Bala Baiana de Doce de Leite na Travessa (Dulce de Leche Baiana Candy in a Dish)
Bala Baiana de Doce de Leite na Travessa (Dulce de Leche Baiana Candy in a Dish)
Ingredients
For the Dulce de Leche Base
- 1 1/2 cups dulce de leche
- 13.5 fluid ounces coconut milk, (1 can)
- 1 cup shredded coconut, unsweetened
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
For the Hard Caramel Topping
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 teaspoon white vinegar
For Garnish
- 1/4 cup shredded coconut, toasted, as needed
Instructions
- 1
Combine the dulce de leche, coconut milk, shredded coconut, heavy cream, and unsalted butter in a large, heavy-bottomed pot. Stir well to combine.
⏱️ 5 min
- 2
Cook the mixture over low heat, stirring constantly with a spatula, until it thickens to a 'brigadeiro mole' consistency. This means it should be thick enough to pull away from the bottom of the pot when stirred, but still creamy and pourable. This will take approximately 15-20 minutes.
⏱️ 20 min
- 3
Pour the cooked dulce de leche base into an oval glass serving dish, spreading it evenly. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min
- 4
For the hard caramel topping, combine the granulated sugar, water, and white vinegar in a clean, heavy-bottomed saucepan. Stir gently just until the sugar is moistened.
⏱️ 3 min
- 5
Bring the mixture to a boil over medium-high heat without stirring. Once boiling, reduce the heat to medium and cook for approximately 20-25 minutes, or until the syrup reaches the 'hard crack' stage (300-310°F or 149-154°C). The syrup should turn a clear, amber color.
⏱️ 25 min
- 6
To test for the hard crack stage, carefully drop a small amount of the hot syrup into a bowl of ice-cold water. If it hardens immediately and becomes brittle and crunchy when removed, it's ready. If it's still chewy, continue cooking and retest.
⏱️ 2 min - 7
Remove the caramel from the heat immediately. Carefully and slowly pour the hot caramel over the chilled dulce de leche base in the glass dish, ensuring an even layer.
⏱️ 5 min
- 8
Return the dish to the refrigerator for at least 1 hour to allow the caramel to harden completely and form a brittle crust.
⏱️ 60 min
- 9
Before serving, garnish the edges of the dessert with toasted shredded coconut.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bala Baiana de Doce de Leite na Travessa (Dulce de Leche Baiana Candy in a Dish)
Ingredients
For the Dulce de Leche Base
- 1 1/2 cups dulce de leche
- 13.5 fluid ounces coconut milk, (1 can)
- 1 cup shredded coconut, unsweetened
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
For the Hard Caramel Topping
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 teaspoon white vinegar
For Garnish
- 1/4 cup shredded coconut, toasted, as needed
Instructions
- 1
Combine the dulce de leche, coconut milk, shredded coconut, heavy cream, and unsalted butter in a large, heavy-bottomed pot. Stir well to combine.
⏱️ 5 min - 2
Cook the mixture over low heat, stirring constantly with a spatula, until it thickens to a 'brigadeiro mole' consistency. This means it should be thick enough to pull away from the bottom of the pot when stirred, but still creamy and pourable. This will take approximately 15-20 minutes.
⏱️ 20 min - 3
Pour the cooked dulce de leche base into an oval glass serving dish, spreading it evenly. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min - 4
For the hard caramel topping, combine the granulated sugar, water, and white vinegar in a clean, heavy-bottomed saucepan. Stir gently just until the sugar is moistened.
⏱️ 3 min - 5
Bring the mixture to a boil over medium-high heat without stirring. Once boiling, reduce the heat to medium and cook for approximately 20-25 minutes, or until the syrup reaches the 'hard crack' stage (300-310°F or 149-154°C). The syrup should turn a clear, amber color.
⏱️ 25 min - 6
To test for the hard crack stage, carefully drop a small amount of the hot syrup into a bowl of ice-cold water. If it hardens immediately and becomes brittle and crunchy when removed, it's ready. If it's still chewy, continue cooking and retest.
⏱️ 2 min - 7
Remove the caramel from the heat immediately. Carefully and slowly pour the hot caramel over the chilled dulce de leche base in the glass dish, ensuring an even layer.
⏱️ 5 min - 8
Return the dish to the refrigerator for at least 1 hour to allow the caramel to harden completely and form a brittle crust.
⏱️ 60 min - 9
Before serving, garnish the edges of the dessert with toasted shredded coconut.
⏱️ 5 min