For the dough
1 cup granulated tapioca (170 g)
½ cup grated coconut (30 g)
3 tablespoons sugar (40 g)
Salt to taste
¾ cup coconut milk (190 ml)
1 cup whole milk (250 ml)
1 bottle of Soya Soya Oil
For finishing
1 cup sugar (200 g)
Cinnamon to taste
For the dough
Put the tapioca, grated coconut, sugar and salt in a bowl.
Heat the milk with the coconut milk until just before boiling. Pour over the tapioca mixture and leave to hydrate for about 30 minutes. Make balls with 15 g of dough and fry in oil heated to 160°C until golden brown.
Fry in oil heated to 160°C until golden brown.
Finishing: Mix the sugar and cinnamon and coat the fried dumplings.
