• 1 cup sweet rice flour (alternative: glutinous rice flour or malagkit)
  • 3/4 cup coconut milk
  • 1 cup sweetened shredded coconut
  • 2 cups cooking oil

For the Coating:

  • 1/2 cup coconut milk
  • 1/4 cup brown sugar


  1. Combine the sweet rice flour, sweetened shredded coconut, and coconut milk in a mixing bowl.
  2. Mix the ingredients well until a dough is formed.
  3. Scoop about 1 & 1/2 tbsp of the mixture then form into ball shaped figures. Set aside.
  4. Prepare a cooking pot, heat it, then pour- in the cooking oil.
  5. Deep fry the ball- shaped doughs in medium heat for 5 to7 minutes or until the color turns light to medium brown.
  6. Turn off the heat and remove the Carioca balls from the cooking pot.
  7. Transfer the Carioca balls to a plate lined with paper towel. Set aside.

For the Coating:

  1. Heat a sauce pan and pour- in the coconut milk.
  2. Let the coconut milk boil, then add the brown sugar.
  3. Stir continuously until the mixture thickens then turn off the heat.
  4. Dip the Carioca balls into the coating.
  5. You can skewer, if desired. Serve and enjoy!