Panikeke (Samoan Coconut Doughnuts)
Dense, lightly sweet fried dough balls flavored with coconut milk or grated coconut, golden and crisp outside with a soft interior. They're a popular breakfast or fundraiser treat sold hot from roadside stands.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Mixing bowl
- •Deep frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10
- carbs
- 30
- protein
- 4
- calories
- 220
Instructions
- 1
Whisk the flour, sugar, baking powder, and salt together in a bowl.
- 2
Add the coconut milk, grated coconut, and egg. Stir just until a thick batter forms.
- 3
Heat oil in a deep frying pan on the stovetop to about 350°F.
- 4
Drop tablespoon-sized spoonfuls of batter into the hot oil.
- 5
Fry for 3-4 minutes, turning occasionally. Cook until deep golden and cooked through.
- 6
Remove with a slotted spoon. Drain on paper towels before serving warm.
Chef's tips
Keep the oil temperature steady so the panikeke cook through to the center before the outside gets too dark.
Storage
Store in an airtight container at room temperature up to 2 days.
Reheating
Warm briefly in a toaster oven to re-crisp the exterior.
Common mistakes to avoid
- •Heating the oil too hot, which browns the outside before the inside cooks
- •Mixing the batter too much, which makes the panikeke tough
Serving suggestions
Cooked Panikeke (Samoan Coconut Doughnuts)?
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