By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
80 cal · 555 min
Mandazi (East African Coconut Doughnuts)
Recipe GLPRb57bf3aa037d6b
Golden, pillowy fried doughnuts infused with creamed coconut and warm cardamom spice. These traditional East African treats are light and tender, perfect for breakfast or as a sweet snack with tea or coffee.
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Ingredients
1 1/4 cup warm water
½ teaspoon sugar
½ teaspoon dried yeast
50 grams pure creamed coconut
¼ cup water
1½ cups all-purpose flour
½ cup sugar
⅓ teaspoon coarsely ground green cardamom seeds
sunflower oil for frying
Directions
Combine 1/4 cup warm water, 1/2 teaspoon sugar, and 1/2 teaspoon dried yeast in a small bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
In a small saucepan, warm 1/4 cup water over low heat. Add 50 grams creamed coconut and stir until fully dissolved and smooth. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and 1/3 teaspoon ground cardamom seeds. Mix well.
Pour the activated yeast mixture and cooled coconut mixture into the dry ingredients. Mix and knead for 8–10 minutes until you form a smooth, elastic dough. The dough should be soft but not sticky.
Cover the bowl with a damp cloth and let the dough rise at room temperature for 8 hours or overnight until doubled in volume.
On a floured work surface, gently punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball, then gently flatten slightly with your palm.
Heat sunflower oil in a deep frying pan to 350°F (175°C). Working in batches, carefully place 2–3 mandazi into the hot oil, being careful not to overcrowd the pan.
Fry for 1–2 minutes on each side until golden brown and puffed. Use a slotted spoon to turn and remove the mandazi from the oil, draining on paper towels.
Serve warm. Mandazi are best enjoyed fresh with your favorite hot beverage.
Comments
Mandazi hits the budget on most fronts—flour, sugar, yeast, sunflower oil, and coconut are reliable finds at any Charlotte chain—but the 555-minute total is honestly stated only if you count the full rise and proof time, which makes this a two-day or overnight project, not a weeknight cook. Cardamom is the real friction point; while Harris Teeter and Kroger carry it in the spice aisle, it's pricier than standard baking spices and not a staple stock item at ALDI or Food Lion, so confirm your store before committing. The dough itself is forgiving and keeps well reheated, but the long fermentation means you're planning ahead, and the yield of 12 small doughnuts works for a weekend brunch or a prepared-ahead breakfast, not for feeding a family on a tight evening schedule.
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