Coconut Mandazi

To make Coconut Mandazi from scratch, start by combining 2 cups of all-purpose flour, 0.25 cup of desiccated coconut, 0.25 cup of sugar, 0.5 tsp of baking powder, and 0.25 tsp of salt in a bowl. Create a well in the center and add 0.5 cup of coconut milk, an optional egg, and 0.25 cup of melted butter or oil. Mix to form a dough, knead for 3-5 minutes, roll out to 1/2 inch thick, cut into shapes, and fry in hot oil until golden brown.

Yes, you can make Coconut Mandazi without eggs. Simply omit the egg from the recipe. The dough will still come together nicely with the other ingredients, and the mandazi will be just as delicious!

To store leftover Coconut Mandazi, let them cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them; just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.

Coconut Mandazi pairs wonderfully with a variety of beverages. You can enjoy them with a cup of tea or coffee, or even with a refreshing coconut drink. They also go well with fruit jams, honey, or a sprinkle of powdered sugar for added sweetness.

If you don't have desiccated coconut, you can use fresh grated coconut instead. For a dairy-free option, substitute coconut milk with almond milk or any other plant-based milk. Additionally, you can replace melted butter with vegetable oil or coconut oil for a richer coconut flavor.