Coconut koeksisters

Coconut koeksisters: Take a sweet break. Image: Carla Zinkfontein.

Coconut koeksisters – Take some time out for a sweet snack

Satisfy your sweet tooth with these delightful coconut koeksisters. They are simply delicious.

Coconut koeksisters

Coconut koeksisters: Take a sweet break. Image: Carla Zinkfontein.

Name any typical South African sweet treat? Koeksisters is one of the first guesses that will come up. This coconut koeksisters recipe is a must-try for any South African sweet tooth. It is a bit different to traditional koeksisters dipped in a sugary syrup but is it also lip-smackingly delicious.

This coconut koeksisters recipe includes cardamom and cinnamon which add another dimension of flavour to these delightful bites.

To get your coconut koeksisters nice and fluffy, make sure you allow the dough to rise properly as described in the method of this recipe. Also, when deep-frying the koeksisters, it is important that the oil is at a level of 5 cm depth in the deep saucepan. If the oil is less, the koeksisters will not be as puffy as you would like them to be.

Make sure to coat the warm koeksisters with cinnamon sugar and desiccated coconut to give you the ultimate coconut koeksisters.

Coconut koeksisters recipe

Recipe by Carla Zinkfontein Course: SnacksCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time




  • 3 tablespoons 3 water

  • teaspoons dry yeast

  • ¼ cup ¼ sugar

  • cups all-purpose flour

  • ¾ teaspoon ¾ salt

  • 3 3 egg yolks

  • ¼ cup milk

  • 3 tablespoons 3 unsalted butter

  • 1 teaspoon 1 vanilla extract

  • oil for deep-frying

  • cinnamon cardamom sugar

  • ¼ cup ¼ brown sugar

  • ¼ cup ¼ white sugar

  • 1 teaspoon 1 ground cardamom

  • 2 teaspoons 2 cinnamon powder

  • 150 g fine coconut


  • In a large bowl combine the yeast, and water in a warm place for about 5 minutes.
  • In a microwave, warm the milk, butter and sugar until the butter is melted. This will take about one minute. Set aside.
  • Using a hand mixer, mix in the salt and 2 cups of flour with the yeast mixture until well combined.
  • Add the egg yolks, then slowly add the warm butter mixture and vanilla until the dough is fully combined. If the dough is too sticky, add more flour.
  • Cover with a damp cloth and keep in a warm place until double in size.
  • Knead the dough down and place it on a floured board, cut in about 25 – 30 pieces, roll in a ball, and arrange in a single layer. Let it rise for about 15 minutes.
  • While the dough is rising, combine the sugar, cardamom, ginger and cinnamon and set aside.
  • In a large, saucepan, pour vegetable oil until it is 5 centimetres high (too little oil will result in flatter balls), and place on medium heat until the oil is 350°C.
  • When ready, gently place a few balls at a time into the saucepan.
  • Fry for a few minutes until the bottom side is golden brown.
  • Turn the ball over and fry for a few more minutes until the other side is golden brown.
  • Use a large spoon or something like that to take it out of the oil.
  • Place them in the cinnamon sugar and roll until it is coated with cinnamon sugar. Then, roll in desiccated coconut.


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