Coconut Milk Beignets “Tahitian Firi Firi”
Escape to the tropical paradise of Tahiti with these Dairy-Free Coconut Milk Beignets “Firi Firi”! Fluffy, golden, and oh-so-delicious, these doughnuts will transport you to the sun-kissed shores of the South Pacific!
Enjoy this delicious recipe and please let me know how you liked it!
Looking for some inspiration?… For more Mardi Gras / Carnaval Recipes, click HERE!, For Waffles, click HERE! and for Crêpes, click HERE!
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Coconut Milk Beignets “Tahitian Firi Firi”
Equipment
Ingredients
- 10.58 oz (300 g) coconut milk (Lukewarm)
- 1 Tbsp (11 g) active dry yeast
- 14.82 oz (420 g) all-purpose flour (Original Recipe calls for 14.11 oz | 400 g)
- 2.82 oz (80 g) granulated sugar
- 1/8 tsp (0.75 g) sea salt
- Vegetable oil (To Fry)
- Mix of sugar and coconut (To Coat)
Instructions
COCONUT DOUGH PREPARATION
- In a microwave safe bowl, add 1/4 of the coconut milk. Heat for 15 seconds at a time until it is lukewarm. NOTE: Maximum 104F | 40C other wise it will kill the yeast and your dough will not rise. Set aside.10.58 oz coconut milk
- Whisk in the active dry yeast. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.1 Tbsp active dry yeast
- Place the all-purpose flour, sugar, salt, yeast mixture and the remaining of the coconut milk, in the bowl of your stand mixer with the dough hook attachment. Knead the dough on medium high speed for about 8 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. IMPORTANT: Depending on the flour you use, your dough might be sticky: Add a tablespoon of flour, mixing in between until your dough does not stick.14.82 oz all-purpose flour, 2.82 oz granulated sugar, 1/8 tsp sea salt
RISE
- Shape your dough into a ball and place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will triple in size.
ASSEMBLY
- Once the dough has tripled, punch dough to deflate and scrape it out onto the Roul'Pat. Divide the dough into 8 equal segments.
- Roll each dough into a long log of te same size.
- Twist it into an "8" and set aside on a pre-cut piece of parchment paper. Cover with a clean linen and let it rise a second time, while your oil is heating.
COOK!
- Pour the vegetable oil into a tall pot and heat your oil on medium low. It is ready to be used once it has reached 340F | 171C.Vegetable oil
- Using a spider scoop place one dough at a time in the cooking oil. The parchment paper will detach itself after a few seconds, remove it from the pot. Cook each beignet for a couple of minutes until golden.
- Once your Coconut Milk Beignets "Tahitian Firi Firi" are out of the oil transfer them directly in the sugar/coconut mixture until coated. Set aside on a service platter until it is time to enjoy them. NOTE: Like every beignets these are best enjoyed the day of. However they were still excellent the following day. Enjoy & Bon Appétit!Mix of sugar and coconut
Video
Nutrition
Credit: Nad Nad_recettedumonde ; Recipe: “Beignet Tahitien firi firi au lait de coco“
Avec cette recette je participe au défi anniversaire du groupe Facebook “tests de recettes entre blogueurs” du mois de Février 2024. Je souhaite un joyeux anniversaire à Ginette, en espérant qu’elle se régalera avec cette délicieuse recette!
Je participe aussi au défi culinaire du blog CMUM “Compile Moi Un Menu” dont les organisatrices sont Nath – Une cuisine pour Voozenoo & Viviane – Quoi qu’on mange ?
C’est chouette cette année c’est une année bysextile! Cela tombe bien car mon amie Alicia – Bal des Saveurs qui est aussi notre nouvelle marraine a choisi le Thème Festif: « Sugar and Colors Carnival ». Quoi de mieux que de fêter Carnaval tout au long du mois de Février! Inscription et dépôt de recettes ICI!
Voici la liste des participants du « Sugar and Colors Carnival », allez voir les belles choses qu’ils ont réalisé (La liste sera actualisée au fur et à mesure du 1er au 25 Février à Minuit):
- Alicia du blog Bal des Saveurs fête son carnaval avec des Mini crêpes smiley
- Alicia du blog Bal des Saveurs fête son carnaval avec des Crêpes à la bière
- Alicia du blog Bal des Saveurs fête son carnaval avec des Mini donuts chocolat à la machine
- Alicia du blog Bal des Saveurs fête son carnaval avec des Mini crêpes miel de citron
- Nessa du blog Baking with Nessa fête son carnaval avec des Nutella Valentine’s XO « Crêpes françaises »
- Florence du blog : Dans ma p’tite cuisine rose fête son carnaval avec des Churrofres selon Cyril Lignac
- Alicia du blog Bal des Saveurs fête son carnaval avec des Crêpes Belle-Hélène
- Alicia du blog Bal des Saveurs fête son carnaval avec des Crêpes légères
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