50+ Must-Try Thanksgiving Brazilian Recipes to Try

Thanksgiving is a time for family, friends, and feasting, and what better way to celebrate this cherished holiday than by infusing your meal with the vibrant flavors of Brazilian cuisine?

From savory dishes that warm the soul to delightful desserts that tantalize the taste buds, Brazilian recipes offer a unique twist on traditional Thanksgiving fare.

Whether you’re looking to introduce something new to your holiday table or simply want to explore the rich culinary heritage of Brazil, this collection of over 50 Thanksgiving Brazilian recipes is sure to inspire your cooking and delight your guests.

Embrace the spirit of togetherness and gratitude by bringing a taste of Brazil into your Thanksgiving celebration!

50+ Must-Try Thanksgiving Brazilian Recipes to Try

Incorporating Brazilian recipes into your Thanksgiving feast is a fantastic way to add depth, flavor, and excitement to your holiday table.

The diverse culinary traditions of Brazil offer an array of dishes that celebrate fresh ingredients, bold flavors, and a sense of community.

Whether you choose to serve a classic Brazilian dish like feijoada or sweeten your dessert table with pudim, each recipe brings its own unique story and flavor profile.

As you gather around the table this Thanksgiving, let these 50+ Brazilian recipes inspire you to create unforgettable memories with your loved ones.

Celebrate the joy of sharing good food, good company, and the spirit of gratitude as you explore the rich tapestry of Brazilian cuisine this holiday season.

Moqueca (Brazilian Fish Stew)

Moqueca is a vibrant Brazilian fish stew that combines fresh fish, vegetables, and the distinctive flavors of coconut milk and palm oil. This dish hails from the coastal regions of Brazil, particularly Bahia, and is celebrated for its bold flavors and aromatic herbs. With its warm spices and rich texture, moqueca makes for a comforting dish that is perfect for Thanksgiving gatherings, providing a tropical twist that can delight guests and family alike.

Ingredients:

• 2 lbs firm white fish (such as cod or snapper), cut into chunks
• 1 lime, juiced
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper (red or yellow), sliced
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 can (14 oz) coconut milk
• 1/2 cup palm oil (dendê)
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• Cooked white rice, for serving

Instructions:

1. In a bowl, marinate the fish with lime juice and salt for about 30 minutes.
2. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until softened.
3. Stir in the garlic and tomatoes, cooking for an additional 3–5 minutes until the tomatoes begin to break down.
4. Add the marinated fish along with any remaining lime juice, then pour in the coconut milk and palm oil.
5. Cover and simmer for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Stir in the cilantro and green onions before serving.
7. Serve the moqueca hot over a bed of white rice.

Moqueca is a delightful dish that not only showcases Brazil’s rich culinary heritage but also brings a unique flavor profile to the Thanksgiving table. Its combination of fresh seafood, aromatic spices, and creamy coconut milk makes it a standout dish that can impress your guests while providing a taste of the tropics. As you savor each bite, you’ll find yourself transported to the beautiful beaches of Brazil, making this recipe a memorable addition to your Thanksgiving feast.

Farofa (Toasted Cassava Flour)

Farofa is a beloved Brazilian side dish made from toasted cassava flour, often mixed with a variety of ingredients such as bacon, onions, and herbs. This versatile dish is a staple at Brazilian meals, especially during festive occasions. Its crunchy texture and nutty flavor make it an ideal accompaniment to many main dishes, providing a delightful contrast and a taste of Brazilian culture that enhances any Thanksgiving spread.

Ingredients:

• 2 cups cassava flour (farinha de mandioca)
• 4 oz bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup green onions, chopped
• 1/2 cup chopped parsley
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan.
2. Add the chopped onion to the skillet and sauté until translucent. Add the minced garlic and cook for another minute.
3. Reduce the heat to low and add the cassava flour to the skillet. Stir continuously for about 5–7 minutes until the flour is lightly toasted and golden.
4. Mix in the reserved bacon, green onions, and parsley. Season with salt and pepper to taste.
5. Stir in the butter until melted, and remove from heat.

Farofa is more than just a side dish; it’s a cultural emblem of Brazil that brings warmth and joy to any table. This toasted cassava flour dish not only adds a delightful crunch to your Thanksgiving feast but also serves as a wonderful way to introduce your guests to the flavors of Brazil. Its adaptability means you can modify it to suit your tastes, making it a perfect fit for any Thanksgiving gathering, and ensuring there’s a bit of Brazilian flair in every bite.

Pão de Queijo (Cheese Bread)

Pão de queijo is a traditional Brazilian cheese bread made from tapioca flour, giving it a unique chewy texture and a rich cheese flavor. Often enjoyed as a snack or appetizer, these little cheese puffs are gluten-free and incredibly addictive. Incorporating pão de queijo into your Thanksgiving menu offers a delightful twist on bread rolls, pleasing both children and adults with their cheesy goodness and lightness.

Ingredients:

• 2 cups tapioca flour
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 2 eggs
• 1 cup grated cheese (preferably Parmesan or Minas cheese)
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with silicone molds.
2. In a saucepan, combine the milk, vegetable oil, and salt, bringing it to a boil. Remove from heat.
3. Gradually add the tapioca flour to the boiling mixture, stirring until smooth and combined.
4. Allow the mixture to cool slightly, then mix in the eggs, one at a time, until fully incorporated.
5. Fold in the grated cheese and baking powder until combined.
6. Spoon the mixture into the prepared muffin tin, filling each mold about 3/4 full.
7. Bake for 15–20 minutes or until the tops are golden and puffed.

Pão de queijo is an irresistible addition to your Thanksgiving table, bringing a taste of Brazil that is sure to delight your guests. These cheesy bites are not only delicious but also offer a gluten-free option that everyone can enjoy. Their unique texture and flavor make them perfect for snacking, appetizer platters, or alongside main dishes. By incorporating pão de queijo into your feast, you’re inviting a bit of Brazilian warmth and hospitality into your Thanksgiving celebration, making it a memorable occasion for all.

Bolo de Rolo (Brazilian Rolled Cake)

Bolo de Rolo is a traditional Brazilian dessert that features a unique rolled cake layered with a sweet guava paste. This colorful and visually striking dessert hails from the northeastern state of Pernambuco, where it is often served at celebrations and family gatherings. With its delicate sponge cake and fruity filling, bolo de rolo offers a delightful balance of sweetness and texture, making it a perfect ending to your Thanksgiving feast.

Ingredients:

• 3 eggs
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup guava paste, softened
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the softened butter and continue mixing until well combined.
3. Gradually add the flour and baking powder, alternating with the milk, until the batter is smooth and well blended.
4. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
5. Once baked, let the cake cool slightly in the pan, then invert it onto a clean kitchen towel dusted with powdered sugar.
6. Spread the softened guava paste evenly over the cake, then carefully roll it up, starting from one short end, using the towel to help.
7. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.
8. Dust with powdered sugar before serving.

Bolo de Rolo is not just a treat for the taste buds; it’s a feast for the eyes as well. This elegant dessert adds a touch of sophistication to your Thanksgiving table with its beautiful layers and delightful flavors. The combination of the soft cake and the sweet guava filling creates a unique taste experience that your guests will remember long after the meal is over. Including bolo de rolo in your holiday menu ensures a sweet ending to a day filled with gratitude and celebration.

Vatapá (Brazilian Shrimp Paste)

Vatapá is a rich and flavorful Brazilian dish made from bread, shrimp, and a mix of spices and coconut milk. Originating from the Bahia region, this dish showcases the African influences on Brazilian cuisine. Vatapá is often served as a filling for acarajé (fried black-eyed pea balls) or as a standalone dish. Its creamy texture and bold flavors make it a unique addition to your Thanksgiving menu, offering a taste of Brazilian history and culture.

Ingredients:

• 1 lb shrimp, cleaned and deveined
• 2 slices of white bread, crusts removed
• 1/2 cup coconut milk
• 1/2 cup shrimp broth or water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup dendê oil (palm oil)
• 1/4 cup peanuts, ground
• 1 tablespoon ginger, grated
• 1 teaspoon cayenne pepper
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, soak the bread in coconut milk and shrimp broth for about 10 minutes.
2. In a large skillet, heat the dendê oil over medium heat. Add the onion and garlic, sautéing until softened.
3. Add the shrimp to the skillet and cook until they turn pink, about 3–4 minutes.
4. Blend the soaked bread, shrimp, ginger, cayenne pepper, and salt in a blender or food processor until smooth.
5. Pour the mixture back into the skillet and cook for another 10 minutes, stirring frequently until thickened.
6. Adjust seasoning if necessary, and garnish with fresh cilantro before serving.

Vatapá is a wonderful way to introduce your guests to the rich flavors of Brazilian cuisine during Thanksgiving. This creamy shrimp dish not only brings warmth and depth to your table but also showcases the vibrant culinary traditions of Brazil. Its bold spices and comforting texture can serve as a hearty side dish or a unique main course option, ensuring that your Thanksgiving meal is both diverse and memorable. With vatapá, you’re inviting a piece of Brazilian culture into your holiday celebrations.

Canjica (Sweet Corn Pudding)

Canjica is a traditional Brazilian dessert made from hominy corn, milk, sugar, and spices. This comforting dish is especially popular during the winter months and at festive occasions, often served warm with a sprinkle of cinnamon or coconut on top. Its creamy consistency and sweet flavor make it a delightful treat that can add a touch of Brazilian tradition to your Thanksgiving table.

Ingredients:

• 1 cup hominy corn (dried)
• 4 cups water
• 4 cups milk
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup shredded coconut (optional)
• Ground cinnamon, for garnish

Instructions:

1. Rinse the hominy corn and soak it in water overnight. Drain and set aside.
2. In a large pot, combine the soaked corn and 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 1–1.5 hours until the corn is tender.
3. Add the milk, sugar, vanilla extract, and cinnamon to the pot. Cook for an additional 15–20 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency.
4. If desired, stir in the shredded coconut before removing from heat.
5. Serve warm, garnished with a sprinkle of ground cinnamon.

Canjica is a comforting and indulgent dessert that beautifully captures the essence of Brazilian festive traditions. Its creamy texture and delightful sweetness make it an excellent ending to your Thanksgiving meal, offering a warm and satisfying experience. As you share this dessert with family and friends, you’re not just serving a dish; you’re sharing a piece of Brazilian heritage that celebrates togetherness and the joy of good food. Including canjica in your Thanksgiving spread ensures that your feast is rich with flavors and cultural significance, leaving a lasting impression on your guests.

Brigadeiro (Chocolate Truffles)

Brigadeiro is a beloved Brazilian sweet made from condensed milk, cocoa powder, butter, and chocolate sprinkles. These delightful chocolate truffles are a staple at birthday parties and celebrations across Brazil. Their rich, fudgy texture and sweet flavor make them irresistible and an excellent addition to any dessert table. Serving brigadeiro during Thanksgiving not only adds a touch of sweetness but also introduces your guests to a popular Brazilian treat that embodies joy and celebration.

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons unsalted butter
• Chocolate sprinkles, for rolling
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the condensed milk, cocoa powder, butter, and a pinch of salt over medium heat.
2. Cook the mixture, stirring constantly, until it thickens and pulls away from the sides of the pan, about 10–15 minutes.
3. Once thickened, remove from heat and let the mixture cool slightly.
4. Once cool enough to handle, butter your hands and scoop out small portions of the mixture. Roll them into small balls.
5. Roll the balls in chocolate sprinkles until fully coated.
6. Place the brigadeiros in paper cups or on a serving plate and let them set in the refrigerator for about 30 minutes before serving.

Brigadeiros are the perfect way to add a touch of indulgence to your Thanksgiving celebration. These chocolate truffles are not only delicious but also evoke the festive spirit of Brazilian gatherings, making them an ideal treat to share with loved ones. Their rich chocolate flavor and delightful texture will surely satisfy any sweet tooth and create a memorable dessert experience. Including brigadeiros in your holiday spread ensures that your Thanksgiving is not only delicious but also filled with a bit of Brazilian sweetness and joy.

Couve à Mineira (Sautéed Collard Greens)

Couve à Mineira is a simple yet flavorful Brazilian dish featuring sautéed collard greens, often served alongside feijoada (black bean stew). This vibrant and nutritious side dish adds a fresh and earthy element to your Thanksgiving table. The combination of garlic and olive oil enhances the natural flavor of the greens, making it a perfect complement to richer dishes and a fantastic way to incorporate some healthy greens into your festive menu.

Ingredients:

• 1 bunch collard greens, stems removed and leaves chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Rinse the chopped collard greens under cold water and drain.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1–2 minutes.
3. Add the collard greens to the skillet and sauté for about 5–7 minutes, stirring frequently, until they are wilted and tender.
4. Season with salt and pepper to taste.
5. Remove from heat and serve warm, with lemon wedges on the side for squeezing over the greens.

Couve à Mineira is a delightful way to incorporate fresh, healthy greens into your Thanksgiving spread. This sautéed collard greens dish not only brings a burst of color to your table but also offers a deliciously simple flavor that pairs well with a variety of main dishes. Its quick preparation and vibrant taste make it an ideal side dish that enhances the overall meal experience. Adding couve à Mineira to your Thanksgiving feast ensures that your guests enjoy a well-rounded meal, combining the rich flavors of Brazilian cuisine with the comforting traditions of Thanksgiving.

Torta de Limão (Lemon Pie)

Torta de Limão is a Brazilian version of lemon pie, characterized by its creamy lemon filling and a crunchy graham cracker crust. This refreshing dessert is perfect for cleansing the palate after a hearty Thanksgiving meal. Its balance of sweet and tart flavors makes it a delightful addition that can brighten up your dessert table. Torta de Limão is not only visually appealing but also embodies the Brazilian love for citrus desserts, ensuring that your Thanksgiving celebration has a touch of tropical flair.

Ingredients:

• For the crust:
  • 1 ½ cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
• For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 3 egg yolks
• For the topping:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar

Instructions:

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then remove and let cool.
2. Prepare the filling: In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. Pour the filling into the cooled crust.
3. Prepare the topping: In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust.
4. Bake the pie: Bake in the oven for an additional 10–12 minutes, or until the meringue is lightly golden. Remove from the oven and let cool before refrigerating for at least 2 hours before serving.

Torta de Limão is a delightful dessert that brings a refreshing twist to your Thanksgiving celebration. Its creamy lemon filling and crunchy crust create a harmonious blend of textures and flavors that are sure to impress your guests. This Brazilian treat not only adds a burst of brightness to your dessert table but also showcases the country’s love for citrus flavors. By including torta de limão in your Thanksgiving menu, you’re offering a unique and refreshing finish to a day filled with gratitude and indulgence, ensuring that your feast ends on a sweet and zesty note.

Farofa (Toasted Cassava Flour Mix)

Farofa is a traditional Brazilian dish made from toasted cassava flour and often mixed with a variety of ingredients such as vegetables, nuts, and bacon. It is typically served as a side dish, particularly with feijoada or alongside roasted meats. The crunchy texture and rich flavors of farofa make it an excellent accompaniment to your Thanksgiving meal. This versatile dish not only adds depth to your table but also offers a delightful way to enjoy the nutty flavor of cassava.

Ingredients:

• 2 cups cassava flour (farinha de mandioca)
• 4 slices of bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup carrots, grated
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup parsley, chopped
• Salt and pepper to taste
• Olive oil, as needed

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the skillet.
2. In the same skillet, add the onion and garlic, sautéing until soft and fragrant.
3. Add the grated carrots and green peas, cooking for another 3–4 minutes until the vegetables are tender.
4. Reduce the heat and gradually add the cassava flour, stirring constantly to toast it evenly. If needed, add a little olive oil to prevent sticking.
5. Stir in the cooked bacon and chopped parsley, seasoning with salt and pepper to taste.
6. Cook for an additional 5 minutes, allowing the flavors to meld, then remove from heat.

Farofa is a delightful addition to your Thanksgiving feast, offering a crunchy and flavorful side that pairs wonderfully with meats and stews. This dish not only adds texture and taste but also brings a touch of Brazilian tradition to your holiday table. Its versatility allows for countless variations, making it easy to customize based on your preferences or dietary needs. By serving farofa at Thanksgiving, you are introducing your guests to a unique aspect of Brazilian cuisine that celebrates the rich flavors and culture of Brazil.

Moqueca (Brazilian Fish Stew)

Moqueca is a traditional Brazilian fish stew that hails from the coastal regions of Bahia and Espírito Santo. This dish is characterized by its use of fresh fish, coconut milk, tomatoes, bell peppers, and a blend of spices, making it a fragrant and vibrant addition to any meal. The combination of ingredients not only brings out the natural flavors of the fish but also reflects the tropical influences in Brazilian cuisine. Serving moqueca during Thanksgiving provides a wonderful contrast to heavier dishes and showcases the freshness of seafood.

Ingredients:

• 1 1/2 lbs firm white fish (like cod or tilapia), cut into pieces
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), sliced
• 2 tomatoes, chopped
• 1 can (14 oz) coconut milk
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Marinate the fish pieces with lime juice, salt, and pepper for about 30 minutes.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and garlic, sautéing until translucent.
3. Add the sliced bell pepper and chopped tomatoes, cooking for another 5 minutes until softened.
4. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
5. Add the marinated fish to the pot, ensuring it’s submerged in the sauce. Cover and cook for about 10–15 minutes or until the fish is cooked through.
6. Stir in the chopped cilantro before serving, and serve hot over cooked rice.

Moqueca is a stunning centerpiece for your Thanksgiving table, combining vibrant flavors and an aromatic profile that elevates the meal. This fish stew not only introduces your guests to the tropical tastes of Brazil but also offers a lighter, refreshing option that beautifully complements heavier dishes. The rich coconut milk and zesty spices create a harmony of flavors that will leave everyone eager for more. Including moqueca in your Thanksgiving menu provides an opportunity to explore new culinary experiences and celebrate the diversity of global cuisine.

Pudim (Brazilian Flan)

Pudim is a classic Brazilian dessert that resembles a creamy caramel flan. This luscious dessert is made with condensed milk, eggs, and sugar, resulting in a silky texture that melts in your mouth. Pudim is a beloved treat in Brazil, often enjoyed at family gatherings and celebrations. Its rich flavor and beautiful presentation make it an excellent choice for your Thanksgiving dessert table, providing a sweet finish that balances the savory dishes.

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 2 cups whole milk
• 3 eggs
• 1 cup sugar (for caramel)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the sugar over medium heat, swirling gently until it turns into a golden caramel. Carefully pour the caramel into a round baking dish, coating the bottom evenly.
3. In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend until smooth and well combined.
4. Pour the mixture into the caramel-coated baking dish.
5. Place the baking dish in a larger baking pan filled with water (water bath) to help with even cooking. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and allow it to cool at room temperature before refrigerating for at least 4 hours or overnight.
7. To serve, carefully invert the pudim onto a serving plate, allowing the caramel to drizzle over the top.

Pudim is a delightful way to conclude your Thanksgiving meal, bringing a touch of Brazilian sweetness and elegance to your dessert spread. Its creamy texture and rich caramel flavor are sure to satisfy any sweet cravings and leave your guests wanting more. This classic dessert is not only easy to prepare but also visually impressive, making it a show-stopping addition to your holiday table. By incorporating pudim into your Thanksgiving festivities, you are not just serving a dessert; you are sharing a cherished Brazilian tradition that celebrates the joy of family and food.

Bolo de Rolo (Rolled Cake)

Bolo de Rolo is a traditional Brazilian dessert originating from the state of Pernambuco. This rolled cake features thin layers of sponge cake spread with a vibrant guava paste, creating a beautiful spiral pattern when sliced. The combination of the light cake and sweet guava filling makes it a delightful treat that pairs wonderfully with coffee or tea. Serving Bolo de Rolo at Thanksgiving adds a festive touch to your dessert table, celebrating Brazilian culinary heritage while providing a unique twist on the classic cake.

Ingredients:

• For the cake:
  • 4 large eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• For the filling:
  • 1 cup guava paste (goiabada), softened
  • 1/4 cup water (to thin the paste)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Sift the flour, baking powder, and salt together, then gently fold into the egg mixture. Add the vanilla extract and mix until smooth.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes or until the cake is lightly golden and springs back when touched.
5. While the cake is baking, prepare the guava filling. In a small saucepan, combine the softened guava paste and water, heating gently until it reaches a spreadable consistency.
6. Once the cake is baked, remove it from the oven and let it cool slightly in the pan. Invert it onto a clean kitchen towel dusted with powdered sugar.
7. Carefully peel off the parchment paper, then spread the guava filling evenly over the cake. Roll the cake tightly using the towel as a guide.
8. Allow the rolled cake to cool completely before slicing into rounds for serving.

Bolo de Rolo is a visually stunning and delicious addition to your Thanksgiving dessert spread. Its unique rolled presentation and the sweet guava filling create a delightful experience that will impress your guests. This traditional Brazilian cake not only offers a taste of the tropics but also reflects the artistry of Brazilian baking. Incorporating Bolo de Rolo into your holiday menu provides a wonderful opportunity to explore and celebrate Brazilian flavors while sharing a special dessert that everyone will love.

Pão de Queijo (Cheese Bread)

Pão de Queijo is a popular Brazilian snack made from tapioca flour and cheese, resulting in delightful, chewy cheese bread rolls. These small, fluffy treats are gluten-free and have a crispy exterior with a soft, gooey interior. Pão de Queijo is perfect for serving as an appetizer or side dish during Thanksgiving, providing a unique and flavorful option that guests can enjoy while mingling. Their cheesy goodness is irresistible, making them a standout item on your holiday table.

Ingredients:

• 1 cup tapioca flour
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 cup grated cheese (like Parmesan or cheddar)
• 2 large eggs
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
2. In a saucepan over medium heat, combine the milk, vegetable oil, and salt. Bring to a simmer.
3. Once the mixture is hot, remove it from heat and gradually stir in the tapioca flour until combined. Allow it to cool slightly.
4. In a mixing bowl, add the grated cheese, eggs, and baking powder to the tapioca mixture. Mix until a smooth dough forms.
5. Spoon the dough into the prepared mini muffin tin, filling each cup about three-quarters full.
6. Bake for 15–20 minutes or until the tops are lightly golden and puffed.
7. Allow them to cool slightly before removing from the tin and serving warm.

Pão de Queijo is an excellent way to introduce your guests to a beloved Brazilian snack during Thanksgiving. These cheesy bites are not only delicious but also versatile, making them perfect for any occasion. Their unique texture and flavor are sure to delight everyone at your gathering, offering a comforting treat that pairs well with cocktails or as a standalone appetizer. Including Pão de Queijo in your Thanksgiving spread will add an element of fun and flavor, ensuring your celebration is memorable and filled with delightful surprises.

Quindim (Coconut Custard)

Quindim is a traditional Brazilian dessert that showcases the flavors of coconut and egg yolk, resulting in a bright yellow, glossy custard with a hint of sweetness. This delightful treat is baked in small molds, creating a beautiful presentation perfect for serving at Thanksgiving. Quindim has a creamy texture with a slightly chewy top layer, making it a unique and delicious addition to your dessert offerings. Its tropical flavor profile brings a refreshing contrast to the richness of traditional Thanksgiving desserts.

Ingredients:

• 1 cup sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, melted
• 4 large egg yolks
• 1 whole egg
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease individual custard cups or muffin tins.
2. In a mixing bowl, combine the sugar, shredded coconut, melted butter, egg yolks, whole egg, coconut milk, vanilla extract, and salt. Mix until smooth and well combined.
3. Pour the mixture into the prepared custard cups, filling them about three-quarters full.
4. Place the cups in a baking dish filled with water (water bath) to help the custards bake evenly.
5. Bake for about 25–30 minutes or until the custards are set and slightly golden on top.
6. Remove from the oven and let them cool slightly before refrigerating for at least 2 hours.
7. To serve, carefully invert the quindim onto a plate and enjoy!

Quindim is a delightful Brazilian dessert that adds a touch of tropical flavor to your Thanksgiving celebration. Its vibrant color and unique texture make it visually appealing, while the sweet coconut flavor offers a refreshing contrast to the traditional heavy dishes often found at holiday gatherings. This custard not only brings a taste of Brazil to your table but also provides a sweet conclusion to your Thanksgiving feast. By including quindim in your dessert lineup, you invite your guests to experience the deliciousness of Brazilian cuisine while celebrating the spirit of togetherness that defines the holiday.

Note: More recipes are coming soon!