East African Mandazi Recipe with Coconut Milk

Name: East African Mandazi Recipe with Coconut Milk
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 mandazi
Cuisine: East African
Ingredients: 250 g all-purpose flour; 100 g granulated sugar; 1 tsp baking powder; 1/4 tsp fine salt; 120 ml coconut milk; 60 ml water; 1 whole large egg; 1 tsp vanilla extract; 750 ml neutral oil, for frying

Lightly sweet coconut milk doughnuts scented with vanilla.

By Hez ArslanUpdated October 2, 2026

Total 45 minMakes 12 mandazi

Jump to Recipe

Mandazi are lightly sweet East African doughnuts with coconut milk and vanilla. The source names doughnuts but does not provide a clear shaping step; this version rolls and cuts the dough into triangles, a common simple shape, then fries until golden and cooked through. Whisk flour, sugar, baking powder and salt. In a separate bowl whisk coconut milk, water, egg and vanilla. Stir wet mixture into dry ingredients to form a soft dough. Cover and rest dough 20 minutes. Roll dough about 1 cm thick and cut into 12 triangles. Heat oil to 170°C (340°F). Fry in batches, turning once, 3 to 4 minutes total, until puffed and golden. Drain on a rack.

Recipe card

East African Mandazi Recipe with Coconut Milk

Prep 25 minCook 20 minTotal 45 minYield 12 mandazi

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

250 g all-purpose flour 100 g granulated sugar 1 tsp baking powder 1/4 tsp fine salt 120 ml coconut milk 60 ml water 1 whole large egg 1 tsp vanilla extract 750 ml neutral oil, for frying

Instructions

Mix dough
Whisk flour, sugar, baking powder and salt. In a separate bowl whisk coconut milk, water, egg and vanilla. Stir wet mixture into dry ingredients to form a soft dough.
Rest
Cover and rest dough 20 minutes.
Shape
Roll dough about 1 cm thick and cut into 12 triangles.
Fry
Heat oil to 170°C (340°F). Fry in batches, turning once, 3 to 4 minutes total, until puffed and golden. Drain on a rack.

How to tell when it is ready

Mandazi are puffed, evenly golden and cooked through at the centre.

Tips

Measure ingredients before you begin.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible broth or dairy alternative.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs at the table.
Pair with bread or a suitable grain.
Add a simple seasonal vegetable side.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains wheat, egg and coconut. Hot oil can cause burns; use a thermometer and do not overcrowd.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store east african mandazi?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.