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Coconut fob

Coconut fob


Crunchy pastry with a soft and sweet coconut filling

  • Feeds 20 Feeds 20
  • Ready in 45 minutes

Each serving contains

  • Energy
    1182kj 284kcal
  • Fat
    High 28%
  • Saturates
    High 58%
  • Sugar
    High 7%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 22g

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Big Bag Option


  • 400g desiccated coconut
  • 85g Fairtrade caster sugar
  • 200ml water
  • 450g Co-op plain white flour, plus extra for dusting
  • 45ml Co-op vegetable oil, plus 1 litre extra for deep frying
  • 225-250ml water


  1. First, make the filling
  2. Put the coconut and sugar, plus 200ml water, in a pan and mix together
  3. Simmer on a low-medium heat for 10 mins, stirring occasionally, until most of the liquid has reduced
  4. Leave to cool
  5. To make the dough, sift the flour into a bowl
  6. Make a well in the centre and add the oil
  7. Mix well with a spoon, then add water a little at a time until the dough starts to come together (you’ll need around 225-250ml water for this)
  8. Turn it out onto your work surface and knead for a few minutes, adding more water as necessary
  9. Dust your work surface with flour, then roll the dough out to a thickness of about 3mm
  10. Cut out as many circles as you can with a 9cm cookie cutter or the top of a glass, then re-roll the dough and use up the rest
  11. Fill each circle with a little of the coconut filling (be careful not to overfill), then fold the dough over into a half-moon shape and press the edges together to seal
  12. Crimp or twist the edges into a pattern
  13. Heat the oil in a deep fat fryer or in a deep pan to 180°C — a piece of bread will turn golden in about 60 seconds (make sure the pan is attended at all times and do not overheat the oil)
  14. Fry in batches until golden on both sides
  15. Leave to cool before serving

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