Coconut puff puff (deep-fried coconut dough) is a tasty twist on the popular West African fried dough, made even better with coconut milk and flakes.

The first time I made these to take to a party, I was on the phone with a dear friend, and I mentioned that I was making coconut puff-puff for a party. She said, “You know no one will eat them, right?” My response was, “Why not? They taste great”. She said, “Well, people aren’t used to eating coconut puff-puff.” My reply was that they soon would.

After a drawn-out conversation, we concluded that I should make a side-by-side comparison between the two (regular puff-puff and the coconut version) and see which one people would devour first.

So I did just that, and guess what? You guessed right! The coconut puff-puff won with an overwhelming victory. In fact, it was the first to disappear. You’d be surprised at how enriching the coconut milk and flakes are.

What Is Puff Puff?

Puff puff is a traditional West African fried dough that’s sold in every neighborhood and on many street corners in West Africa. They’re impossible to resist once you take a bite. They have less sugar than most yeast doughnuts and enjoy a pleasant fermented taste.

If you were to vote on the most popular West African snack, puff-puff would win big. I put my own twist on this classic African snack by adding coconut and coconut milk. The coconut flakes give them a slight crunch and a special flavor.

How to Make Coconut Puff Puff

1. Mix the warm water, coconut milk, sugar, salt, and yeast, and set aside for 5 minutes so the yeast activates. (Photo 1)
2. Stir in the flour with a large spoon or your hands. Follow with the coconut flakes. Mix well until the flour and coconut flakes have been fully incorporated. (Photos 2-3)
3. Rise – Cover the dough and let it rise in a warm area until doubled in size (1-2 hours). (Photo 4)

1. Heat at least 3 inches of vegetable oil (about 5 centimeters) in a saucepan. Too little will result in flatter balls. Heat over medium heat until the oil is 375℉ (190℃).
2. Fry – The dough will be slightly sticky, so grab a little bit of the mixture at a time with your hands and drop it in the oil. Or use a spoon to scoop up the batter, and another spoon to drop it in the hot oil. It should take on the shape of a ball. Fry the puff puff in batches to avoid overcrowding the pan. (Photo 5)
3. Flip – Fry for a few minutes until the bottom side is golden brown. Then turn the ball over and fry for a few more minutes until the other side is golden brown. (Photo 6)
4. Remove the cooked puff puff from the oil with a slotted spoon and place them on napkins to soak up the excess oil.
5. Serve – If desired, roll your fried coconut dough balls in table sugar or powdered sugar to decorate them and make them sweeter. Best served warm.

Tips and Notes

• How long yeast dough takes to rise depends on the weather or the internal room temperature. The warmer the environment, the faster your dough will rise.
• If the dough is too thin, add a spoonful of flour at a time until you have a sticky dough you can scoop.
• For dough that’s too dry, add a spoonful of coconut milk or water until you have the right consistency.

Make-Ahead and Storage

You can refrigerate yeast dough for up to 4-5 days. Honestly, it tastes better the next day because the yeast has more time to do its thing. Bring it back to room temperature and fry them as planned when ready.

These guys are best hot, or at least warm. Store leftovers in a closed paper bag in the fridge. Then take them out and reheat them in the oven or air fryer to crisp them back up. You could also freeze them, then heat them in an air fryer straight from the freezer.

What Goes With Coconut Puff Puff

This common street food is usually enjoyed on its own. But I love a cup of coffee (hot or frozen) or tea with them. A tropical fruit salad makes a refreshing dessert alongside puff puffs.

More Mouthwatering African Snack Recipes

Watch How to Make It

[adthrive-in-post-video-player video-id=”wtsbD6BM” upload-date=”2020-08-09T04:37:41.000Z” name=”Coconut Puff Puff” description=”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.” player-type=”collapse” override-embed=”false”]

This blog post was originally published in April 2013 and has been updated with additional tips, new photos, and a video.

Looking for more recipes? Follow on…

Prep: 2 hours hrs

Cook: 15 minutes mins

Total: 2 hours hrs 15 minutes mins

African

• In a large bowl, mix the warm water, coconut milk, sugar, salt, and yeast, and set aside for 5 minutes.

• Then, mix in the flour with a wooden spoon or your hands. Follow with the coconut flakes. Mix well until flour and coconut flakes have been fully incorporated.

• Set the mixture in a warm area and let it rise until doubled in size, 1-2 hours.

• In a large saucepan, pour at least 3 inches of vegetable oil (about 5 centimeters). Too little will result in flatter balls. Heat over medium heat until the oil is 375℉ (190℃).

• The dough will be sticky, so use your hands to grab a little bit of mixture at a time and drop it in the oil. Or use a spoon to scoop up the batter, and another spoon to drop it in the oil, sort of in the shape of a ball. Fry the puff puff in batches to avoid overcrowding the pan.

• Fry for a few minutes until the bottom side is golden brown. Then turn the ball over and fry for a few more minutes until the other side is golden brown.

• Remove the cooked puff puff from the oil with a slotted spoon and place them on napkins to soak up the excess oil.

• If desired, roll your fried coconut dough balls in table sugar or powdered sugar to decorate them and make them sweeter.

• Rising time depends on the temperature. The warmer it is, the faster your dough will rise.
• Feel free to make the dough ahead and keep it in the refrigerator for 2-3 days before frying it.
• Adjust the dough texture with a little flour if too thin and a little coconut milk or water if too thick.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Serving: 1puff puff| Calories: 284kcal (14%)| Carbohydrates: 40g (13%)| Protein: 6g (12%)| Fat: 12g (18%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Trans Fat: 0.004g| Sodium: 122mg (5%)| Potassium: 143mg (4%)| Fiber: 3g (13%)| Sugar: 6g (7%)| Vitamin A: 1IU| Vitamin C: 0.3mg| Calcium: 13mg (1%)| Iron: 3mg (17%)

Course: Breakfast

Cuisine: African