The Ultimate Coconut-Drenched Puff Puff Craving a tropical twist on a classic? This is how you elevate your puff puff game. Bookmark this for your next craving! 👇 Ingredients Dry Mix: 500g All-Purpose Flour | 130g Granulated Sugar | 11g Instant Yeast | 5g Fresh Nutmeg | 2g Cinnamon | 5g Salt Wet: 200ml Warm Water | 200ml Milk The Finish: 1 Fresh Coconut (grated) | Vegetable oil (for frying) Step-by-Step Procedure 1. Make the Batter Mix Dry: In a large bowl, whisk together the flour, sugar, instant yeast, nutmeg, cinnamon, and salt until fully combined. Activate & Combine: Pour in the warm water and milk. Mix thoroughly with your hand or a spatula until a smooth, slightly stretchy batter forms. The Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Leave it in a warm place for 45 to 60 minutes, or until it doubles in size and looks bubbly. 2. Prep the Coconut Twist Extract the Milk: Take your freshly grated coconut and place it in a cheesecloth. Squeeze tightly over a bowl to extract the pure, rich coconut milk. Set the milk aside. Toast the Shavings: Take the remaining dry coconut shavings from the cheesecloth and toss them into a dry pan over medium-low heat. Stir constantly until they are golden brown and fragrant. Set aside. 3. Fry to Perfection Heat the Oil: Heat your vegetable oil in a deep pot to about 170°C/340°F (or test with a small drop of batter—it should float instantly). Scoop & Fry: Punch down the risen batter. Scoop and drop round balls into the oil. Fry for 3–5 minutes, flipping constantly, until they are evenly golden brown. Drain on paper towels. 4. The Grand Finale Assemble: Toss your hot, fresh puff puff into a clean serving bowl. Drizzle & Dust: Pour the fresh coconut milk over the puff puff, then top generously with the toasted coconut shavings for that perfect crunch. Pro-Tip: Serve immediately while hot so the puff puff absorbs that fresh coconut milk beautifully! - @chefcupidofficial