Carioca: Crispy Coconut-Fried Dessert Balls with Rich Brown Sugar Glaze Recipe
Carioca is a traditional Brazilian sweet treat made from sweet glutinous rice flour and shredded coconut, fried to golden perfection and coated in a luscious coconut and brown sugar glaze. This indulgent snack offers a delightful combination of chewy, crispy textures and rich tropical flavors, perfect for serving warm as a comforting dessert or festive finger food.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 carioca balls 1x
- Category: Dessert
- Method: Frying
- Cuisine: Brazilian
Ingredients
Scale
Dough
- 1 cup sweet glutinous rice flour
- 1/2 cup finely shredded coconut
- 1/2 cup coconut milk
- 1/4 cup water
Glaze
- 3/4 cup brown sugar
- 1/2 cup coconut milk
- Oil for frying (vegetable or canola oil), amount as needed
Instructions
- Prepare the dough: In a mixing bowl, combine the sweet glutinous rice flour and finely shredded coconut. For a finer texture, pulse the shredded coconut briefly in a food processor before mixing.
- Incorporate liquids: Add the coconut milk and water to the dry ingredients and stir well until the mixture forms an even, smooth dough.
- Shape the balls: Using a cookie scoop or ice cream scoop, portion out the dough into balls approximately 1 1/2 inches in diameter. Roll them gently with your hands to create smooth, uniform balls. You should have about 12 pieces.
- Heat the oil and fry: In a medium saucepan, deep-sided skillet, or deep fryer, heat oil to 350°F (175°C). Fry the dough balls in small batches, frying each batch for about 3-4 minutes until they become golden brown. Remove with a slotted spoon and drain on paper towels.
- Make the glaze: While the dough balls fry, combine brown sugar and coconut milk in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture begins to bubble. Reduce the heat and let it simmer for 10 minutes, stirring frequently to thicken the glaze to a syrupy consistency.
- Coat the carioca: Dip the fried carioca balls into the warm glaze, ensuring each piece is fully coated. Optional: skewer the glazed carioca on wooden skewers for serving.
- Serve warm: Enjoy the carioca immediately while warm with extra glaze on the side for dipping.
Notes
- For the best texture, blitz the shredded coconut briefly to make it finer before mixing into the dough.
- Maintain the oil temperature at 350°F for even frying and crispy exterior.
- Use fresh coconut milk for a richer flavor in both dough and glaze.
- If you prefer less sweetness, reduce the brown sugar in the glaze slightly.
- Serve immediately after glazing as the glaze hardens when cooled.
Keywords: Carioca, Brazilian dessert, sweet rice flour, coconut glaze, fried coconut balls, tropical dessert
