Why You Will Love This Coconut ChinChin Recipe
Have you ever wondered what would happen if you took the classic chinchin into crispy coconut chinchin
This Coconut Chinchin recipe will give your favorite Nigerian snack a tropical twist. This coconut chinchin recipe is crunchy, golden, sweet and filled with coconut flavor.
Crunchy, Golden and sweet
Plus, the coconut flavor makes it taste tropical and rich, while the crunch keeps you coming back for more.
Also, Chinchin is already a favourite at Nigerian parties, celebrations, family gatherings and even those moments when you just want to snack on something small.
Finally, This easy coconut chinchin recipe has a little something extra that will make everyone ask for more.
What Goes Into Our Coconut ChinChin?
Dry Ingredients
4 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup desiccated coconut
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
½ cup butter or margarine, softened
1 large egg
1 teaspoon coconut flavouring
½–¾ cup liquid milk
For Frying
Vegetable oil, enough for deep frying
Most importantly, the special ingredient: We’re using both desiccated coconut and coconut flavouring to give this chin chin its delicious coconut taste.
From Dough To Golden Crunch
1. Mix the Dry Ingredients
In a large bowl, mix the flour, sugar, desiccated coconut, baking powder and salt.
Mix everything together using a spoon so the ingredients are evenly distributed.
Take your time with this part; don’t rush this process so every piece of chinchin gets a little coconut flavour.
2. Add the Wet Ingredients
Rub the softened butter or margarine and rub it into the flour mixture with your fingertips until it becomes crumbly, almost like fine breadcrumbs.
Next, whisk in the egg and coconut flavouring.
Then gradually add the milk while mixing until a firm dough forms.
Don’t pour in all the milk at once—you may not need all of it.
If you accidentally add too much milk and the dough becomes sticky, sprinkle in a little flour and work it in.
3. Knead and roll out the dough
Put the dough on a clean, lightly floured surface
Use the palm of your hands to gently press the dough forward, fold it back and press again
Keep doing this for a few minutes until the dough becomes smooth and comes together nicely.
Divide the dough into smaller pieces. This makes it easier to roll
Now you take one piece and use a rolling pin to flatten it
Roll it until it is evenly flat. Don’t make it extremely thick nor paper-thin.
Medium-thin is the size we want.
4. Cut the chin chin
Now it’s time to turn that flat dough into little pieces we know and love.
Use a knife or pizza cutter to cut the dough into small squares or rectangles, depending on the shape you want.
Try to make the pieces roughly the same size so that they cook at the same rate.
5. Heat your oil and fry your chinchin
Pour enough vegetable oil into a deep pot to fry the chinchin comfortable.
Put the pot on medium heat and allow the oil to get hot.
Once the oil is hot, carefully add the chin chin pieces in batches.
Don’t add everything in at once
Give them enough room to move around as they fry.
Stir gently from time to time and fry until they become beautifully golden brown.
6. Drain & Let Them Cool
Remove the chin chin from the oil and place it on paper towels to drain.
Let it cool completely.
Your chinchin becomes crunchier as it cools, so don’t worry if it feels a little softer immediately after frying.
What Makes This One Different?
The coconut.
The desiccated coconut gives the chin chin little bits of coconut throughout, while the coconut flavouring adds that lovely aroma.
It’s a small change to a familiar Nigerian snack—but sometimes one ingredient is all you need to give an old favourite a new personality.
Bake Haven Tip
If you want extra-crunchy chin chin, remember these three things:
Don’t make your dough too soft.
Don’t overcrowd the frying pot.
Allow the chin chin to cool completely before storing it.
Simple, but they make a big difference.
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