coconut funnel cakes
PREP TIME 10 mins, COOK TIME 25 mins
1 cup whole milk
1 cup coconut milk
2 cups all-purpose flour
1 tsp vanilla extract
4 tbsp sugar
2 tbsp baking powder
pinch of salt
2 cups coconut or vegetable oil
confectioners’ sugar, to decorate
shaved coconut, to decorate
1 Whisk together the eggs, milk, and coconut milk. Add the flour, vanilla extract, sugar, baking powder, and salt. Stir well to combine and transfer to a plastic food bag.
2 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC) as shown in the technique. When the oil is hot enough, snip a hole in one corner of the bag and squeeze a portion of the batter into the pan, making a swirling shape in a circular motion. Fry for 2–3 minutes on each side, or until both sides are golden brown.
3 Remove from the oil with tongs and drain on a wire rack. Repeat with the remaining batter to make the rest of the cakes. Decorate with sifted confectioners’ sugar and shaved coconut. Serve hot.
|coconut funnel cakes|