Brazilian Coconut Bonbon (Bala Baiana) with Strawberry Recipe
Brazil's iconic Bala Baiana candy gets a fruity twist with freeze-dried strawberries in this deliciously creamy and tropical coconut bonbon coated in a crackable caramel shell. These bite-sized Brazilian dessert balls combine condensed milk, shredded coconut, and strawberry powder for an intense natural flavor, finished with a crisp caramelized sugar coating perfect for parties and treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20 portions
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Bonbon Mixture
- 395 g condensed milk (equivalent to 1 can)
- 30 g salted butter
- 90 g shredded unsweetened coconut
- 10 g freeze-dried strawberry powder
Candy Topping
- 200 g white sugar
- 125 ml water
- 1 tbsp apple cider vinegar or lemon juice
Instructions
- Make Strawberry Powder: Place freeze-dried strawberries in a mortar and pestle or use the bottom of a glass to crush into a fine powder. Set aside.
- Cook the Bonbon Mixture: In a medium saucepan over medium-low heat, combine condensed milk, shredded coconut, butter, and the strawberry powder. Stir continuously for 6-7 minutes until the mixture thickens to a soft paste that pulls away from the pan sides.
- Chill Mixture: Transfer the thickened paste to a bowl, cover, and refrigerate for at least 1 hour to firm up for easy rolling.
- Shape Balls: Lightly oil your hands and scoop 20-25 g portions of the chilled mixture. Roll into smooth, even balls and place them on parchment paper or a cooling rack.
- Prepare Caramel Syrup: In a small saucepan, combine sugar, water, and vinegar. Cook over low to medium heat without stirring after initial gentle stirring, allowing the syrup to turn a golden caramel color. Test readiness by dropping syrup into cold water; it should form a hard, shiny, breakable thread.
- Coat the Bonbons: Working quickly, dip each ball into the hot caramel syrup, turning to coat fully. Lift with a slotted spoon and allow excess syrup to drip off. Place on parchment paper or rack to cool and harden.
- Cool and Harden: Let the bonbons cool at room temperature until the candy shell sets into a shiny, crackable coating.
Notes
- ⚠️ Handle hot caramel syrup with extreme care; it can cause serious burns. Use a slotted spoon and keep children away during this step.
- Work quickly when dipping, as the caramel hardens fast. If the syrup thickens too much, gently rewarm it on low heat.
- Do not refrigerate after coating the bonbons; the candy shell will soften if chilled.
- To clean caramel residue in the pot, fill with water and bring to a boil on the stove. The hardened sugar will dissolve, making cleanup easy.
