Arepas de Coco Puertorriqueñas
Puerto Rican coconut fry bread made with wheat flour and coconut milk. These lightly sweet arepas fry until golden outside and tender inside, perfect for breakfast, a snack, or serving alongside savory dishes.
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon
- Kitchen scale
- Measuring cups and spoons
- Rolling Pin
- Ruler
- Baking sheet or tray
- Clean kitchen towel
- Heavy, deep-sided skillet or Dutch oven
- Frying thermometer
- Slotted spoon or heat-safe tongs
- Wire rack set over a baking sheet
Ingredients
DOUGH
- 2 cups all-purpose wheat flour 240 g, plus a little extra for dusting
- 2 tablespoons granulated sugar 25 g
- 2 teaspoons baking powder 8 g
- ½ teaspoon fine salt 3 g
- ¾ cup unsweetened full-fat canned coconut milk 180 ml, well stirred
- Up to ¼ cup additional coconut milk 60 ml, only as needed
FOR FRYING
- Neutral frying oil such as canola or vegetable oil, enough for a depth of approximately 1 inch in your pan
Instructions
- Stir the coconut milk thoroughly so the thick cream and liquid are evenly combined before measuring.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add ¾ cup coconut milk and stir until a rough dough forms. If dry flour remains and the dough will not come together, add more coconut milk 1 tablespoon at a time. Stop when the dough is soft and slightly tacky but manageable; you may not need the full extra ¼ cup.
- Transfer the dough to a lightly floured surface. Knead gently for 1–2 minutes, just until evenly combined and reasonably smooth. Avoid adding large amounts of flour or kneading until stiff.
- Shape the dough into a ball, return it to the bowl, and cover. Let rest at room temperature for 30 minutes.
- Divide the rested dough into 12 equal pieces. Roll each piece into a ball, then flatten and roll into a round approximately 3½ inches across and ¼ inch thick. If a round springs back, let it relax for a few minutes before rolling again.
- Place the rounds on a lightly floured tray and keep covered while preparing the oil.
- Pour oil into a heavy, deep-sided pan to a depth of approximately 1 inch, keeping the pan no more than half full. Heat to 350°F (175°C). Set a wire rack over a baking sheet nearby.
- Carefully lower one dough round into the oil for a test batch. Fry for approximately 2–3 minutes per side, turning carefully, until golden and cooked through. The arepa may puff, but the amount of puffing will vary.
- Transfer the test arepa to the rack. Let it cool briefly, then cut it open. The center should look cooked and bread-like, with no wet or gummy dough. If the outside browns before the center cooks, reduce the heat slightly and check that the remaining rounds are no thicker than ¼ inch.
- Fry the remaining rounds in small batches without crowding the pan, maintaining the oil near 350°F (175°C). Allow the oil to return to temperature between batches.
Notes
FLOUR
Use all-purpose wheat flour. This Puerto Rican version is not made with masarepa, cornmeal, masa harina, or coconut flour. Those ingredients are not direct substitutes.
COCONUT MILK
Use unsweetened full-fat canned coconut milk. Stir it thoroughly before measuring.
Sweetened cream of coconut, coconut water, and refrigerated coconut beverages are not direct substitutes.
DOUGH CONSISTENCY
Start with ¾ cup coconut milk and add more only as needed. Flour and coconut milk brands vary.
The dough should be soft and manageable, not liquid or stiff. If it is excessively sticky, add flour 1 teaspoon at a time.
BAKING POWDER
Use baking powder, not baking soda. There is no yeast in this recipe, and the resting period is not a yeast rise.
RESTING
Resting allows the flour to hydrate and the dough to relax, making it easier to roll.
THICKNESS
Aim for an even ¼-inch thickness. Thicker rounds take longer to cook and can remain doughy inside.
PUFFING
Some arepas develop a pocket, while others have a more even bread-like interior. A completely hollow center is not required.
OIL TEMPERATURE
Oil that is too hot browns the outside before the center cooks. Oil that is too cool can leave the arepas greasy.
Check the temperature between batches and avoid crowding the pan.
SWEETNESS
These are lightly sweet so they can accompany either sweet or savory foods. They are not glazed doughnuts.
SERVING
Serve plain or split carefully after cooling slightly. Fillings such as cheese, guava paste, or cooked savory fillings are separate additions and are not included in the nutrition.
STORAGE
Best eaten freshly fried. Once cooled, store unfilled arepas in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
REHEATING
Warm in an oven at 350°F (175°C) for approximately 5–8 minutes, until heated through. Refrigerated arepas may need slightly longer.
ALLERGENS
Contains wheat and coconut. The listed dough contains no eggs or dairy.