Bala Baiana (Brazilian Coconut Bon Bons)

Learn how to make Bala Baiana, a traditional Brazilian coconut candy that combines creamy condensed milk, coconut, and a golden caramel coating for maximum taste. These popular coconut bon bons can be made in 45 minutes.

I was attending a Brazilian Jiu Jitsu class in London, England the very first time I tried Bala Baiana. I was brand new to the sport at the time, and the instructor’s wife offered me one of her homemade “Brazilian sweets” (probably to make me feel better for being so terrible at it!). I didn’t know what to expect, but I’m forever grateful to have been able to experience it. 

this recipe

What is Bala Baiana

Bala Baiana (meaning “candy from Bahia”), also known as Bala de vidro (meaning “glass candy” or glass bonbons) is a small coconut confectionary from Brazil. They are less commonly referred to as bala de coco (meaning “coconut balls”), but this is a name shared with another popular Brazilian sweet.

These bite-sized sweets combine coconut, condensed milk, and caramel into a simple but delicious treat that’s popular throughout Brazil. They have a hard (but brittle) caramel shell with a soft coconut filling. 

The origins of these caramel coconut balls are actually unknown, but they are most commonly believed to be from Bahia, Northeastern Brazil, where coconut and sugar are both abundant. They are likely the result of the combination of African and Portuguese influence in the region.  Nowadays. Bala Baiana is most often seen at children’s birthday parties though they are equally enjoyed by adults, and can be found at various street vendors around Brazil. 

Ingredients

• Sweetened condensed milk
• Butter
• Desiccated coconut
• Caster sugar
• Water
• Lemon juice

How to make Bala Baiana

Start by cooking the coconut filling. Mix the condensed milk, desiccated coconut, and butter in a saucepan and cook over medium heat. Stir constantly for about 10 minutes until the mixture thickens and starts to pull away from the sides of the pan. This might remind you of making a thick pudding.

Transfer the mixture to a bowl and pop it into the fridge for half an hour. When it’s cooled, roll the mixture into small balls using a half-tablespoon measure. 

Tips

What kind of coconut to use

Use desiccated coconut for the most authentic texture. If you only have shredded coconut, pulse it in a food processor to create a finer, more uniform consistency. Coconut flakes are too large and will affect the smooth texture of the candy, so avoid using them.

Watch the caramel

Watch the caramel carefully to prevent burning. The color change happens quickly, and it can go from golden to burnt in seconds. A candy thermometer can help if you’re new to making caramel and want precise temperature control.

It’s also worth noting that working with hot caramel can be dangerous. Always use a long-handled wooden spoon and wear oven mitts as even a little splash can be very painful.

How to form the coconut balls

Keep your hands lightly oiled when forming balls to prevent sticking. Use a consistent measuring tool to ensure uniform size and even cooking (I suggest a half tablespoon, but you can really use whatever size you like). 

Let them cool

Allow the candies to cool completely on parchment paper. Don’t rush the cooling process, as this can affect the caramel’s texture and the overall appearance of the Bala Baiana.

Storage suggestions

Bala Baiana can be refrigerated in an airtight container for up to 5 days. Use a bit of parchment paper to separate layers in case you need to stack them atop one another. 

Serving suggestions

These delicious coconut candies make for an excellent after-dinner treat or dessert. They are best served at room temperature. The caramel will be softer and the coconut mixture more tender, allowing the full flavor to shine through.

For a Brazilian-inspired presentation, consider serving alongside a cup of strong coffee or even a hot chocolate.