Bala Baiana
Bala Baiana
Ingredients
For the Coconut Balls
- 400 g condensed milk
- 120 g desiccated coconut
- 20 g butter
- 1 pinch salt, optional
- as needed butter, for greasing hands
For the Caramel
- 300 g granulated sugar
- 120 ml water
Instructions
- 1
In a medium bowl, combine the condensed milk, desiccated coconut, butter, and an optional pinch of salt. Stir the ingredients together thoroughly until well combined and a uniform mixture is formed.
⏱️ 5 min
- 2
Transfer the coconut mixture to a non-stick pan. Cook over medium heat, stirring continuously with a spatula. Continue cooking until the mixture thickens significantly and pulls away from the sides of the pan, indicating it's ready.
⏱️ 10 min
- 3
Pour the cooked coconut mixture onto a plate or tray lined with parchment paper. Spread it out evenly to facilitate faster cooling. Allow the mixture to cool completely and become firm enough to handle, which will take at least 30 minutes.
⏱️ 30 min
- 4
Once the mixture has cooled and is firm, lightly grease your hands with butter. Take small, equal portions of the cooled mixture and roll them into smooth, uniform balls. Place the rolled balls onto a clean sheet of parchment paper.
⏱️ 15 min
- 5
For the caramel, combine the granulated sugar and water in a separate, clean heavy-bottomed pan. Heat the sugar and water over medium heat without stirring. Allow the mixture to boil and caramelize until it reaches a rich amber color. This process can take 8-10 minutes.
⏱️ 10 min
- 6
Working quickly, use a skewer or a fork to carefully dip each coconut ball into the hot caramel, ensuring it is fully coated. Allow any excess caramel to drip off.
⏱️ 5 min - 7
Place the caramel-coated balls back onto the parchment paper to cool. Allow the caramel to harden completely, which may take another 30 minutes. Once set, the Bala Baiana are ready to serve.
⏱️ 30 min
Kitchen Tools
Bala Baiana
For the Coconut Balls
- 400 g condensed milk
- 120 g desiccated coconut
- 20 g butter
- 1 pinch salt, optional
- as needed butter, for greasing hands
For the Caramel
- 300 g granulated sugar
- 120 ml water
Instructions
- 1
In a medium bowl, combine the condensed milk, desiccated coconut, butter, and an optional pinch of salt. Stir the ingredients together thoroughly until well combined and a uniform mixture is formed.
⏱️ 5 min - 2
Transfer the coconut mixture to a non-stick pan. Cook over medium heat, stirring continuously with a spatula. Continue cooking until the mixture thickens significantly and pulls away from the sides of the pan, indicating it's ready.
⏱️ 10 min - 3
Pour the cooked coconut mixture onto a plate or tray lined with parchment paper. Spread it out evenly to facilitate faster cooling. Allow the mixture to cool completely and become firm enough to handle, which will take at least 30 minutes.
⏱️ 30 min - 4
Once the mixture has cooled and is firm, lightly grease your hands with butter. Take small, equal portions of the cooled mixture and roll them into smooth, uniform balls. Place the rolled balls onto a clean sheet of parchment paper.
⏱️ 15 min - 5
For the caramel, combine the granulated sugar and water in a separate, clean heavy-bottomed pan. Heat the sugar and water over medium heat without stirring. Allow the mixture to boil and caramelize until it reaches a rich amber color. This process can take 8-10 minutes.
⏱️ 10 min - 6
Working quickly, use a skewer or a fork to carefully dip each coconut ball into the hot caramel, ensuring it is fully coated. Allow any excess caramel to drip off.
⏱️ 5 min - 7
Place the caramel-coated balls back onto the parchment paper to cool. Allow the caramel to harden completely, which may take another 30 minutes. Once set, the Bala Baiana are ready to serve.
⏱️ 30 min