Vanuatuan Coconut Bomboloni

Ingredients

In this Vanuatuan adaptation, the traditional Italian bomboloni recipe is transformed by incorporating the flavors of Vanuatu. The original recipe is modified by replacing some of the ingredients with Vanuatuan staples such as coconut milk and coconut cream. These additions infuse the bomboloni with a distinct tropical taste, making it a unique and delightful treat. We alse have the original recipe for Bomboloni, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1 large egg 1 large egg
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) coconut cream, for filling 1 cup (240ml) coconut cream, for filling
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, melted butter, egg, and vanilla extract.
3. 3.
   Sprinkle the yeast over the coconut milk mixture and let it sit for 5 minutes until foamy.
4. 4.
   Pour the coconut milk mixture into the dry ingredients and mix until a soft dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
7. 7.
   Punch down the dough and divide it into small balls, approximately 2 inches in diameter.
8. 8.
   Place the balls on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9. 9.
   Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
10. 10.
    Carefully drop the bomboloni into the hot oil and fry until golden brown, turning them occasionally to ensure even cooking.
11. 11.
    Remove the bomboloni from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12. 12.
    Once the bomboloni have cooled slightly, fill a piping bag fitted with a small round tip with coconut cream.
13. 13.
    Insert the tip into each bomboloni and gently squeeze to fill them with the coconut cream.
14. 14.
    Dust the bomboloni with powdered sugar and serve warm.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Active dry yeast — Make sure the yeast is fresh and active by checking the expiration date and testing it in warm water with a pinch of sugar before adding it to the dough.
• Coconut cream — Use thick coconut cream for a rich and creamy filling. If the cream is too thin, refrigerate it for a few hours to thicken before filling the bomboloni.

Tips & Tricks

• For an extra tropical touch, you can add a teaspoon of grated lime zest to the dough.
• If you prefer a sweeter filling, you can mix some powdered sugar into the coconut cream before filling the bomboloni.
• To ensure even frying, avoid overcrowding the pot or fryer. Fry the bomboloni in batches if necessary.
• Serve the bomboloni warm for the best taste and texture.
• These bomboloni are best enjoyed on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Vanuatuan Coconut Bomboloni as a delightful dessert after a Vanuatuan-inspired meal. They are perfect on their own or accompanied by a scoop of coconut ice cream for an extra indulgence.

Presentation advice

Arrange the golden-brown bomboloni on a serving platter and dust them generously with powdered sugar. You can also garnish the platter with fresh tropical fruits such as sliced mangoes or passion fruit for a vibrant and inviting presentation.