The sweets that show up after a Brazilian churrasco.
On the fire
Abacaxi com canela is the fruit that goes on the grate: pineapple, sugar, and cinnamon. It is the one dessert that cooks with the meat.Grilled pineapple (abacaxi com canela).
Across Brazil
Pudim de leite condensado is the default homemade closer. One can of condensed milk, milk, eggs, and a caramel. It is made hours ahead and served cold. It shows up after a Sunday fire.
Guava paste with cheese (Romeu e Julieta) is slices of goiabada and fresh cheese. Goiabada is guava paste, not jelly. You put the plate out when the last meat comes off.
Brazilian chocolate fudge balls (brigadeiros) are the festa tray. They are made ahead and sit out after the fire.Coconut brigadeiros (beijinho) sit on the same tray: same condensed-milk base, coconut instead of cocoa.
Passion fruit mousse (mousse de maracujá) is a cold blender cream. It waits in the fridge.
Sul
Sagu de vinho is small cassava tapioca pearls cooked in red wine, sugar, clove, and cinnamon. It is from the Serra Gaúcha. Serve it cold, often with a spoon of vanilla cream.
Nordeste
Cartola is from Pernambuco: fried banana, queijo coalho or queijo de manteiga, and a heavy dust of sugar and cinnamon. It is a recognized state heritage sweet. It is not the same dish as savory fried plantain.
Pernambuco roll cake (bolo de rolo) is thin sheets of sponge rolled around melted goiabada.
Coconut egg-yolk custard (quindim) is a small yellow coconut custard from the Northeast, especially Bahia. Bake it the day before and turn the cups out cold.
Coconut candy (cocada) is coconut cooked with sugar until it holds a mound. The white one is the home tray sweet.
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