Coconut Puff-Puff (Deep fried coconut dough) – a twist on the popular West African fried dough with the addition of coconut milk and coconut flakes.
Puff-puff is a West African traditional fried dough that is sold in every neighborhood, on street corners, in West Africa. They are impossible to resist once you take a bite. It is comparable to yeast doughnuts with less sugar and with a sort of fermented yeast taste.
If you were to vote on the most popular West African snack, I think puff-puff would probably win big. I put a twist on this classic African snack by adding coconut and coconut milk.
The first time I made these to take to a party, I was on the phone with my dear friend and I mentioned to her that I was making coconut puff-puff for a party and she said , “You know no one would eat them right? My response was, “Why not, they taste good”. She said, well people are not use to eating coconut puff-puff. “They will soon”, I said. After a drawn out conversation, we concluded that I should make a side-by-side comparison between the two (puff-puff and the coconut puff-puff) and see which one people were going to devour first.
I did just that and guess what? You guessed right! coconut puff-puff won with an overwhelming victory. In fact, it was gone before any other meal-you would be surprise at how pleasant the coconut milk and flakes enrich this recipe.
The coconut flakes give these puff-puff a slight crunch and a special and different flavor .
The main ingredients are flour, coconut milk, flour, yeast, salt and coconut flakes. Once everything is mixed, set it aside in a warm area to proof or rise. If dough is too thick add a little bit of water or coconut milk.
Best served warm.
Coconut Puff-Puff (Deep fried coconut dough) - a twist on the popular West African fried dough with the addition of coconut milk and coconut flakes.
- 1 cups warm water
- 2 cup coconut milk
- 2 1/4 teaspoon active dry yeast or 0.25 oz. 1 packet
- 1/2- 3/4 cup sugar
- 1/4- 1/2 Tablespoon salt
- 1 cup coconut flakes
- 4-1/2 cup flour
- Oil for deep frying
- In a large bowl add the warm water, coconut milk, salt, sugar, and yeast. Set aside for 5 minutes
- Then add flour and mix with a wooden spoon or hands preferably, followed by coconut flakes. Mix well until flour and coconut flakes have been fully incorporated.
- Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
- In a large, sauce pan pour vegetable oil , until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.
- The dough is going to be sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batch
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter