Coconut Puff Puff – This Deep fried “Coconutty” dough is chewy, sweet, crunchy and packed with bold flavours. I will keep saying, “Anything Coconut, count me in.” Your regular puff puff but with a little twist.
Puff puff is a trendy snack in Cameroon, Ghana and Nigeria. Other countries make something similar but called differently, although the method and ingredients may differ slightly.
If you follow me on Youtube and Instagram, you will know I love being creative with pastries and snacks. I have made many coconut-related recipes but have yet to make puff puff. I made it once, and the flavour filled my home; how it tasted was heavenly. So, I decided to share it. It’s a must-try recipe.
What’s in my Puff Puff?
- Coconut milk
- Coconut extract
Storage: It can be at room temperature for two days, then in the refrigerator for three days, then frozen for up to three months.
Coconut Puff-Puff (Coconut Deep Fried Dough)
- 3½ cups All-purpose flour
- 2½ tsp Yeast
- 1 cup Warm water
- 1 cup Coconut milk warm
- ½ cup Sugar
- 1 tsp Coconut extract or vanilla extract
- 1 tsp Salt
- In a large mixing bowl, add the warm water, warm coconut milk, sugar and yeast. Then mix until yeast is dissolved.
- Add the coconut extract, flour, and salt. Now you can mix with your hand or wooden spoon until everything is well combined. The dough has to be sticky and pasty.
- Cover with a kitchen cloth or a cling film and let it rest at room temperature or in a warm area for 1 hour 30 minutes till the quantity doubles.
- Heat oil in a pot. Oil should be at least 2-3 inches deep. Scoop with your hands or ice cream scoop and deep fry.
- Stir from time to time until they all have a golden brown colour.
- Using a strainer spoon, removed cooked balls from the oil and place them on an absorbent paper.
- Let it cool before serving. ENJOY!