A warm batch of Firi Firi brings all the island brunch vibes you need today. Soft, golden, lightly sweet, great with tropical jams or fresh fruit.
During our recent holiday in French Polynesia (Tahiti), we tried so much delicious food, and we completely fell in love with Firi Firi, the doughnut-like sweets sold all over the islands.
We first bought them at the Papeete Markets, unaware they would become our breakfast staple for the next two weeks.
We later found them at the Hiltons in Moorea and then again in Bora Bora, which made us even happier. Even though they are made with coconut milk, the coconut taste is very light.
You only notice a small hint of it. Their texture is firmer than you might expect, and I enjoyed them plain as well as paired with the incredible local jams made from tropical fruits like pineapple and passion fruit. They were the perfect way to start the morning.
As soon as we came back home, I went looking for the recipe. I found so many different versions that I ended up confused. In the end, I put together my own version, and it came together well. They looked and tasted exactly like the ones we enjoyed in French Polynesia.
What is Firi Firi?
Firi Firi is a traditional Tahitian doughnut, usually shaped into a twisted figure-eight and fried until soft inside and lightly crisp outside.
The name comes from the Tahitian word “firi,” which means “to twist,” so the English meaning is essentially “twisted doughnut.”
It’s often enjoyed in the morning with coffee or cocoa and is one of the most familiar breakfast treats across French Polynesia.
Why We Love Firi Firi with Coconut Milk
- Tropical jams pair so well with Firi Firi and add a fruity twist that brightens any morning.
- Quick frying time means you get warm Firi Firi on the table faster than most breakfasts.
- You only need a handful of everyday ingredients, so there is no stress about shopping.
Key Ingredients for Firi Firi
All-Purpose Flour
Gives the batter its structure and helps the strips hold their shape in the hot oil. Choose a standard all-purpose flour with moderate protein so the doughnuts stay light rather than chewy.
Sugar
Sweetens the batter and helps the coating stick once the Firi Firi are warm. Granulated sugar is the usual choice, but caster sugar dissolves faster if mixing by hand.
Coconut Milk
Adds moisture and richness without giving the doughnuts a strong coconut taste. Full-fat coconut milk gives the most consistent texture.
Find the complete list with measurements in the recipe card below.
How to Make Firi Firi
Step 1: Dissolve the yeast in the lukewarm water. Add 1 tablespoon of the sugar, mix well, and leave it aside until the yeast becomes frothy.
Step 2: Place all the ingredients, including the frothy yeast, into the bowl of an electric mixer fitted with the whisk attachment and whisk until the batter becomes thick and smooth. You can whisk by hand as well.
Step 3: Cover the bowl and leave it in a warm place to rise for 3 hours.
Step 4: Transfer the batter into a piping bag and cut a 5 cm – 2 inch opening (or use a 5 cm – 2 inch round tip).
Step 5: Heat the vegetable oil until it reaches 170°C – 340°F.
Step 6: Pipe the batter into the hot oil, cutting pieces that are approximately 13 cm – 5 inches long.
Step 7: Fry on both sides until they turn golden brown with a slightly deeper colour.
Step 8: Place them on a plate lined with kitchen paper to drain any excess oil, then roll them in granulated sugar and serve.
Frequently Asked Questions
A neutral oil with a steady heat profile works well. Sunflower oil is a good choice because it heats evenly and keeps the flavour clean.
Yes. You can whisk the batter by hand. It takes a bit more effort to get it smooth, but it rises the same way once fully mixed. A sturdy whisk or wooden spoon makes the mixing easier.
Lightly oiling the inside of the piping bag helps the batter move without resistance. It keeps the shape even and reduces clogging or tearing as you pipe each strip.
Yes. Straight strips are traditional, but you can make shorter pieces or gentle curves as long as the thickness stays even. This helps them fry at the same pace and keeps the texture consistent.
Extra Help from the Kitchen
Use a Deep Pot – Extra depth keeps oil from splashing and helps the doughnuts float freely for even colouring.
Check Oil with a Small Test – Drop in a tiny bit of batter before frying the full batch; it should rise slowly and form small bubbles at the sides.
Avoid Overfilling the Pot – Give each piece enough space to move, which helps them cook evenly without sticking.
Let the Batter Rest After Piping – If the batter drips too fast from the piping bag, rest it for a minute to thicken slightly before continuing.
Keep Sugar in a Wide Bowl – A shallow dish makes coating faster and gives a more even finish while the doughnuts are still warm.
Variations and Twists
Add Vanilla to the Coconut Milk – Mix 1 teaspoon vanilla extract into the coconut milk for a gentle aroma that blends well with the sweetness of the doughnuts.
Use Caster Sugar in the Batter – Swap granulated sugar with caster sugar so it dissolves faster and keeps the mixture smoother when mixed by hand.
Add a Pinch of Nutmeg – Stir a small pinch of ground nutmeg into the dry ingredients for a warm flavour that pairs well with the sugar coating.
Use Powdered Sugar for Coating – Roll the warm doughnuts in powdered sugar for a softer finish that melts lightly on the surface.
Serve with Tropical Jams – Pair warm pieces with pineapple jam, mango jam, or passionfruit jam to match the traditional Tahitian way of enjoying Firi Firi.
Storage and Shelf Life
Store Homemade Firi Firi at room temperature in an airtight container for 1 day. Freeze them in a freezer-safe bag for up to 1 month.
Thaw at room temperature for 30 minutes to 1 hour. Reheat in a warm oven at 180°C – 350°F for 3 to 5 minutes.
Great Homemade Jams to Serve with Firi Firi
Firi Firi Recipe (Tahitian Doughnut)
A warm batch of Firi Firi brings all the island brunch vibes you need today. Soft, golden, lightly sweet, great with tropical jams or fresh fruit.
Ingredients
- 350 g – 0.75 lb – 2 ⅘ cups all-purpose flour
- 100 g – ½ cup sugar – plus more for coating
- 1 pinch of salt
- 7 g – 2 ½ tsp dry yeast
- 80 ml – ⅓ cup lukewarm water
- 200 ml – 6.75 oz coconut milk
- vegetable oil – for deep frying, I use sunflower oil
Instructions
-
Dissolve the yeast in the lukewarm water. Add 1 tablespoon of the sugar, mix well, and leave it aside until the yeast becomes frothy.
-
Place all the ingredients, including the frothy yeast, into the bowl of an electric mixer fitted with the whisk attachment and whisk until the batter becomes thick and smooth. You can whisk by hand as well.
-
Cover the bowl and leave it in a warm place to rise for 3 hours.
-
Transfer the batter into a piping bag and cut a 5 cm – 2 inch opening (or use a 5 cm – 2 inch round tip).
-
Heat the vegetable oil until it reaches 170°C – 340°F.
-
Pipe the batter into the hot oil, cutting pieces that are approximately 13 cm – 5 inches long.
-
Fry on both sides until they turn golden brown with a slightly deeper colour.
-
Place them on a plate lined with kitchen paper to drain any excess oil, then roll them in granulated sugar and serve.
Recipe Notes
Make sure the oil is at 170°C – 340°F. If it’s cooler, the Firi Firi will soak up the oil. If it’s too hot, they will brown too fast on the outside and stay raw in the centre.
Can you cook these in a fryer or do they need to be fried in a pan?
Hi Alisa. The batter is quite soft, so I think it’s easier to fry these in a pan. 🙂
im doing a project on these firi firi treats tasted delicious but what holiday was it please reply asap
by holiday I think she meant vacation. Sorry if this was not the response you were looking for though
they sound yummy!
Ooh! I love any kind of doughnut, and these look delish!! Having the coconut milk in them makes me think I’d like to make these with coconut inside them, or even rolled in coconut flakes (I know that’s not authentic, but YUM!!) Can you tell I LOVE coconut? 😉
Yes my father in-law was born in tahiti.he made these all time.now he is in heaven.now my American Tahitian wife makes them now.mmmm
Looks beautiful Manu! Its not hard to imagine why these would have been popular for brekkie!
These look DELICIOUS! They remind me of a donut sold in Korean bakeries without the coconut milk. Yum!