Bala Baiana
Bala Baiana
Ingredients
For the coconut balls
- 1 can sweetened condensed milk, (380g)
- 3/4 cup unsweetened shredded coconut, (60-70g)
- 1 tablespoon butter
For the caramel coating
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon white vinegar
Instructions
- 1
In a pan, combine the butter, sweetened condensed milk, and unsweetened shredded coconut. Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan (about 8–10 minutes).
⏱️ 10 min
- 2
Transfer the cooked coconut mixture to a greased bowl and let it cool completely. This will take approximately 30 minutes.
⏱️ 30 min
- 3
Lightly grease your hands with coconut oil or butter. Roll the cooled mixture into small balls. Chill the balls for 15-20 minutes so they firm up.
⏱️ 25 min
- 4
In a saucepan, combine the granulated sugar, water, and white vinegar. Bring to a boil. Cook until the syrup reaches the hard-crack stage (approximately 150°C or 302°F). To test, drop a little syrup into cold water—it should harden immediately and snap when broken. Work quickly once the caramel is ready, as it hardens fast.
⏱️ 10 min•🌡️ 150
- 5
Using a fork or skewer, quickly dip each chilled coconut ball into the hot caramel. Let the excess drip off, then place on parchment paper. Allow to cool completely until the shell hardens. Be careful when handling hot caramel.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Bala Baiana
For the coconut balls
- 1 can sweetened condensed milk, (380g)
- 3/4 cup unsweetened shredded coconut, (60-70g)
- 1 tablespoon butter
For the caramel coating
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon white vinegar
Instructions
- 1
In a pan, combine the butter, sweetened condensed milk, and unsweetened shredded coconut. Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan (about 8–10 minutes).
⏱️ 10 min - 2
Transfer the cooked coconut mixture to a greased bowl and let it cool completely. This will take approximately 30 minutes.
⏱️ 30 min - 3
Lightly grease your hands with coconut oil or butter. Roll the cooled mixture into small balls. Chill the balls for 15-20 minutes so they firm up.
⏱️ 25 min - 4
In a saucepan, combine the granulated sugar, water, and white vinegar. Bring to a boil. Cook until the syrup reaches the hard-crack stage (approximately 150°C or 302°F). To test, drop a little syrup into cold water—it should harden immediately and snap when broken. Work quickly once the caramel is ready, as it hardens fast.
⏱️ 10 min•🌡️ 150 - 5
Using a fork or skewer, quickly dip each chilled coconut ball into the hot caramel. Let the excess drip off, then place on parchment paper. Allow to cool completely until the shell hardens. Be careful when handling hot caramel.
⏱️ 15 min