Guyanese-style Coconut Beignets

Ingredients

In this Guyanese adaptation of the French beignets, the main difference lies in the incorporation of coconut. While traditional French beignets are typically made with a plain dough, Guyanese-style beignets infuse the dough with the tropical flavors of coconut. This addition adds a unique twist to the recipe, giving the beignets a distinct taste and texture that sets them apart. We alse have the original recipe for Beignets, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 48g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and ground nutmeg.
2. 2.
   In a separate bowl, combine the coconut milk, water, melted butter, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
5. 5.
   Drop spoonfuls of the batter into the hot oil, frying them until golden brown on both sides.
6. 6.
   Remove the beignets from the oil and drain them on a paper towel-lined plate.
7. 7.
   Dust the warm beignets generously with powdered sugar before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the beignets.
• Ground nutmeg — Freshly grated nutmeg can be used instead of ground nutmeg for a more intense flavor.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of grated lime zest to the batter.
• Serve the beignets warm for the best taste and texture.
• If you prefer a sweeter treat, you can drizzle the beignets with a simple glaze made from powdered sugar and a little coconut milk.

Serving advice

Serve the Guyanese-style Coconut Beignets as a delightful breakfast or brunch treat. They are best enjoyed warm and dusted with powdered sugar.

Presentation advice

Arrange the beignets on a serving platter and sprinkle them generously with powdered sugar. You can also garnish the platter with fresh coconut shavings for an extra tropical touch.