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Coconut & Cardamom Mandazi

These coastal Kenyan style Mandazi are laced with freshly ground cardamom.

Powdered sugar isn't a traditional addition, but makes for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it.


Prep time: 30 mins

Cook time: 30 mins

3-4 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons ground cardamom

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup full fat coconut milk (14 oz)

1 large egg, lightly beaten

neutral oil for frying

powdered sugar, to serve

  1. In a large mixing bowl whisk together 3 cups flour, granulated sugar, cardamom, baking powder, and salt.

  2. Make a well in the centre and pour in the coconut milk and egg. Starting in the middle, use a spatula to mix together, gradually incorporating in the flour until a sticky dough forms. Add in more flour until the dough is smooth and not very sticky

  3. Turn dough out onto a clean, floured work surface. Use a rolling pin to roll out into a rectangle that 1/4-inch thick. Cut the mandazi into 2 to 3-inch squares or rectangles.

  4. Fry in a pan filled 1 inch high with oil heated to 350°F (180°C) until golden brown, turning so both sides cook evenly.

  5. Drain on a plate/tray lined with a paper towel. Dust on top a light blanket of powdered sugar. Mandazi are best enjoyed warm.


  • To make these vegan, remove the egg no need to substitute, you’ll just end up using less flour.

  • Make your dough up to 2 days before frying.


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