Bala Baiana (Brazilian Coconut Candy Recipe)
This Bala Baiana (Brazilian Coconut Candy Recipe) made with coconut, condensed milk and a crisp caramel coating is a perfectly balanced treat that is so fun to eat!
How to Make Bala Baiana
This Bala Baiana (Brazilian Coconut Candy Recipe) are so tasty with the perfect balance of sweetness! This sweet treat originates from Brazil and is made with minimal ingredients that blends together beautifully. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Desiccated Coconut
- Condensed Milk
- Unsalted Butter
- Granulated Sugar
- Filtered Water
- White Vinegar
- Salt
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Make Coconut Mixture – add the coconut, condensed milk, salt and butter into a saucepan under medium low heat. With a spatula, mix the ingredients together until all the butter is melted and the mixture goes from a soft consistency to a slightly firmer consistency that pulls away from the side of the pan, about 5 to 6 minutes or longer as needed.
- Chill Coconut Mixture – transfer the coconut mixture into a bowl and flatten into an even layer. Cover with plastic wrap and place in the fridge to chill for 30 to 60 minutes.
- Form Coconut Balls – once the coconut mixture is fully chilled (no longer warm to touch), spoon out a small portion about 1 1/2 to 2 teaspoons and roll into a ball. Transfer to a parchment paper lined baking sheet. You should end with 24 to 25 coconut balls.
- Prepare Caramel Coating – in a small saucepan under medium heat, add the sugar, water and vinegar. Whisk the ingredients together to combine and just until all the sugar is dissolved and the sugar mixture starts to come to a boil. At this point, do not whisk any further. Continue to boil the sugar mixture until it starts to change color and becomes a golden amber brown color. Remove the caramel from the as it will continue to develop a more rich amber brown color.
- Coat Coconut Balls – working quickly, insert a skewer into one of the coconut balls and coat in the hot caramel. I like to rotate the coconut ball in the caramel to full coat and gently shake to remove any excess caramel. Transfer the coated candy back to the parchment lined baking sheet. Repeat process until all the coconut balls are coated in the caramel coating.
- Serve – allow the coconut candy to set for a few minutes before serving.
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Bala Baiana (Brazilian Coconut Candy Recipe)
This Bala Baiana (Brazilian Coconut Candy Recipe) made with coconut, condensed milk and a crisp caramel coating is a perfectly balanced treat that is so fun to eat!
Servings: 8
Ingredients
Coconut Candy
- (200 g) 1 1/4 cup desiccated coconut
- (300 g) condensed milk
- 1 tablespoon unsalted butter
- 1/4 to 1/2 teaspoon kosher or sea salt, adjust to preference
Caramel Coating
- 1 1/2 cups 300g granulated sugar
- 1/2 cup 120ml filtered water
- 1 teaspoon white vinegar or lemon juice
Instructions
- In a saucepan under medium low heat, add the coconut, condensed milk, salt and butter. With a spatula, mix the ingredients together until all the butter is melted and the mixture goes from a soft consistency to a slightly firmer consistency that pulls away from the side of the pan, about 5 to 6 minutes or longer as needed.
- Transfer the coconut mixture into a bowl and flatten into an even layer. Cover with plastic wrap and place in the fridge to chill for 30 to 60 minutes.
- Once the coconut mixture is fully chilled (no longer warm to touch), spoon out a small portion, about 1 1/2 to 2 teaspoons, and roll into a ball. Transfer to a parchment paper lined baking sheet and repeat this process. You should end with 24 to 25 coconut balls.
- In a small saucepan under medium heat, add the sugar, water and vinegar. Whisk the ingredients together to combine until all the sugar is dissolved and the mixture starts to come to a boil.
- At this point, do not whisk any further. Continue to boil the sugar mixture until it starts to change color and becomes a golden amber brown color. Remove the caramel from the as it will continue to develop a more rich amber brown color.
- Working quickly, insert a skewer into one of the coconut balls and coat in the hot caramel. I like to rotate the coconut ball in the caramel to full coat and gently shake to remove any excess caramel.
- Transfer the coated candy back to the parchment lined baking sheet. Repeat process until all the coconut balls are coated in the caramel coating. (If caramel starts to become too thick, gently warm back up over medium heat to help loosen up the caramel.)
- Allow the bala baiana to set for a few minutes before serving.
