Ingredients:
1 tsp vanilla extract
flesh of 1 coconut, finely grated
225g brown sugar
115g plain flour
pinch of salt
60ml water
120ml milk of water (about), for the batter
pinch of ground turmeric
oil for deep frying
Method:
Combine the grated coconut, sugar and salt in a pan. Add just enough water to moisten the ingredients (about 60ml) then bring to a simmer and cook, stirring frequently, until the mixture becomes thick and smooth. Take off the heat and stir in a vanilla extract then work in just enough of the flour to give the mixture a sticky consistency. Allow to cool then form the mixture into small balls by shaping between your palms.
In the meantime, sift the remaining flour into a bowl and work in enough of the milk or water to give you a thick batter. Season with a little salt and add a pinch of turmeric to colour.
Heat the oil in a deep fryer or deep pan to 180°C. When the oil is hot, dip the coconut balls into the batter then drop into the hot oil, a few at a time. Fry for a few minutes until nicely golden brown all over then drain with a slotted spoon and transfer to kitchen paper. Serve warm.
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