Devilish Coconut Canapes – a delicious recipe with flour, creamed coconut, boiling water, sweet chili sauce, coriander. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
DAY BEFORE --.
2
Heat oven to 200C / 400F.
3
Bake sweet potatoes until soft; remove and cool overnight.
4
SERVING DAY --.
5
Make the sauce by mixing the water and coconut then adding the other ingredients.
6
It should be cloudy not lumpy.
7
If it has any lumps in mash them out.
8
Scoop out the flesh of the potatoes and discard skin (or eat if you are me).
9
Mix the flesh with the flour and whizz in a processor/blender until smooth, sticky paste.
10
Place in a piping bag with a 1cm nozzle.
11
Heat enough oil to deep fry (if you don't have a deep fat fryer use approximately 1 lt oil in a deep pan) until it turns a cube of bread brown in 15 seconds.
12
Pipe bite inch long sections of the paste into the pan cutting off each section with a knife.
13
Cook for 2 minutes until brown and crispy, drain and serve with the sauce.
241
kcal
Calories
9
g
Fat
37
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 500 g sweet potatoes, 4 tablespoons self raising flour, 15 g creamed coconut, mashed, 2 tablespoons boiling water, and more.
Yes, Devilish Coconut Canapes falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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