Coconut and lime beignets

Master the art of making beignets with this fun recipe. Spiked with the tangy, tropical flavours of coconut and lime, these pillowy French doughnuts are an afternoon snack you'll love making.

  • 40 mins preparation
  • Makes 16
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  • 1 egg
  • 3/4 cup Yoplait Coconut Protein Plus Yoghurt
  • 1 teaspoon rum
  • zest of a lime
  • 1/3 cup icing sugar
  • 1 1/4 cup plain flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 1.5 litre canola oil for frying
  • icing sugar for topping


  • 1
    In a bowl beat the egg with yoghurt, rum and zest. Add icing sugar and salt and mix then add the flour and baking powder and fold into the mixture forming a smooth fluffy dough.
  • 2
    Leave dough to rest for 30 minutes. Heat the oil in a saucepan to 180°C.
  • 3
    Using a teaspoon scoop the batter and roll roughly into balls. Place 3-4 at a time into the oil. Cook until golden brown then turn them so they cook on the other side. When done, remove the fritters to a paper towel.
  • 4
    Sprinkle the fritters with icing sugar while still warm and serve.


Wet hands make the dough much easier to roll into balls, alternatively scrape the mixture into the oil off the teaspoon.