Bala Baiana (Brazilian Coconut Candies with Caramel)

Ingredients

• 1 can sweetened condensed milk
• 1 cup shredded coconut (The source says “a good amount,” approximately 1 cup.)
• 100 ml coconut milk (Added to intensify the coconut flavor.)
• butter (A knob; amount not specified.)
• 1 cup granulated sugar
• 0.5 cup water
• 0.25 cup vinegar
• parchment paper (For setting the caramel-coated candies.)

Steps

1. 1

   Combine the sweetened condensed milk, shredded coconut, coconut milk, and a knob of butter in a saucepan.

2. 2

   Cook the mixture over low heat, stirring continuously, until it reaches the thick texture shown in the video.

3. 3

   Let the beijinho mixture cool before handling it; do not roll it while it is hot, since it can burn your fingers.

4. 4

   Once cool enough to handle, roll the beijinho mixture into individual balls.

5. 5

   Combine the sugar, water, and vinegar in a saucepan.

6. 6

   Boil the caramel mixture until it begins to develop a caramel color and becomes thicker.

7. 7

   Test the caramel by placing a little on a spoon and dipping it into a glass of water. It is ready when it crackles and thickens immediately in the water.

8. 8

   Dip or coat each beijinho in the hot caramel, working carefully because the caramel can cause serious burns.

9. 9

   Place the coated candies on parchment paper and let them set.

10. 10

    If desired, trim the hardened caramel edges to make the candies look more presentable, then serve.

Notes

The source does not specify the exact can size, the amount of butter, the final candy yield, or a precise cooking time and temperature. Use great care when handling the hot caramel; it can cause severe burns. The transcript mentions that the caramel edges may be trimmed after setting.

Nutrition per serving

• dessert
• candy
• Brazilian
• Latin American
• coconut
• caramel
• vegetarian
• gluten-free