Bala Baiana Brazilian Coconut Candy
Bala Baiana Brazilian Coconut Candy
Ingredients
For the Coconut Filling
- 1 can sweetened condensed milk, (395g)
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
For the Caramel Coating
- 2 cups granulated sugar
- 1/4 cup water
- 1 tablespoon white vinegar
Instructions
- 1
In a saucepan, combine the sweetened condensed milk, shredded coconut, and vanilla extract. Cook the mixture over medium-low heat, stirring constantly, until it thickens and easily pulls away from the sides of the pan.
⏱️ 15 min
- 2
Transfer the cooked coconut mixture to a plate and allow it to cool completely.
⏱️ 10 min
- 3
Once the mixture has cooled, roll it into small, uniform balls. Place the rolled coconut balls onto a parchment-lined tray and refrigerate them to firm up.
⏱️ 30 min
- 4
In a separate clean saucepan, combine the granulated sugar, water, and white vinegar. Cook this mixture over medium heat without stirring until it transforms into a golden amber color.
⏱️ 15 min
- 5
As soon as the caramel reaches the desired golden amber color, immediately remove the saucepan from the heat.
- 6
Take the chilled coconut balls from the refrigerator. Carefully dip each coconut ball one by one into the hot caramel. Use a skewer or a fork to turn the balls, ensuring they are fully coated with caramel.
⏱️ 10 min
- 7
Lift the coated candy and allow any excess caramel to drip off before placing it back on the parchment-lined tray. Let the caramel-coated candies cool and harden completely on the tray.
⏱️ 5 min
- 8
Once hardened, the Bala Baiana candies are ready to be served.
Kitchen Tools
Nutrition Facts (per serving)
Bala Baiana Brazilian Coconut Candy
For the Coconut Filling
- 1 can sweetened condensed milk, (395g)
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
For the Caramel Coating
- 2 cups granulated sugar
- 1/4 cup water
- 1 tablespoon white vinegar
Instructions
- 1
In a saucepan, combine the sweetened condensed milk, shredded coconut, and vanilla extract. Cook the mixture over medium-low heat, stirring constantly, until it thickens and easily pulls away from the sides of the pan.
⏱️ 15 min - 2
Transfer the cooked coconut mixture to a plate and allow it to cool completely.
⏱️ 10 min - 3
Once the mixture has cooled, roll it into small, uniform balls. Place the rolled coconut balls onto a parchment-lined tray and refrigerate them to firm up.
⏱️ 30 min - 4
In a separate clean saucepan, combine the granulated sugar, water, and white vinegar. Cook this mixture over medium heat without stirring until it transforms into a golden amber color.
⏱️ 15 min - 5
As soon as the caramel reaches the desired golden amber color, immediately remove the saucepan from the heat.
- 6
Take the chilled coconut balls from the refrigerator. Carefully dip each coconut ball one by one into the hot caramel. Use a skewer or a fork to turn the balls, ensuring they are fully coated with caramel.
⏱️ 10 min - 7
Lift the coated candy and allow any excess caramel to drip off before placing it back on the parchment-lined tray. Let the caramel-coated candies cool and harden completely on the tray.
⏱️ 5 min - 8
Once hardened, the Bala Baiana candies are ready to be served.