Tahitian Breakfast Treats

Name: Tahitian Breakfast Treats
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1/2 cup warm coconut milk (110° to 115°); 1/2 cup sweetened shredded coconut; 1/3 cup sugar; 1/2 teaspoon salt; 2 to 2-1/2 cups all-purpose flour; SPICED SUGAR:; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 vanilla bean; 1/4 cup butter, melted

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 35 min. + rising Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Susan Falk

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

This is a healthy take on the Tahitian coconut breakfast treat called firi firi, which is typically fried. My version is baked and rolled in a spicy island sugar mix. —Sue Falk, Sterling Heights, Michigan

Test Kitchen tips

If you choose to fry: heat oil to 375°F, and fry until golden brown, about 1 minute. Omit the butter step and roll in sugar mixture. Serve warm.

Add chopped crystalized ginger to the dough when adding the flaked coconut.

Try drizzling with a glaze! Combine 1 cup powdered sugar, 3 tablespoons dark rum and 2 tablespoons melted butter.

TEST KITCHEN APPROVED

Tahitian Breakfast Treats

2 Reviews Add your review

Yield:8 servings

Prep:35 min

Cook:10 min

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Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm coconut milk (110° to 115°)
1/2 cup sweetened shredded coconut
1/3 cup sugar
1/2 teaspoon salt
2 to 2-1/2 cups all-purpose flour
SPICED SUGAR:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 vanilla bean
1/4 cup butter, melted

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Directions

1

Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine shredded coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

2
Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
3
Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.