Coconut Puffs
Crust:
1 c. sifted flour
1 tbsp. coconut oil
1/2 tsp. salt
1/4 c. plus 1 tbsp. water
Sift dry ingredients together and add water. Mix well with your hands for about 5 minutes. The more you mix it, the more they will puff. Pinch off balls about the size of a walnut. Roll each one on a floured board to a circle about 4- inches.
Filling:
1 c. shredded coconut
1/2 c. sugar
2 tbsp. water
1 tsp. cinnamon
Mix together and cook over low heat until sugar is dissolved. Put teaspoon of filling on circle, fold in half, dampen edges, and press tightly together. This is important so filling does not come out while frying.
Fry in hot coconut oil in a deep-fryer or wok at 375 degrees F (190 degrees C) until lightly browned. Drain on absorbent paper. Makes 12 or more.
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Coconut Balls
Ingredients:
3/4 cup all-purpose flour
1/2 cup self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup white sugar
1 1/2 cups coconut milk
1 quart coconut oil for frying
Directions:
1. In a medium bowl, mix all-purpose flour, self-rising flour, cinnamon, cardamom and sugar. Stir in coconut milk until lumps disappear.
2. Heat coconut oil in deep-fryer or wok to 375 degrees F (190 degrees C). Drop batter by tablespoons into hot oil. Fry until golden brown. Remove with a slotted spoon and drain on paper towels.
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