Authentic Bala Baiana Recipe (Brazilian Coconut Candy with Crunchy Shell)
Make authentic Bala Baiana with a rich coconut brigadeiro filling and a crisp caramelized sugar shell. This viral Brazilian candy is sweet, glossy, and irresistible.
Equipment
- Toothpicks
- Strainer
Ingredients
Coconut Filling
- 1 can sweetened condensed milk 300 g
- 1 strained egg yolk 30 g
- 50 g shredded coconut
- 1 tablespoon butter 13 g
Sugar Syrup
- 1 cup granulated sugar 185 g
- 2 tablespoons white wine vinegar
- 1/2 cup water + 2 Tablespoons 130 ml
Instructions
Coconut Filling
- In a medium saucepan over medium-low heat, combine the sweetened condensed milk, strained egg yolk, shredded coconut, and butter.1 can sweetened condensed milk, 1 strained egg yolk, 50 g shredded coconut , 1 tablespoon butter
- Cook, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan, about 10–15 minutes.
- Transfer the mixture to a lightly greased plate or bowl and let cool completely.
- Once cooled, lightly grease your hands with butter and roll the mixture into small balls. Dip the tips of the toothpicks into a little butter, then gently insert them into the side of each ball, making sure not to push them all the way through.
- Place the balls onto a parchment-lined tray and refrigerate until firm, about 6 hours, or freeze for 20–30 minutes for a quicker option.
Sugar Syrup
- In a saucepan, combine the sugar, water, and vinegar.1 cup granulated sugar, 2 tablespoons white wine vinegar, 1/2 cup water + 2 Tablespoons
- Cook over medium heat without stirring until the syrup reaches a light golden color and the hard crack stage. To test it, drip a little syrup into a bowl of cold water—it should harden immediately, and when pressed between your fingers, it should snap and break like glass.
- Working quickly, tilt the pan slightly and dip each coconut ball into the syrup until fully coated. Let the excess drip off.
- Place onto parchment paper to cool and harden completely. Once the coating is set, gently tug and remove the toothpicks. The bala baiana is now ready to serve.
Notes
- Do not stir the sugar syrup once it begins boiling, or the syrup may crystallize.
- Work quickly when dipping because the sugar coating hardens fast.
- If the syrup becomes too thick while coating, gently reheat it over low heat.
- You can easily double the coconut filling recipe and cook it all together in one pan.
- Be careful when doubling the sugar syrup. As the pan cools, the syrup thickens and hardens quickly, making the candies harder to coat. For best results, when doubling the syrup consider making the syrup in two separate batches and work quickly while dipping.
- Store Bala Baiana at room temperature in a cool, dry place for up to 2 days. Avoid refrigerating after coating, as moisture can make the sugar shell sticky and lose its crisp texture.
- Please note calories provided are only an estimate
Nutrition
Calories: 84kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 9mg | Potassium: 21mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg
