Puff Puff with Coconut
Also known as Puff Puff with Coconut (Coconut Puff Puff)
Coconut Puff Puff is a fragrant, slightly richer variation of the beloved Nigerian street food Puff Puff, enriched with fresh coconut milk in place of water for an extraordinary depth of coconut fragrance and a slightly creamier texture. The natural fat and sweetness of coconut milk transforms the standard Puff Puff into something genuinely special — the exterior still golden and slightly crispy, but the interior softer, more tender and fragrant with a warm coconut aroma.

- 75 mintotal time
- 8 to 10serves
- Mediumdifficulty
Ingredients
- 4 big cups of plain flour
- 3 big big tablespoons of sugar
- 1 and a half teaspoons of instant dry yeast
- Half a teaspoon of salt
- 1 teaspoon of ground nutmeg
- Half a teaspoon of vanilla extract
- 1 big tin of coconut milk — use instead of water
- Vegetable oil for deep-frying
- Icing sugar or desiccated coconut for finishing — optional
Method
- 01
Making the Coconut Batter. Combine flour, sugar, salt, nutmeg and yeast in a large bowl. Add vanilla extract. Gradually add the coconut milk — warm it slightly if it has been refrigerated — while stirring. Add just enough coconut milk to form a thick, smooth, lump-free batter that falls slowly off a spoon. The batter will smell beautifully of coconut immediately.
- 02
Proving. Cover with a damp cloth and prove in a warm spot for 45 minutes to 1 hour until the batter has risen, is bubbly throughout and smells wonderfully of yeast and coconut.
- 03
Frying. Heat oil in a deep pan to a good frying temperature. Drop spoonfuls of coconut batter into the hot oil. Fry in batches for 4 to 5 minutes, turning, until deep golden-brown all over. The higher fat content of the coconut milk means these will colour slightly faster than standard Puff Puff — watch the heat carefully.
- 04
Finishing. Drain on paper towels. While still warm, dust with icing sugar or roll in desiccated coconut for extra coconut fragrance and presentation. Serve immediately.
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