Bala baiana. This decadent Brazilian sweet treat combines divine creamy coconut with golden caramel creating crunchy, melt-in-your-mouth delight in every bite. With a soft coconut filling inside and shiny, glass-like caramel shell outside, these are a great way to create delicious dessert when you are in a hurry. Perfect anytime treat!
In fact, I constantly learn something new almost every day, and I’ve quite a few favorite dinner and dessert ideas dedicated to make life easy. When it comes to sweet treats, easy yet decadent recipes unlocks the secret to amazing homemade desserts. Obviously, it starts with the right ingredients, and fortunately, there are countless ways to create quick and tasty treats with the humble pantry staples like sugar and coconut.
Amongst all the decadent recipes out there, these Brazilian coconut sweet treats stand out for their incredibly simple ingredients as well as contrasting texture and taste. While the caramel syrup forms the base of the stunning shiny exterior, the melt-in-your-mouth sweet coconut filling imparts a contrasting texture. Certainly, a must-have in your easy dessert menu.
Key Ingredients In Bala Baiana
- Condensed milk - Combines with coconut to make the sweet coconut filling.
- Coconut - Desiccated coconut for the smooth texture.
- Sugar - Granulated or caster sugar form the base of the caramel.
- White vinegar - Prevent crystallization of sugar mixture.
How To Make Bala Baiana
Coconut filling - The filling is a combination of condensed milk and desiccated coconut with a touch of butter. You will need to heat these ingredients in a pan over medium heat. They will eventually form a thick mixture which can be rolled out into small balls.
Caramel shell - The bonbons have a crunchy, shiny shell made with caramel. It’s a very basic caramel made with sugar and water. When the mixture turns golden, you get decadent caramel. To make the baianas, you will need to coat the coconut balls with caramel - so crunchy outside but soft inside.
Bala Baiana | Brazilian Coconut Bon Bons
Ingredients
Coconut filling:
- 400 g (1 can) sweetened condensed milk
- 50 g unsalted butter
- 2 cups desiccated coconut
Caramel shell:
- 1 cup granulated (caster) sugar
- ¾ cup water
- 1 teaspoon white vinegar
Instructions
Make coconut filling:
- Place condensed milk, butter and desiccated coconut in a frying pan over low-medium heat.
- Cook, stirring, for about 6-8 minutes or until the mixture leaves the sides of the pan.
- Remove from heat. Set aside to cool.
- Roll approximately 20 balls out of the mixture.
- Chill in the refrigerator for about 15 minutes.
Make caramel:
- Place sugar, water and vinegar in a saucepan over medium-high heat.
- Do not stir.
- Once the sugar has dissolved, the mixture will start to bubble.
- When sugar is caramelized and gets a light brown color (about 3-4 minutes), remove the pan from heat.
Make coconut bonbons:
- Dip the coconut balls in caramel and arrange on a baking tray.
- Set aside until set.
Video
Nutrition
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Nina says
I’m absolutely loving these cute little treats.
Amanda says
The caramel shell is the star - crunchy & shiny!
TINA RODRIGUES says
I am going to try making them tomorrow. But can you please tell me what is the shelf life and storage for them? I have an upcoming party where I have to make 100 of them. So I need suggestions how to storage them. A day before the event.
Rose Mary George says
Keep them in an airtight container in a cool, dry spot for 1-2 days. Humid weather is not good for them.
Kayla says
Do they need to be refrigerated or chilled? Or can I just put them straught on counter for my daughters birthday party?
Rose Mary George says
You don't need to refrigerate these dumplings.