Coconut Puff Puff (Nigerian Fried Coconut Dough Balls)

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Puff Puff is Nigeria's beloved golden fried dough ball sold by street vendors across Lagos and beyond. This coconut version infuses the classic yeasted batter with creamy coconut milk and tender shredded coconut for a tropical, slightly nutty sweetness that pairs beautifully with the pillowy fried exterior.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 25 gFat
• 12 gSaturated Fat
• 55 gCarbs
• 3 gFiber
• 15 gSugar
• 7 gProtein
• 300 mgSodium
• 260 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the batter

• 2 cups (250 g) all-purpose flour
• 1/2 cup (45 g) unsweetened shredded coconut
• 1/2 cup (120 ml) full-fat coconut milk
• 3/4 cup (180 ml) warm water (about 110°F / 43°C)
• 1/4 cup (50 g) granulated sugar
• 2 teaspoons instant dry yeast
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground nutmeg

For frying and finishing

• 3 cups (720 ml) neutral oil (such as canola or sunflower) for deep frying
• 2 tablespoons toasted shredded coconut, for garnish
• Powdered sugar, for dusting (optional)

Directions

1. In a large bowl, whisk together the flour, shredded coconut, sugar, yeast, salt, and nutmeg until evenly combined.
2. Pour in the coconut milk and warm water, then stir with a wooden spoon for about 2 minutes until a smooth, thick, stretchy batter forms. It should fall slowly from the spoon in a ribbon.
3. Cover the bowl with a clean kitchen towel and place in a warm spot to rise for 45 to 60 minutes, or until the batter is bubbly and nearly doubled in volume. Do not stir it down after rising.
4. Heat the oil in a deep heavy-bottomed pot to 350°F (175°C) over medium heat. Line a plate with paper towels for draining.
5. Wet your hands with a little water and scoop roughly 1 tablespoon of batter per ball. Drop the batter gently into the hot oil, working in batches of 6 to 8 at a time so the pan is not crowded.
6. Fry the balls, turning occasionally with a slotted spoon, for 4 to 5 minutes total until puffed, deep golden brown, and cooked through.
7. Remove with a slotted spoon and drain on the paper towel-lined plate. Repeat with the remaining batter, letting the oil return to 350°F between each batch.
8. Sprinkle the warm puff puff with toasted coconut and a light dusting of powdered sugar if using, then serve immediately while warm and pillowy.

Cook’s Notes

• Keep the oil at a steady 350°F (175°C); oil that is too cool makes the balls greasy, while oil that is too hot browns them before the centers cook.
• Wetting your hands before scooping the sticky batter prevents it from clinging to your fingers and gives you rounder balls.
• Do not stir the batter after it has risen; the trapped air is what creates the airy, hollow interior that makes puff puff so addictive.
• For an extra-coconut flavor, replace the warm water with an additional 3/4 cup of warm coconut milk and reduce the sugar by 1 tablespoon.
• Puff puff is best eaten the day it is fried but can be reheated briefly in a 300°F oven for 3 to 4 minutes to restore some of the crispness.

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