Coconut fritters with mango, chilli and lime

The Caribbean is calling! These fresh coconut vegan fritters, served with mango chilli and lime are absolutely scrumptious!

  • 40 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Coconut fritters with mango, chilli and lime
  • 1 young drinking coconut (1.2kg)
  • 2 medium bananas (400g), mashed
  • 1/4 cup (60ml) coconut cream
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 3/4 cup (60g) shredded coconut
  • 2 1/2 tablespoon coconut nectar or agave syrup
  • rice bran oil, for deep-frying
  • 2 tablespoon lime juice
  • 1 medium mango (430g), sliced thinly
  • 1 1/2 tablespoon finely grated lime rind
  • 1 fresh long red chilli, seeded, sliced thinly


Coconut fritters with mango, chilli and lime
  • 1
    Insert the tip of a small knife into the soft spot on the base of the coconut, using a twisting action. Place coconut over a glass; drain coconut water (reserve for another use). Wrap coconut in a clean towel, break open with a hammer, or by smashing it onto the floor. Spoon out the soft coconut flesh; you should have about ½ cup (90g) of the flesh. Thinly slice coconut flesh.
  • 2
    Combine fresh coconut, banana, coconut cream, ½ cup of the flour, baking powder, ¼ cup of the shredded coconut and 2 teaspoons of the coconut nectar in a large bowl.
  • 3
    Combine remaining flour and shredded coconut in a medium bowl. Roll level tablespoons of coconut mixture into balls. Roll balls in flour mixture.
  • 4
    Fill a wok one-third with oil and heat to 160°C (or until a cube of bread browns in 25-30 seconds). Deep-fry coconut balls, in batches, for 2½ minutes or until golden and cooked through. Drain on paper towel.
  • 5
    Meanwhile, combine juice and remaining coconut nectar in a small bowl; stir in mango, rind and chilli.
  • 6
    Serve fritters with mango mixture and syrup.