Name: Carioca: Crispy Coconut-Fried Dessert Balls with Rich Brown Sugar Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Brazilian
Ingredients: 1 cup sweet glutinous rice flour; 1/2 cup finely shredded coconut; 1/2 cup coconut milk; 1/4 cup water; 3/4 cup brown sugar; 1/2 cup coconut milk; Oil for frying (vegetable or canola oil), amount as needed

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Introduction

Carioca is a delightful Brazilian treat made from sweet glutinous rice flour and coconut, deep-fried to golden perfection and coated in a rich coconut syrup. It’s the perfect combination of chewy and crispy textures with a sweet, tropical flavor that’s irresistible.

The image shows several white, crispy fried pieces of food on wooden skewers, arranged on a black wire rack. Each skewer holds about four to five pieces of the fried food, which have a rough texture with small, golden-brown bits all over. The food looks crunchy and light, with parts of the coating puffed up unevenly, giving a crispy look. The setting features a white marbled surface beneath the wire rack, highlighting the food's warm, fried colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sweet glutinous rice flour
1/2 cup finely shredded coconut (see notes)
1/2 cup coconut milk
1/4 cup water
3/4 cup brown sugar
1/2 cup coconut milk
Oil for frying (such as vegetable or canola oil)

Instructions

Step 1: In a bowl, stir together the sweet rice flour and shredded coconut. For a finer texture, blitz the coconut briefly in a food processor before combining.
Step 2: Add the 1/2 cup of coconut milk and water to the bowl. Mix thoroughly until an evenly incorporated dough forms.
Step 3: Using a cookie or ice cream scoop, form dough balls about 1 1/2 inches in diameter. Smooth them with your hands. You should have about 12 pieces.
Step 4: Heat oil in a medium saucepan, deep-sided skillet, or deep fryer to 350°F (175°C). Fry the dough balls in small batches until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Step 5: While frying, combine the brown sugar and 1/2 cup coconut milk in a small saucepan. Heat over medium until it bubbles, then reduce heat and simmer for about 10 minutes, stirring frequently, until thick and syrupy.
Step 6: Dip the fried carioca balls into the glaze, coating all sides. Optionally, skewer them on wooden sticks. Serve immediately while warm with extra glaze on the side.

Tips & Variations

Blitzing the shredded coconut makes the texture smoother and helps it blend better with the flour.
Use fresh coconut milk for a richer flavor, or canned coconut milk for convenience.
To make it vegan friendly, ensure your brown sugar is vegan-certified.
If you don’t have a deep fryer, a deep skillet works well—just be sure the oil is hot enough to avoid greasy results.

Storage

Store leftover carioca in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven or toaster oven to crisp them again. The glaze may harden when cooled, so reheat gently to restore its syrupy texture.

How to Serve

Close-up view of several round, golden-brown donut holes covered in a light, glossy white glaze with small orange specks, arranged on a dark metal cooling rack. The donut holes have a slightly bumpy texture with smooth areas where the glaze clings, and they are leaned on each other in a loose cluster. The scene is set on a white marbled surface with a light dusting of orange powder scattered around, giving a warm, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carioca ahead of time?

While you can prepare the dough ahead and refrigerate it, it’s best to fry and glaze carioca fresh for optimal texture and flavor.

What can I substitute for glutinous rice flour?

Glutinous rice flour gives carioca its chewy texture; substituting it with regular rice flour or wheat flour will change the texture significantly. For best results, use glutinous rice flour.