Ingredients
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1 cup rice flour
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1 cup shredded coconut
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¾ cup coconut milk
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2 cups vegetable oil for frying
Coating:
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½ cup coconut milk
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¼ cup brown sugar
Directions
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Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
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Heat oil in a pot over medium heat.
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Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
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Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 414 | Calories |
| 25g | Fat |
| 45g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 414 | |
| % Daily Value * | |
| Total Fat 25g | 33% |
| Saturated Fat 16g | 79% |
| Sodium 53mg | 2% |
| Total Carbohydrate 45g | 17% |
| Dietary Fiber 3g | 10% |
| Total Sugars 16g | |
| Protein 4g | 7% |
| Vitamin C 1mg | 1% |
| Calcium 24mg | 2% |
| Iron 2mg | 13% |
| Potassium 216mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
