Recipe
Bella Bana (Brazilian Coconut Candy)
These little treats are made with a soft, creamy coconut center and coated in a beautiful, crunchy golden sugar shell. They’re the perfect combination of creamy and crispy in every bite!
Scale
Ingredients
For the Coconut Filling
- 1 (14 oz) can sweetened condensed milk
- 2 cups extra-fine coconut flakes
For the Sugar Coating
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 teaspoon lemon juice
Instructions
Prepare the Coconut Filling
- In a small saucepan, combine the sweetened condensed milk and coconut flakes. Cook over medium heat, stirring constantly, until the mixture thickens and begins pulling away from the sides of the pan.
Shape the Coconut Balls
- Transfer the coconut mixture into a bowl and allow it to cool until it’s comfortable to handle. Roll into small, even-sized balls and place them onto a parchment-lined baking sheet. Refrigerate for approximately 1 hour, or until firm.
Make the Sugar Coating
- In a small saucepan, combine the sugar, water, and lemon juice. Heat over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and allow the syrup to boil until it reaches a light golden amber color, approximately 300–310°F on a candy thermometer.
Dip the Coconut Balls
- Carefully dip each chilled coconut ball into the hot sugar syrup using a fork or dipping tool. Work quickly, allowing any excess coating to drip off before placing the candies onto parchment paper. If the syrup begins to harden, briefly warm it over low heat without allowing it to darken.
Allow Them to Set
- Let the candies sit at room temperature until the sugar coating hardens completely. Once cooled, you’ll have a deliciously crunchy candy shell with a creamy coconut center!
Connie’s notes
- Use fine coconut flakes. Extra-fine coconut creates a smoother, creamier filling and makes the balls easier to shape.
- Don’t overcook the filling. Cook just until the mixture thickens and holds its shape. Overcooking can make the coconut filling dry.
- Chill before dipping. Cold coconut balls hold their shape better when dipped into the hot sugar coating.
- Watch your sugar carefully. The syrup can change from golden to burnt very quickly. You want a light amber color, not dark brown.
- Use a candy thermometer. Reaching the hard-crack stage, around 300–310°F, is what gives the candies their signature crunchy shell.
- Avoid stirring the boiling syrup. Once the sugar dissolves, avoid stirring to help prevent crystallization.
- Work quickly and carefully. Hot sugar can cause severe burns. Use a dipping tool instead of your fingers.
- Keep the bottoms clean. Allow excess syrup to drip off before placing the candies onto parchment paper. This prevents thick, dark sugar puddles from forming underneath.
- Humidity matters. Moisture can make the sugar coating sticky, so prepare these in a cool, dry environment.
- Store in a single layer in an airtight container in a cool, dry place. These are best enjoyed the same day for maximum crunch.
- Avoid refrigeration. Refrigeration can introduce moisture and soften the shell.
- My favorite part of this recipe is that first bite. You get that satisfying crack from the golden sugar coating, followed by the soft, sweet coconut filling.
- It’s such a simple dessert, yet it looks like something you’d find in a beautiful candy shop.
- Once you make these homemade Brazilian coconut candies, you’ll understand why they’re so special!
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