Bala Baiana (Brazilian Coconut Bon Bons)
Bala Baiana (Brazilian Coconut Bon Bons)
Ingredients
For the Sugar Coating
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon vinegar
Instructions
- 1
In a saucepan, add the salted butter and turn the heat to medium until the butter is completely melted.
⏱️ 1 min
- 2
Add the sweetened condensed milk and sweetened coconut flakes to the saucepan with the melted butter.
⏱️ 1 min
- 3
Stir the mixture continuously on medium heat for 5 to 7 minutes, or until it has thickened significantly and pulls away from the sides of the pan.
⏱️ 7 min
- 4
Transfer the thickened coconut mixture into a separate bowl. Place the bowl in the refrigerator and chill until the mixture is completely cooled and firm enough to handle, about 30 minutes to 1 hour.
⏱️ 30 min
- 5
Once the coconut mixture is cooled, lightly grease your hands with butter. Take about 1 tablespoon of the mixture and roll it between your palms to form a smooth, bite-sized ball.
⏱️ 10 min
- 6
Place each formed ball onto a parchment-lined pan. Continue until all of the mixture has been rolled into balls. Insert a toothpick into each coconut ball at this stage for easier dipping later.
⏱️ 10 min
- 7
In a clean saucepan, combine the granulated sugar, water, and vinegar for the sugar coating.
⏱️ 1 min
- 8
Bring the sugar mixture to a boil over medium-high heat, stirring occasionally, until it reaches an amber color. This can take about 5-7 minutes. Watch carefully to prevent burning.
⏱️ 7 min
- 9
Immediately remove the saucepan from the heat once the sugar mixture turns amber. Work quickly as the sugar will continue to cook and harden.
⏱️ 1 min
- 10
Holding a coconut ball by its toothpick, carefully dip it into the hot amber sugar, swirling quickly to coat it evenly. The pot will be very hot, so exercise caution.
⏱️ 5 min
- 11
Place each sugar-coated ball back onto the parchment-lined pan. Repeat with the remaining coconut balls, working quickly before the sugar hardens in the pan.
⏱️ 5 min
- 12
Allow the Bala Baiana to cool completely on the parchment-lined pan until the sugar coating has hardened. Once cooled, carefully remove the toothpicks before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Bala Baiana (Brazilian Coconut Bon Bons)
For the Sugar Coating
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon vinegar
Instructions
- 1
In a saucepan, add the salted butter and turn the heat to medium until the butter is completely melted.
⏱️ 1 min - 2
Add the sweetened condensed milk and sweetened coconut flakes to the saucepan with the melted butter.
⏱️ 1 min - 3
Stir the mixture continuously on medium heat for 5 to 7 minutes, or until it has thickened significantly and pulls away from the sides of the pan.
⏱️ 7 min - 4
Transfer the thickened coconut mixture into a separate bowl. Place the bowl in the refrigerator and chill until the mixture is completely cooled and firm enough to handle, about 30 minutes to 1 hour.
⏱️ 30 min - 5
Once the coconut mixture is cooled, lightly grease your hands with butter. Take about 1 tablespoon of the mixture and roll it between your palms to form a smooth, bite-sized ball.
⏱️ 10 min - 6
Place each formed ball onto a parchment-lined pan. Continue until all of the mixture has been rolled into balls. Insert a toothpick into each coconut ball at this stage for easier dipping later.
⏱️ 10 min - 7
In a clean saucepan, combine the granulated sugar, water, and vinegar for the sugar coating.
⏱️ 1 min - 8
Bring the sugar mixture to a boil over medium-high heat, stirring occasionally, until it reaches an amber color. This can take about 5-7 minutes. Watch carefully to prevent burning.
⏱️ 7 min - 9
Immediately remove the saucepan from the heat once the sugar mixture turns amber. Work quickly as the sugar will continue to cook and harden.
⏱️ 1 min - 10
Holding a coconut ball by its toothpick, carefully dip it into the hot amber sugar, swirling quickly to coat it evenly. The pot will be very hot, so exercise caution.
⏱️ 5 min - 11
Place each sugar-coated ball back onto the parchment-lined pan. Repeat with the remaining coconut balls, working quickly before the sugar hardens in the pan.
⏱️ 5 min - 12
Allow the Bala Baiana to cool completely on the parchment-lined pan until the sugar coating has hardened. Once cooled, carefully remove the toothpicks before serving.
⏱️ 30 min