If you’re looking to explore the world of Brazilian sweets, look no further than Bala Baiana! Known for its rich, fudgy center and crispy caramel shell, Bala Baiana, also known as Coconut Bon Bons or Bala de Vidro, is a delightful treat perfect for any occasion. Whether you’re planning a wedding, birthday party, or simply want to enjoy a special homemade candy, this recipe will guide you through creating these irresistible bonbons, Bala Baiana Recipe.
What Are Bala Baiana?
Definition and Origin
Bala Baiana Recipe, Bala Baiana is a Brazilian sweet with several names depending on the region, including Bala de Vidro (Glass Bon Bons) and Bala de Ovo (Egg Bon Bons). These treats feature a creamy coconut filling encased in a hard caramel shell. Despite their varying names, their popularity is widespread throughout Brazil, often appearing at celebrations or being sold as street food wrapped in cellophane.
Bala Baiana is characterized by its:
- Creamy Coconut Center: Made from a mixture of sweetened condensed milk, butter, and coconut.
- Hard Caramel Shell: Provides a crispy, glass-like exterior.
Ingredients for Bala Baiana Recipe
Key Ingredients
Here’s what you’ll need to make these delicious bonbons:
| Ingredient | Purpose |
| Sweetened Condensed Milk | Creates the creamy, sweet center. |
| Unsalted Butter | Adds richness and smoothness to the coconut filling. |
| Vanilla Extract | Enhances flavor. |
| Coconut Flakes | Adds texture and coconut flavor. |
| Granulated Sugar | Used to make the hard caramel shell. |
| Water | Helps dissolve sugar for the caramel. |
| White Vinegar | Prevents caramel from crystallizing. |
How to Make Bala Baiana: Step-by-Step Instructions
Preparing the Coconut Filling
- Mix Ingredients:
- In a medium non-stick pan, combine 1 can of sweetened condensed milk and 2 tablespoons of unsalted butter.
- Cook over medium-low heat, stirring constantly until the mixture thickens and starts to darken slightly.
- Add Coconut and Flavor:
- Once the mixture is thick enough to reveal the bottom of the pan before leveling again, remove from heat.
- Stir in 1 teaspoon of vanilla extract and 1 cup of coconut flakes until well combined.
- Cool and Shape:
- Spread the mixture on a greased plate and allow it to cool to room temperature.
- Once cooled, lightly grease your hands and roll the mixture into small balls using about ½ tablespoon of the mixture per ball.
Making the Hard Caramel Shell
- Prepare Caramel Mixture:
- In a medium non-stick pan, mix 1 cup of granulated sugar, ¼ cup of water, and 1 tablespoon of white vinegar.
- Cook over medium heat without stirring until the sugar dissolves and the caramel reaches a light golden color. Avoid letting it darken too much to prevent bitterness.
- Check Caramel Stage:
- Use a candy thermometer to ensure the caramel reaches the hard-crack stage (300°F to 310°F or 149°C to 154°C).
- Test by dipping a spoonful into cold water; it should break easily like glass.
Coating the Coconut Balls
- Dip in Caramel:
- Insert a long wooden skewer or toothpick into each coconut ball.
- Lower the heat and carefully dip each ball into the caramel, allowing excess syrup to drip off.
- Cool and Finish:
- Place the caramel-coated bonbons on a parchment-lined cookie sheet.
- Let the caramel harden completely before removing the toothpicks and trimming excess caramel with a sharp knife.
- Wrap and Store:
- Wrap each bonbon in paper molds or cellophane for gifting or storage.
- Store in an airtight container at room temperature for up to 3-5 days. Avoid freezing.
Substitutions and Variations
Vegan and Gluten-Free Options
- Vegan: Use vegan condensed milk and plant-based butter.
- Gluten-Free: Ensure all ingredients are certified gluten-free.
Flavor Variations
- Chocolate-Coated: Dip cooled caramel-coated bonbons in melted chocolate for an extra layer of indulgence.
- Fruity Twist: Mix finely chopped dried fruit, like raisins or apricots, into the coconut filling for added flavor.
- Spiced Bonbons: Add a pinch of cinnamon or nutmeg to the coconut mixture for a spiced version.
FAQ
Why Did My Caramel Turn Too Dark?
Caramel can burn quickly if left on heat for too long. Watch it closely and remove from heat as soon as it reaches a golden amber color to avoid a bitter taste.
Can I Use Fresh Coconut Instead of Desiccated Coconut?
While desiccated coconut is preferred for its texture and shelf stability, fresh grated coconut can be used if desired. Be aware that it may alter the texture of the final product.
How Long Do These Bonbons Last?
Stored in an airtight container at room temperature, these bonbons can last up to 3-5 days. They should not be frozen as the caramel shell may soften.
Comparison Table: Coconut Bon Bons vs. Other Coconut Desserts
| Dessert | Main Ingredients | Texture | Preparation |
| Bala Baiana | Condensed milk, butter, coconut, caramel | Fudgy center, crispy shell | Roll balls, dip in caramel |
| Coconut Flan | Coconut milk, eggs, sugar | Smooth, creamy | Bake in a water bath |
| Coconut Creme Brulee | Coconut milk, cream, sugar, eggs | Creamy custard with crispy top | Broil sugar topping until caramelized |
| Keto Coconut Ice Cream | Coconut milk, sweetener, vanilla | Creamy, dairy-free | Churn in ice cream maker |
| Coconut Sugar Cookies | Coconut, flour, butter, sugar | Soft, chewy | Mix dough, bake on cookie sheet |
Conclusion
Bala Baiana Recipe, or Coconut Bon Bons, are a delightful treat that combines a creamy coconut center with a crispy caramel shell. Perfect for any celebration or as a homemade gift, this recipe provides a step-by-step guide to making these delicious sweets. Whether you stick to the traditional recipe or experiment with variations, these bonbons are sure to be a hit. Enjoy making and sharing these heavenly treats, and don’t forget to save a few for yourself!
