Bala Baiana: A Brazilian Sweet Treat That's Gluten-Free

Sweet and Crunchy: A Brazilian Coconut and Caramel Treat That’s Gluten-Free and Irresistible!

Bala Baiana

Bala Baiana

Bala Baiana is a beloved Brazilian sweet treat known for its perfect balance of creamy coconut and a thin, crunchy caramel coating. This gluten-free recipe combines condensed milk, desiccated coconut, and vanilla, creating a deliciously chewy center, while the caramel shell provides a delightful crunch. The recipe is straightforward, but the results are truly special. Whether you're making these for a party or just to satisfy your sweet tooth, they’re guaranteed to impress!

Ingredients -

• For the balls:

  • 1 can condensed milk (14 oz, 400g)

  • 3 tablespoons butter (40g)

  • 2 cups desiccated coconut (or shredded coconut)

  • 1 teaspoon vanilla extract

  
  

• For the hard caramel coating:

  • 1 cup water

  • 2 cups sugar

  • 1 tablespoon white vinegar

Instructions -

1. In a pan over medium heat, cook the condensed milk, butter, coconut, and vanilla extract, stirring continuously for about 10 minutes to prevent burning. The mixture will reduce and become more uniform. To check if it's ready, run a spatula through the mixture. If the line holds its shape and doesn’t fill back in immediately, it’s done. Remove from heat, transfer to a bowl, and press the mixture against the sides of the bowl to create a larger surface area for faster cooling. Cover and refrigerate for at least 45 minutes.

2. Prepare a greased plate and a small bowl with neutral oil. Once the mixture has cooled, roll it into balls using a 1/2 tablespoon measurer. Lightly oil your hands and the measurer while rolling. Place the balls on the prepared plate, cover, and refrigerate again.

3. Line a baking sheet with parchment paper and prepare a heat-proof rectangle pan to tilt your caramel pot while dipping. If you don’t have a pan that holds the tilt, you can simply hold the pan while slightly tilting it yourself.

4. To make the caramel, combine water, sugar, and vinegar in a pot. Cook on medium heat without stirring until the caramel turns a light honey color and reaches 300°F to 310°F (150°C to 154°C), the hard-crack stage. This stage is important to achieve the desired caramel coating. To test, drop a small amount of caramel into cold water—it should form glass-like threads and make a cracking sound.

5. Using a fork, dip each coconut ball into the caramel, letting the excess drip off before placing the balls on the parchment paper. Work quickly for a thin caramel coating. If the caramel thickens, reheat it briefly on low heat. Repeat for all the coconut balls.

6. Once the balls are fully coated and the caramel has hardened, carefully trim any excess caramel with a sharp knife. Be cautious not to crack the caramel coating.

7. Best enjoyed the same day, but you can store in an airtight container at room temperature for up to a week.

These Bala Baiana coconut caramel balls are an addictive combination of creamy coconut and crunchy caramel. Perfect for gluten-free sweet lovers!

Have you tried this? please let me know what you think in the comments! feel free to ask any questions :)