors meld together.
How long do these prunes stay fresh? When stored in an airtight container in the refrigerator, these prunes can stay fresh for up to 5 days.

Serving dishes and utensils

Saucepan - A medium-sized saucepan is needed to cook the coconut mixture and the syrup.
Spoon - A spoon will be helpful for stirring the coconut mixture and filling the dried prunes.
Platter - A serving platter is required to present and serve the Olho de Sogra.
Refrigerator - A refrigerator is needed to chill the Olho de Sogra before serving.

Origin stories

Olho de Sogra, which translates to “Mother-In-Law’s Eye”, is a popular Brazilian sweet that’s usually served at children's parties or during festive seasons. The name is a playful nod to the traditional Brazilian mother-in-law's vigilant and ever-watching eye. The sweet is essentially a pitted prune stuffed with a creamy coconut filling, and is said to resemble an eye, hence the name. The unique combination of tangy prunes and sweet coconut creates a delightful treat enjoyed by both adults and children. The sweet also comes with a different variation known as Olho de Sogra Especial where the prunes are replaced with dried apricots. Despite the humorous name, this delicacy is a beloved part of Brazilian culinary culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.