Quick & Easy

Coconut fritters with mango, chilli and lime

The Caribbean is calling! These fresh coconut vegan fritters, served with mango chilli and lime are absolutely scrumptious!
Coconut fritters with mango, chilli and lime



1.Insert the tip of a small knife into the soft spot on the base of the coconut, using a twisting action. Place coconut over a glass; drain coconut water (reserve for another use). Wrap coconut in a clean towel, break open with a hammer, or by smashing it onto the floor. Spoon out the soft coconut flesh; you should have about ½ cup (90g) of the flesh. Thinly slice coconut flesh.
2.Combine fresh coconut, banana, coconut cream, ½ cup of the flour, baking powder, ¼ cup of the shredded coconut and 2 teaspoons of the coconut nectar in a large bowl.
3.Combine remaining flour and shredded coconut in a medium bowl. Roll level tablespoons of coconut mixture into balls. Roll balls in flour mixture.
4.Fill a wok one-third with oil and heat to 160°C (or until a cube of bread browns in 25-30 seconds). Deep-fry coconut balls, in batches, for 2½ minutes or until golden and cooked through. Drain on paper towel.
5.Meanwhile, combine juice and remaining coconut nectar in a small bowl; stir in mango, rind and chilli.
6.Serve fritters with mango mixture and syrup.

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