Lemongrass coconut puff puff doesn’t sound too shabby if I do say so myself. Fragrant mixed with tropical is how I like things. It’s a pity we didn’t include passion fruit in the mix. Maybe next time. The last puff puff recipe I made was the blueberry lemon puff puff and when my mum got home from work, she exclaimed;

“Puff Puff again?”

If there was anyone I was sure would appreciate the experiments of my no yeast puff puff series, I thought it might have been her. This is not to say she didn’t but she wanted a tiny break. It left me wondering if my followers felt the exact same way? Design thinking to the rescue, instead of speculating, I asked.

I ran a poll on Instagram stories asking if people wanted to see more flavours or they needed me to quit it and 85% of the people that voted wanted me to continue so I hearkened to their cries. Ok maybe cries are dramatic but here we are with a lemongrass coconut puff puff flavour. Sounds like a mouthful but it is a mouthful of deliciousness.


  • 2 cups of Water
  • A handful of Lemongrass
  • 1/2 cup of All Purpose Flour
  • 1 teaspoon Baking Powder
  • 3 tablespoons of Plain Yoghurt (Light)
  • 1/4 cup of Steeped Lemongrass Liquid
  • 2/3 Cup Icing Sugar
  • 3 Tablespoons of Granulated Sugar
  • 2 Tablespoons of Desiccated Coconuts
  • Oil for deep frying


In a pot, bring to boil your water and lemongrass and set aside.

Mix your flour, baking powder and yoghurt and 1/4 cup of steeped lemongrass liquid.

Heat up your oil and keep on low to medium heat and scoop little balls of your mix and fry till golden brown.

In a pan, add your steeped lemongrass liquid, the lemongrass, icing sugar and granulated sugar. If you have some butter, you can add it at this stage.

Allow to cook down on low heat till it thickens and becomes a syrup.

Drizzle the mix over your puff puff and sprinkle your desiccated coconuts over the puff puff.

You can store the rest of the lemongrass syrup and use in drink mixes or as syrup for pancakes.

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