Mozambican Coconut Fried Dough Balls

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A beloved street-side breakfast and snack from coastal Mozambique, these pillowy fried dough balls are enriched with coconut milk for a subtly sweet, fragrant bite. Crisp on the outside and tender within, they are often dusted with sugar and enjoyed with tea or coffee.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 16 gSugar
• 7 gProtein
• 270 mgSodium
• 180 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 packet (7 g) active dry yeast
• 3/4 cup (180 ml) warm coconut milk
• 2 large eggs
• 3 tablespoons melted unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom

For frying and finishing

• 4 cups (960 ml) neutral frying oil (such as sunflower or canola)
• 1/3 cup (65 g) granulated sugar for dusting
• 1 teaspoon ground cinnamon (optional, for finishing)

Directions

1. In a small bowl, combine the warm coconut milk, yeast, and 1 tablespoon of the sugar; let stand for 5 to 7 minutes until foamy to activate the yeast.
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and cardamom. Add the activated yeast mixture, eggs, and melted butter, then stir until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 45 to 60 minutes, or until nearly doubled in size.
4. Punch down the dough and divide it into 20 equal portions, rolling each into a smooth ball about 1.5 inches (4 cm) in diameter. Let the balls rest, uncovered, for 10 minutes while the oil heats.
5. Heat the oil in a deep heavy pot to 175°C (350°F). Fry the dough balls in small batches of 5 to 6 at a time, turning frequently, for 3 to 4 minutes until puffed and deep golden brown on all sides.
6. Using a slotted spoon, transfer the fried dough balls to a paper-towel-lined tray to drain briefly.
7. While still warm, roll the dough balls in the sugar, adding cinnamon if desired, and serve immediately while warm and pillowy.

Cook’s Notes

• Maintain oil temperature between 170 to 180°C (340 to 360°F); oil that is too cool will make the dough greasy, while oil that is too hot will burn the outside before the inside cooks.
• For an even fluffier texture, let the shaped dough balls proof for an additional 15 minutes before frying so they puff dramatically on contact with the hot oil.
• Traditional versions sometimes swap cardamom for a pinch of anise seeds or a splash of vanilla, both of which pair beautifully with the coconut.
• Serve alongside spiced chai, fresh tropical fruit, or a simple palm sugar syrup for dipping during festive occasions.
• Leftovers can be stored in an airtight container for up to 2 days and revived in a 160°C (320°F) oven for 5 minutes.

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