Recipe: Coconut Cornmeal Fritters (Arepas De Coco) - 3 recipes

COCONUT FRITTERS (AREPAS DE COCO)

5/6 cup whole milk
1/2 cup coconut milk
2 oz grated cheddar cheese
2 tablespoonfuls margarine or cooking oil
1 large egg, room temperature
1 1/2 cups cornmeal
1/2 cup wheat flour
1 teaspoon sugar (or equivalent substitute such as Equal or Splenda)
1/4 teaspoon salt, or to taste
Enough frying oil

Melt the cheese and margarine in the milk in a saucepan at medium or medium-low heat. Stir occasionally until the cheese and margarine have melted.

Add the egg and whisk into the cheese mixture.

Mix together the cornmeal, flour, sugar and salt. Slowly add to the cheese mixture, whisking frequently to avoid lumping.

Remove from the heat and allow the mixture to cool, or refrigerate until the next day.

WHEN READY TO COOK:
Stir the ingredients together. Use a ladle to measure out enough mixture to form flour patties, which can be anywhere from three to six inches in diameter and about as thick as a loaf of sandwich bread.

Fry in a deep skillet with enough oil to assure even cooking on both sides. Remove when color is a light golden tan. Serve while still warm.

Serves 12 or more
Source: Chef Mauricio Jimenez

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COCONUT CORNMEAL FRITTERS (AREPAS DE COCO)

"Arepas are a corn based bread found throughout Latin America. These flattened cornmeal patties can be grilled, baked, or fried. It is often eaten as a sandwich, split in half and filled with cheese, deli meats, or other fillings, in which case it is called arepa rellena; it is also sometimes dressed with toppings and eaten open-faced. There are an endless amount of recipes for Arepas. The recipe below is for a coconut flavored Arepa.

The Arepa is one of the most ancient foods of Puerto Rico, being handed down to the Tainos by their predecessors, the Arawaks of South America. Today it is the island of Vieques that is most known in Puerto Rico for their delicious Arepas."

1 1/2 cups precooked fine cornmeal
1/2 cup wheat flour
2 teaspoons baking powder (optional-some people use this for a lighter tasting arepa)
1 teaspoon sugar
1/4 teaspoon salt, or to taste
2 oz grated melting cheese of your preference (optional)
1 cup coconut milk
2 tablespoonfuls margarine, butter, lard or cooking oil, melted
Oil, for frying

Mix together cornmeal, flour, baking powder (if using), sugar and salt. Mix in cheese (if using). Mix in coconut milk and butter.

Measure out enough mixture to form small meatballs. Using your hands flatten the balls out to form patties, which can be anywhere from three to six inches in diameter and about as thick as a loaf of sandwich bread. Smooth the edges with the tip of your fingers.

Fry in a deep skillet with enough oil to assure even cooking on both sides. Remove when color is a light golden tan.

Serve warm.

Makes about 12 coconut flavored arepas
Source: Ds R. on Care2

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COCONUT AREPAS
Source: Univision forums

2 pound wheat flour
2 teaspoons baking powder
Sugar to taste
Salt to taste
2 tablespoons butter
1 cup coconut milk (you can use the one that comes in a can)
Oil for frying

Mix flour, baking powder, sugar and salt. Add the coconut milk and knead dough until smooth.

Make small balls. Flatten the balls into the shape that you want.

Fry in hot oil over medium heat.