250 g wheat flour
80 g grated coconut
60 g butter
50 ml thick coconut milk
2 g salt
150 g sugar
4 g vanilla powder
Roast the grated coconut in a pan on medium heat until the coconut is dry.
Set aside to cool.
In a medium sized mixing bowl, add the sugar, eggs, salt and vanilla powder. Whisk until well combined and the sugar has dissolved.
Then add butter and whisk until well combined..
To the bowl, add the wheat flour and grated coconut, whisk until well combined.
Add the coconut milk and knead the dough by hand until it is smooth.
Dust a chopping board with flour to prevent the dough from sticking.
Take a handful of the dough and roll it lengthwise on the chopping board, to get long tubes of dough about 1 inch in thickness.
Continue until all the dough is rolled into tubes.
Use a scissors or knife, slice the dough using oblique cuts of ½ cm thickness.
Preheat a pan with cooking oil on medium heat.
Once the oil is hot, fry the dough pieces for about 3 minutes on 1 side, then flip to fry the other side.
Once the pieces are a light golden brown, remove from the heat and drain on a paper towel to remove excess oil.
Once it's completely cooled, you may serve or store it in an airtight container.