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.
Servings22- 25 balls
2 1/4teaspoonactive dry yeast or 0.25 oz.1 packet
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