Arepas de coco are one of my favorite street foods in Puerto Rico. One of my favorite treats is seafood salad and a crispy coconutty arepa de coco.
There is something magical about fry bread. Well let’s be honest frying is a magical thing. Put aside that fact that it’s not friendly to the waistline, fried foods are delicious. In Puerto Rico street food is synonymous with fried food and one of my favorite fried treats are arepas de coco.
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 cup sugar
- ¼ tsp salt
- 1 cup coconut milk
- Combine flour, baking powder, sugar, and salt. Wisk until well combined. Add coconut milk. Mix until just combined. Flour your hands and a work surface. Knead dough until completely combined and tacky. Place in a bowl, cover with kitchen towel, and let rest for 30 minutes.
- Divide the dough in half. On a floured work surface roll one-half about ⅛ inch thin. Using a glass or biscuit cutter cut rounds in the dough. Repeat with remaining dough.
- Heat vegetable oil in a cast iron skillet or heavy bottom skillet. Test oil with a scrap of dough. It should puff and float. Carefully add dough round to the oil. Fry until dough puffs and then turn the rounds. Continue to fry until golden brown.
- Transfer to a plate lined with paper towels to drain and cool. Serve warm and crisp.
Neither coconut flour or almond flour can be used as a substitute for all-purpose flour. They are both very dense flours and will not work for this recipe.
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