Bala Baianas are Brazilian coconut bonbons that made by mixing condensed milk and shredded coconut and rolled into bite size pieces.
The bonbons are then coated in a hard caramel that crackles when you bite into them. If you love coconut you must try this recipe.
If you love desserts with condensed milk be sure to try my Dulce de Leche and my Brazilian Lemonade.
Recipe highlights
- Quick to make: You only need 10 minutes to make the filling and another 10 minutes to make the caramel coating. You will need to refrigerate the filling for at least an hour.
- Everyday ingredients: I love coconut and condensed milk and I always have them stocked in my pantry but if you need to head to the store, these ingredients are easy to find.
Ingredients
- Coconut flakes: I used unsweetened.
- Condensed milk: one can or about 1 cup plus ¼ cup.
- Butter: I used unsalted butter.
- Sugar: To make the caramel coating. I used granulated sugar.
- Vinegar: A splash of vinegar prevents the caramel from breaking.
Instructions
Use a non-stick skillet to melt the butter.
Add the coconut flakes and condensed milk.
Cook for about 5 minutes stirring constantly until the mixture thickens up.
Allow the paste to cool down and refrigerate for about 20 minutes.
Use a spoon to divide the batter and form balls of the same size.
Once you have made all the balls, make the caramel to coat them. This comes together quickly so be ready to coat the balls with the caramel.
Allow them to cool down on the parchment paper before eating.
Storage
You can store any leftover bonbons in an airtight container and refrigerate for up to 3 days.
Bala Baiana
Equipment
- 1 medium sauce pan
- 12 tooth picks
- 1 small sauce pan
- parchment paper
- 1 silicone spatula
Ingredients
- 1 tablespoon butter
- 1 cup condensed milk
- ⅔ cup coconut flakes I used unsweetened
Candy coating
- 1 cup sugar
- ½ cup water
- 1 tablespoon vinegar
Instructions
- In a medium sauce pan, melt the butter, add the condensed milk and coconut flakes.1 tablespoon butter, 1 cup condensed milk, ⅔ cup coconut flakes
- Cook over medium heat until the mixture thickens, constantly stirring with a silicone spatula.
- Remove from the stove and set aside to cool down for 5 minutes, then refrigerate for 20 minutes.
- Grease your hands with a neutral oil and make small bite-size balls.
- Add tooth picks to all the balls and set aside in the fridge while you make the caramel coating.
Make the caramel
- In a small saucepan combine the sugar, water and vinegar.1 cup sugar, ½ cup water, 1 tablespoon vinegar
- Cook over medium heat without stirring for about 6-7 minutes until the mixtures thickens and becomes light to medium brown in color.
- Remove from the heat and coat the coconut balls with the caramel and place them on a piece of parchment paper.
- Work quickly but carefully as the caramel will be very hot.
- Allow them to cool down and enjoy.
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