Coconut Funnel Cakes

A tropical twist on the fairground classic. Coconut milk in the batter yields a rich, flavorful dough that is fried until crispy and dusted generously with powdered sugar and shaved coconut.

Coconut Funnel Cakes

A tropical twist on the fairground classic. Coconut milk in the batter yields a rich, flavorful dough that is fried until crispy and dusted generously with powdered sugar and shaved coconut.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 46 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Batter: 2 eggs 1 cup milk, 1 cup coconut milk, 2 cups flour, 1 tsp vanilla, 4 tbsp sugar, 2 tbsp baking powder, salt
• Fry: 2 cups vegetable or coconut oil
• Top: Confectioners’ sugar shaved coconut

Equipment

• Deep frying pan
• Piping bag or plastic bag
• Whisk

Method

 

Instructions

1. Whisk batter ingredients until smooth. Fill a piping bag.
2. Heat oil to 375 degrees F (190 degrees C) in a deep pan.
3. Squeeze batter into the hot oil in a swirling circular motion.
4. Fry 2-3 mins per side until golden. Drain.
5. Dust generously with sugar and shaved coconut.

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