📝 About This Recipe
Transport your senses to the coastal kiosks of Piñones with these authentic Arepas de Coco, a beloved staple of Puerto Rican Caribbean cuisine. Unlike their corn-based cousins, these are made with a sweet and savory coconut milk dough, fried until they puff into golden, pillowy clouds. They offer a delicate tropical aroma and a versatile flavor profile that pairs perfectly with fresh seafood or a simple cup of morning coffee.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted for a lighter texture)
- 1 cup Full-fat coconut milk (canned, shaken well before measuring)
- 1/2 cup Granulated sugar (adjust slightly for desired sweetness)
- 1 tablespoon Baking powder (ensures the signature puff)
- 1/2 teaspoon Fine sea salt (to balance the coconut sweetness)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 teaspoon Coconut extract (optional, for an extra aromatic boost)
Frying and Finishing
- 2 cups Vegetable or Coconut oil (for shallow frying)
- 1/4 cup Extra flour (for dusting the work surface)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until thoroughly combined.
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2
In a separate medium bowl or microwave-safe jug, combine the coconut milk and sugar. Stir or heat slightly until the sugar is completely dissolved.
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3
Create a well in the center of the dry ingredients and pour in the coconut milk mixture, the melted butter, and the coconut extract.
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4
Using a sturdy spatula or your hands, mix the ingredients together until a soft, slightly tacky dough forms. Avoid overworking the dough at this stage.
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5
Turn the dough out onto a lightly floured surface. Knead gently for about 2-3 minutes until the dough becomes smooth and elastic.
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6
Divide the dough into 12 equal-sized portions, roughly the size of a golf ball, and roll them into smooth spheres.
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7
Using a rolling pin or the palm of your hand, flatten each ball into a disc about 4 inches in diameter and 1/4 inch thick.
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8
Cover the discs with a clean kitchen towel and let them rest for 15 minutes; this allows the gluten to relax and ensures a better rise when frying.
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9
In a large heavy-bottomed skillet or caldero, heat about 1 inch of oil to 350°F (175°C). The oil is ready when a small piece of dough sizzles and rises immediately.
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10
Carefully slide 2 or 3 arepas into the hot oil, being careful not to crowd the pan which would drop the oil temperature.
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11
Fry for about 2 minutes on the first side. You should see the arepa puff up beautifully in the center.
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12
Flip carefully using tongs or a slotted spoon and fry for another 1-2 minutes until both sides are a deep golden brown.
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13
Remove the arepas and place them on a wire rack set over paper towels to drain any excess oil while maintaining crispness.
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14
Serve warm to enjoy the soft, steamy interior and the crisp coconut-scented crust.
💡 Chef's Tips
Always use full-fat canned coconut milk for the richest flavor and best texture; light coconut milk will result in a tougher arepa. If the dough is too sticky to handle, add flour one tablespoon at a time, but keep it soft for the fluffiest results. Don't skip the resting period; it is the secret to getting that hollow 'pocket' inside that is perfect for stuffing. Maintain a consistent oil temperature; if the oil is too hot, they will brown before cooking through, and if too cold, they will absorb too much grease. You can make the dough ahead of time and keep it refrigerated, just bring it to room temperature before rolling and frying.
🍽️ Serving Suggestions
Slice them open and stuff with 'Ensalada de Pulpo' (Octopus Salad) or 'Bacalaito' (Salt Cod) for a classic coastal meal. Serve warm alongside a cup of strong Puerto Rican coffee or café con leche for an island-style breakfast. Pair with a side of fresh avocado slices and a squeeze of lime to cut through the richness of the coconut. For a sweet treat, drizzle with local honey or serve with a slice of Queso Blanco and guava paste. Enjoy them as a side dish to a hearty bowl of Asopao de Pollo (chicken gumbo-style soup).