Indulge in the delightful flavours of Bala Baiana (Coconut Bon Bons), also known as Bala De Vidro or Coconut Bon Bons. A popular Brazilian sweet treat! These irresistible treats are not only incredibly delicious but also surprisingly easy to make.
Looking for more easy-to-make desserts? You'll also love my Healthy No-Bake Fudge Brownies or my Vegan Carrot Cake recipe!
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Ingredients for Bala Baiana Coconut Bon Bons
Here's everything you'll need to make this Bala Baiana recipe
- Sweetened condensed milk: Provides a creamy and sweet base for the bon bons, adding richness and texture.
- Salted butter: Enhances the flavor and richness of the mixture, giving it a velvety smooth consistency.
- Desiccated coconut: Adds flavour and texture.
- Caster sugar: Forms the base of the caramel coating, adding sweetness and creating a crispy shell.
- Water: Helps dissolve the sugar and create the caramel.
- Lemon juice (or vinegar): Acts as an acid to prevent crystallization in the caramel, resulting in a smooth and shiny texture.
See recipe card for quantities.
Instructions
Combine the condensed milk, coconut and butter in a saucepan
Mix over low heat
Cool the mixture then roll into small balls
Make your caramel and dip the balls into the caramel
Substitutions
- Vegan Option: Use vegan condensed milk and plant-based butter to make this recipe suitable for vegans.
- Gluten-Free Variation: Ensure that all ingredients are gluten-free certified to make these bon bons gluten-free.
- Nut-Free Option: Omit the desiccated coconut for those with nut allergies or sensitivities, or replace it with crushed graham crackers for a similar texture.
Variations
- Chocolate-Coated Bon Bons: After dipping the bon bons in caramel, allow them to set, then drizzle or dip them in melted chocolate for an extra layer of indulgence.
- Fruity Twist: Mix finely chopped dried fruit, such as raisins or apricots, into the condensed milk mixture for a burst of fruity flavor in every bite.
- Spiced Bon Bons: Add a pinch of cinnamon or nutmeg to the condensed milk mixture for a warm and aromatic twist on these classic bon bons.
Storage
Store in a sealed container in the fridge for up to 4 - 5 days
Top tip
To prevent the caramel from crystallizing, avoid stirring it once it begins to boil. Instead, gently swirl the pan to ensure even caramelization. Additionally, use caution when working with hot caramel, as it can cause severe burns. Allow the caramel-coated bon bons to cool completely before enjoying.
FAQ
Caramel can quickly go from golden to burnt if left on the heat for too long. Keep a close eye on the sugar as it caramelises, and remove it from the heat as soon as it reaches a golden amber colour.
While desiccated coconut works best for this recipe due to its texture and shelf stability, you can certainly use freshly grated coconut if desired. Just keep in mind that the texture may be slightly different.
Stored in an airtight container in a cool, dry place, these bon bons can last for up to 4 - 5 days.
Related
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Watch this video to see how they're made!
Bala Baiana Recipe Recipe (Coconut Bon Bons)
Ingredients
- 1 395g can sweetened condensed milk
- 40 g salted butter
- 85 g desiccated coconut
- 1 cup/210g caster sugar
- ½ cup/115ml water
- 1 teaspoon lemon juice or vinegar
Instructions
- Heat the condensed milk, coconut and butter in a small saucepan over medium heat for about 10 minutes, until the mixture starts to hold together as you mix it
- Transfer to a bowl and let it cool in the fridge for 30 - 60 minutes then roll into small balls
- Bring another small saucepan to medium heat and add the sugar, water and lemon and bring to a simmer. When the sugar turns into a golden amber colour, turn the heat to low so the caramel doesn't burn
- Dip the balls into the caramel and let set for a couple of minutes. Be careful as the caramel is super hot! And also cools and solidifies very quickly.
- Once they have cooled, they are ready to eat. Enjoy!
Sarah Ann
Great recipe!
My local grocery store doesnt have dessicated coconut so pulsed unsweetened coconut flakes in the coffee grinder for a finer texture.
I think they came out great. Thank you for the recipe
Sarah
so glad you enjoyed them! Thank you
Rimma
awful! the dough has remained liquid after hours in the fridge.
trying to cover these soft balls in caramel was a nightmare. Don't start this recipe unless you have 5 hours to kill and a lot of ingredients to throw away.
Sarah
the dough should have never been liquid, sounds like you may not have cooked it for long enough
Travis Smith
very good. longer in the pot is best for the caramel.