Kokis (Sri Lankan Crispy Coconut Rosettes)
Lacy, golden, shatteringly crisp rice flour rosettes with a gentle coconut flavour. A Sri Lankan New Year classic.
- Time1 hr
- LevelHard
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the egg, coconut milk, sugar, turmeric and salt together. Sift in the rice flour and whisk to a smooth batter like thin double cream. Rest for 15 minutes.
15 min - 2
Heat the oil in a deep pan to about 180C. Stand your kokis mould (from Asian shops) in the hot oil for 2 minutes so it is properly hot. The batter will not stick to a cold mould.
- 3
Lift the mould out, tap off the excess oil, and dip it into the batter so it comes about three quarters of the way up the sides. Do not cover the top.
- 4
Plunge the coated mould into the oil. Within 20 seconds the kokis should slide off. Give it a gentle shake or nudge with a fork. Fry for 1 to 2 minutes, until pale gold.
1 min 30 s - 5
Lift out with a slotted spoon and drain on kitchen paper. Reheat the mould for 30 seconds between each one and stir the batter often.
- 6
Let them cool fully so they crisp up. Store in an airtight tin for up to 5 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
