Bella Bayana

60 mins
Serves 1
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Directions

  1. 1Melt the butter.
  2. 2Melt the butter.
  3. 3Melt the butter.
  4. 4Add about 2/3 of a cup of shredded sweetened coconut to the melted butter.
  5. 5Add about 2/3 of a cup of shredded sweetened coconut to the melted butter.
  6. 6Add about 2/3 of a cup of shredded sweetened coconut to the melted butter.
  7. 7Fold the coconut into the butter and cook until the mixture thickens and pulls away from the pan.
  8. 8Fold the coconut into the butter and cook until the mixture thickens and pulls away from the pan.
  9. 9Fold the coconut into the butter and cook until the mixture thickens and pulls away from the pan.
  10. 10Transfer the mixture into a glass dish and spread it out.
  11. 11Transfer the mixture into a glass dish and spread it out.
  12. 12Transfer the mixture into a glass dish and spread it out.
  13. 13Refrigerate the mixture for about an hour.
  14. 14Refrigerate the mixture for about an hour.
  15. 15Refrigerate the mixture for about an hour.
  16. 16Grease your hands.
  17. 17Grease your hands.
  18. 18Grease your hands.
  19. 19Take about a tablespoon of the cooled mixture and roll it into a ball.
  20. 20Take about a tablespoon of the cooled mixture and roll it into a ball.
  21. 21Take about a tablespoon of the cooled mixture and roll it into a ball.
  22. 22Insert cake pop sticks into the rolled balls.
  23. 23Insert cake pop sticks into the rolled balls.
  24. 24Insert cake pop sticks into the rolled balls.
  25. 25Combine 1 cup of sugar, half a cup of water, and a tablespoon of white distilled vinegar in a pan.
  26. 26Combine 1 cup of sugar, half a cup of water, and a tablespoon of white distilled vinegar in a pan.
  27. 27Combine 1 cup of sugar, half a cup of water, and a tablespoon of white distilled vinegar in a pan.
  28. 28Stir and heat the sugar mixture until it turns a nice brown and amber color to create burnt sugar.
  29. 29Stir and heat the sugar mixture until it turns a nice brown and amber color to create burnt sugar.
  30. 30Stir and heat the sugar mixture until it turns a nice brown and amber color to create burnt sugar.
  31. 31Dip each ball into the burnt sugar, fully covering it.
  32. 32Dip each ball into the burnt sugar, fully covering it.
  33. 33Dip each ball into the burnt sugar, fully covering it.
  34. 34Place the coated bonbons on parchment paper to drip and cool.
  35. 35Place the coated bonbons on parchment paper to drip and cool.
  36. 36Place the coated bonbons on parchment paper to drip and cool.

Ingredients

  • Butter
  • Butter
  • Butter
  • Sweetened condensed milk
  • Sweetened condensed milk
  • Sweetened condensed milk
  • 0.66 cup Shredded sweetened coconut
  • 0.66 cup Shredded sweetened coconut
  • 0.66 cup Shredded sweetened coconut
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 cup Sugar
  • 0.5 cup Water
  • 0.5 cup Water
  • 0.5 cup Water
  • 1 tbsp White distilled vinegar
  • 1 tbsp White distilled vinegar
  • 1 tbsp White distilled vinegar

Equipment

Glass dishParchment paperCake pop sticks

Tips

  • Cook the coconut mixture until it thickens and pulls away from the pan.
  • Grease your hands before rolling the mixture into balls.
  • Keep a close eye on the burnt sugar as it changes color quickly.