Today’s recipe revolves around a staple snack that is very popular here in my country Kenya and parts of the east African community called Mahamris. A Mahamri is a doughnut like snack that is deep fried and comes out with a slight crunch on the outside but soft and fluffy on the inside. It’s main ingredient being coconut milk among other important ingredients just to mention a few like warm milk, desiccated shredded coconut {which I have used in place of the coconut milk}, spices like -ground cardamom and nutmeg excreta.

A tip that we should all have in mind, Such like recipes that require the use of  active dry yeast, you’ll definitely need to be patient with because of the proofing now and then. Here is a video demonstrating how to prep these snack delicacies from scratch. Make sure if you like such videos, that you are subscribed mostly to my YouTube channel, and don’t forget to hit that bell notification that should alert you every time I get to upload a video.



Making a “Yeast Infused Coconut Mahamri”

Prep time: 15 mins   1st Proof:  1 hour  2nd Proof: 45 mins  Cook time: 40 mins

Total time: 2 hours 40 mins


  • 3 cups of all purpose flour
  • 1 cups of warm milk
  • 1 cup of desiccated shredded coconut
  • 6 Tablespoons of sugar
  • 2 teaspoons of granulated sugar
  • 1 teaspoon of salt
  • 2 -1/4 teaspoons of active dry yeast
  • 3 Tablespoons of vegetable cooking oil
  • 2 large eggs – at room temp
  • 1 teaspoon of cardamom
  • 1 teaspoon of nutmeg
  • 2 cups of vegetable cooking oil -Frying
  • 1/2 cup – extra flour

Important tools used:

  • Stand mixer
  • Clear cling foil
  • rubber spatula
  • mixing bowls
  • whisk
  • pastry brush
  • circular cookie cutters
  • Rolling pin


Step 1: Activate the yeast

In a jug /mixing bowl – Add granulated sugar + dry yeast + 1 cup of warm milk = Mix together and set it aside in a warm area to activate.

Step 2: Mix the dry ingredients.

In a large mixing bowl, add in only 3 cups of flour first + desiccated shredded coconut + sugar + salt + ground spices = Mix everything together.

Step 3: Mix the other wet ingredients

Into the same jug with the active yeast mixture, add in the eggs + vegetable oil and mix thoroughly until all is combined.

Step 4: Prep the dough.

Using my stand mixer with a dough hook attachment, with it’s mixing bowl, transfer the dry ingredients and add in all the wet mixed ingredients to the dry, mix everything to form a dough for about 7 mins. If the dough is too sticky, add a couple of Tablespoons in, or if the dough mix is too tough, add a couple of extra milk to it. The dough should be tacky but not sticky to your fingers.

Step 5: 1 st proofing = 1 hour

Using your pastry brush, generously grease the large mixing bowl with cooking oil on the bottom and sides. Place the tacky dough into the greased bowl, toss it around and cover with a clear cling foil. Set it aside in a warm area to rise and double in size for 1 hour.

Step 6: Divide the dough, Roll & cut out

First you need to punch out the air from the dough. Transfer the dough into a floured clean surface. Shape the dough back to a smooth circular shape. Cut it out into 4 equal pieces. Reform a circular shape of each cut out, and roll them out to a 1/2 inch thick. Using circular cookie cutters, cut out and place them on a large baking tray with aligned wax paper dusted with some flour.

Step 7: 2nd proofing = 45 mins

Cover the baking tray with a clear cling foil and set it in a warm area for 45 mins to allow it to rise and double in size again.

Step 8: Frying

In a large sauce pan or frying pan, add 2 cups of vegetable cooking oil – preheat it for about 5 mins. Start frying the mahamris, but don’t over crowd them – NB: to avoid the heat heat temperatures to drop, hence absorbing so much oil. Give at least 2 mins to cook on each side. Immediately you see them swelling, turn them over to avoid it blowing up in your face. Keep turning as they cook through and evenly until they get golden brown but not too dark. Have a large bowl with paper towels ready. You will need it to drain off the excess oil as you continue cooking them.

Step 9: Serve immediately.

At this stage, you can decide to dust  it with confectionery sugar, glaze it with a chocolate ganache or just leave at it is.

They are best served with coffee, tea or even juice, anytime of the day, not necessarily for breakfast.

Acres and Acres of Love.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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