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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add condensed milk, coconut, butter, and salt to a pan and cook on low heat until thick and pulling away from the sides.
Let the mixture cool completely in the refrigerator, then roll into small balls.
Chill the balls for 20 minutes until firm.
Cook sugar and water until you get amber caramel.
Dip each ball in the caramel, let the excess drip off, place on parchment paper until set.
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Ensure the caramel reaches an amber color for the best flavor.
Work quickly when dipping the balls in caramel to prevent it from hardening.
Can I use fresh coconut instead of desiccated coconut?
Desiccated coconut is recommended for the right texture, but you can try fresh coconut if you dry it well.
How do I store Bala Baiana?
Store in an airtight container at room temperature for up to a week.
What if my caramel hardens too quickly?
Reheat gently to soften it again, but be careful not to burn it.
