Buñelos Åhu (Coconut Donuts)

About This Recipe

Buñelos åhu are coconut-scented fried dough balls popular as snacks and desserts across the Northern Mariana Islands. The word åhu refers to the taro or coconut base. This buñelos åhu (coconut donuts) is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Sweetness here is controlled — balanced by acidity, salt or bitterness so each bite invites another. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 5

• 1 cupall-purpose flour
• 1/2 cupgrated coconut
• 2 tbspsugar
• 1 tspbaking powder
• 1/2 cupcoconut milk
• 1 cupvegetable oil(for deep frying)

Instructions

1. 1

   Make batter

   Combine flour, coconut, sugar, and baking powder. Add coconut milk and stir into a thick batter.

2. 2

   Heat oil

   Heat oil in a deep pan to 175°C.

3. 3

   Fry

   Drop tablespoons of batter into the oil. Fry 3–4 minutes, turning, until golden brown all over.

   Fry in small batches to maintain oil temperature.

4. 4

   Drain and sugar

   Drain on paper towels and dust with powdered sugar while still hot.

Variations

• •

  Add a pinch of cinnamon to the batter.

• •

  Dip in chocolate sauce for an indulgent version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Store at room temperature up to 1 day; they will soften over time.

Frequently Asked Questions