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Coconut Puff-Puff (Deep-fried Coconut Dough)

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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.

Watch How To Make It

 

 

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Coconut Puff-puff( Deep fried coconut dough)

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.
4.8 from 5 votes
Prep: 2 hrs
Cook: 15 mins
Total: 2 hrs 15 mins
African
Servings 22 - 25 balls

Ingredients

  • 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

Instructions

  • 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

Nutrition Information:

Calories: 155kcal (8%)| Carbohydrates: 22g (7%)| Protein: 2g (4%)| Fat: 7g (11%)| Saturated Fat: 6g (38%)| Sodium: 243mg (11%)| Potassium: 90mg (3%)| Fiber: 1g (4%)| Sugar: 11g (12%)| Vitamin C: 0.2mg| Calcium: 6mg (1%)| Iron: 1.4mg (8%)
Author: Immaculate Bites
Course: Breakfast
Cuisine: African
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Nutrition Facts
Coconut Puff-puff( Deep fried coconut dough)
Amount Per Serving
Calories 155 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Sodium 243mg11%
Potassium 90mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

COCONUT-PUFF

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Comments & Reviews

  2. Liz says

    This is a lovely recipe…. But what about using condensed milk in place of coconut milk? Just asking if it’ll work?

    Reply

    • ImmaculateBites says

      Hi Liz. The coconut milk intensifies the flavor of this puff puff hence I would advise you go with it. If you must use the condensed milk in place of the coconut milk, I would suggest you cut back on the sugar so it is not overly sweet. Happy cooking!

      Reply

  3. Uzo says

    God bless you for sharing this recipe. I am the greatest Coconut lover in the entire universe. No competition…lol. This is so perfect. I was yearning for puff puff but not the regular kind I’m used to. I went to Google and searched for Coconut puff puff and BINGO! Lol… I followed your instructions but I mixed all-purpose Flour with wheat flour and I used a mixture of half cup of coconut sugar and half cup of raw turbinado sugar. The outcome was just the amount of sweetness I needed in my body. Not too sweet but just right. Thanks so much for this recipe.

    Reply

    • Mellie says

      Uzo,
      I think we going to have to fight for the title of Greatest COconut lover. OMG is life. I have actually met people who hate coconut. They don’t know what they are missing. I have to try this recipe this weekend. Looks so delicious

      Reply

  5. Mo says

    Very confusing the 2-1/4 cup flour. Was that 1/4 cup flour or 2 cups? I used 2 cups and I messed up my recipe ☹️ Please make the listing of measurements clearer. Thanks

    Reply

  6. Anana Clark says

    I forgot to say the most important part: I’m a coconut lover too! Are there any other coconut dishes you have from Cameroon or any other West African nation?

    Reply

  7. Anana Clark says

    Thanks so much for your platform for Cameroonian cooking! My cousin did the swab DNA test and found out that is exactly where our people are from. Very exciting and I will one day journey there. I am having an International Thanksgiving Day in my class and I have asked some of the students from other countries to dress in traditional clothing and share some of their culture with the class. They also have to make a traditional dish to share. As their teacher, I surely did not want to be left out, but I also did not want to make anything that was time consuming, costly or elaborate. Puff Puff is the way to go! I’ll try it out on my husband first so I’ll be ready next month! Hopefully I’ll find something to wear that is specific to Cameroon…we’ll see. Thanks again!

    Reply

    • imma africanbites says

      Thank you so much for sharing your thoughts, Anana. Please do let me know how it turns out for you. Enjoy!

      Reply

  8. songo says

    thanks for the recipe.i was confused with the measurements especially the flour, sugar, sugar and yeast. though I tried it but it was a little bit hard and did not rise. please what did I not get right?

    Reply

    • ImmaculateBites says

      It might be the yeast or measurements . Always double check your measurements and the yeast expiration. It’s usually the cause of puff puff not rising .

      Reply

  10. Dorcas says

    Can’t wait for weekend to come so I give it a try. Hmmmm….. thanks for this platform to make same olds in a new way!!!

    Reply

  13. Inès says

    Excellent recipe, it was my first attempt to do puff puff, it was so simple !
    I just added more sugar than the recipe mention, there is no way to spoilt them!

    Reply

    • ImmaculateBites says

      Puff puff taste best freshly made. However, you can make , let it cool and freeze- reheat in oven .

      Reply

  18. Cindy says

    I want to make these for my son’s birthday. I have two questions:
    Is 2 1/4 ounces sames as teaspoon?. I have seen recipes that equate a packet of yeast to teaspoon not ounces.
    Is half tablespoon of salt not too much?

    Thanks

    Reply

    • ImmaculateBites says

      Cindy, I meant to say 2 1/4 teaspoons . Recipe updated. I usually use 1/2 tablespoon salt – I like my puff puff salty – cut it down by half if you prefer less salt. Let me know how it works out!

      Reply

  19. abiola showunmi says

    l love coconuts, would ve loved doing it but my problem is the flaked coconut. is der any other subtitution or hw do i get d flaked coconut recipe.

    Reply

    • Africanbites says

      Shanna they are best eaten hot, however, they are not bad at room temperature.You can reheat them in the oven before serving. I have a confession to make- I have eaten this straight from the fridge….too lazy to reheat.

      Reply

  26. Melanie says

    I have to tell you, your pictures are beautiful. I want to make this recipe just from your photos alone. Girl you have camera skills!

    Reply

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