Get Tips!

Desserts

Sri Lankan Kokis with Sugar (Crispy Fried Coconut Rosettes)

Original name: Kokis with Sugar

Golden-brown kokis rosettes dusted with powdered sugar on a wooden platter
Prep
30 minutes
Cook
30 minutes
Servings
6
Sri LankanIntermediateSnackDessertVegetarianGluten Free

About this dish

Kokis are delicate, crispy Sri Lankan deep-fried cookies made from rice flour and coconut milk, traditionally shaped like rosettes or flowers. This version is dusted with sugar for a subtle sweetness that perfectly balances the rich, nutty flavor from the coconut milk.

A beloved festive treat that's surprisingly easy to make at home.

Ingredients

UK and US measurements are both included for every recipe.

Rice flour

grain

200 g

Imperial measurement: 1 1/2 cups

Coconut milk

dairy

400 ml

Imperial measurement: 1 2/3 cups

Sugar (granulated)

other

100 g

Imperial measurement: 1/2 cup

Salt

seasoning

1/4 tsp

Turmeric powder

spice

1/4 tsp

Vegetable oil (for deep frying)

fat

1 litre

Imperial measurement: 4 1/4 cups

Method

1

Prepare the batter

10 minutes

In a large bowl, combine rice flour, turmeric powder (if using), and salt. Gradually add coconut milk while whisking until smooth, eliminating any lumps. The batter should be slightly thicker than heavy cream.

2

Heat the oil

5 minutes

Pour vegetable oil into a deep fryer or large heavy-bottomed pot. Heat to 180°C (350°F).

3

Preheat the mold

1 minute

Place the kokis mold in the hot oil for about 1 minute to heat up.

4

Form the rosettes

3 minutes per batch

Dip the hot mold into the batter, but do not submerge the top — the batter should only coat about 3/4 of the mold. Immediately place the coated mold into the hot oil. Fry for 10-15 seconds until the rosette releases from the mold and floats to the surface. Continue frying until golden brown, about 1-2 minutes.

5

Drain and coat with sugar

2 minutes per batch

Remove the fried kokis with a slotted spoon and drain on paper towels. While still warm, dust generously with granulated sugar on both sides. Set aside on a wire rack to cool and crisp.

6

Repeat

varies

Reheat the mold for 30 seconds in the oil before dipping into batter for each new rosette. Continue until all batter is used.

Equipment

  • Deep fryer or large pot
  • Kokis mold (or metal rosette mold)
  • Slotted spoon
  • Wire rack
  • Paper towels

Nutrition facts

360 kcal
Calories
2 g
Protein
35 g
Carbohydrates
15 g
Fat
0 g
Fiber
100 mg
Sodium

Tips

  • For best results, use a thin, well-seasoned kokis mold—this helps the batter adhere evenly and release easily into the hot oil.
  • Maintain a consistent oil temperature around 180°C, if the oil is too hot, the rosettes will brown quickly without cooking through, and if too cool, they will absorb excess oil.
  • The batter should be smooth and slightly thick.
  • If.
  • If it seems too runny, add a tablespoon of rice flour, if too thick, add a tablespoon of coconut milk.

Serving suggestions

  • Serve Kokis as a festive snack with a cup of strong Ceylon tea or as a dessert after a spicy Sri Lankan curry. They also make a beautiful edible ornament when hung on a thread—especially during Sinhala and Tamil New Year.

Rate this recipe

No ratings yet. Be the first to rate it.

Marco Delgado

Recipe by

Marco Delgado

Specialises in Asian Fusion cuisine

Marco makes miso-carbonara (yes, again) but with pancetta. He is a copycat but delicious.

Describe yourself in three words: Copycat, creamy, pancetta lover.