1) Arrange the flour on the pastry board, unite in the center the crumbled yeast, the slightly warmed coconut milk, the sugar, the egg, peeled and beaten separately, and the very soft butter flakes and you work the ingredients for a few minutes. Add finally a pinch of salt and continue to knead for another 5 minutes. Formed a ball, transfer it to a bowl, engrave it crosswise, cover it with cling film e leave rise for 3 hours or until doubled in volume.
2) Grate fresh coconut with a medium-hole grater. Transfer the dough on a floured work surface, deflate it by pressing it with your hands and roll it out with a rolling pin in a 0.5 cm thick sheet. Obtained 16 discs of 8 cm in diameter, place 1 teaspoon of grated coconut and 2 pieces of chocolate in the center and folded up the dough on the filling in order to obtain many crescents and press them on the edges to seal them.
3) Reheat peanut oil in a large pan with high sides and cook the half moons for 2-3 minutes, until golden brown and turning halfway through cooking. Drain them on fried paper, pass them in the dehydrated coconut e serve them.
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