Go Back
Firi Firi

Firi Firi

How to make Firi Firi: Tahitian doughnuts made with coconut milk.

Course Breakfast, Dessert
Cuisine Tahitian
Prep Time 3 hours 20 minutes
Cook Time 30 minutes
Total Time 3 hours 50 minutes
Author Manuela Zangara


  • 350 gms – 0.75 lb. – 2 4/5 cups all purpose flour
  • 100 gms – ½ cup sugar plus more to coat
  • 1 pinch salt
  • 7 gms – 2.5 tsp dry yeast
  • 80 ml – 1/3 cup water lukewarn
  • 200 ml – 6.75 oz. coconut milk
  • Vegetable oil for deep frying I use sunflower oil


  1. Dissolve the yeast in the lukewarm water. Add 1 tbsp of the sugar, mix well and leave the yeast aside to activate until frothy.
  2. Put all the ingredients (including the frothy yeast) in the bowl of an electric mixer fitted with the whisk attachment and whisk well. You need to obtain a thick and smooth batter. (You can also do this by hand)
  3. Cover the bowl and leave it in a warm place to rise for 3 hours.
  4. Put the batter into a piping bag and cut a 5 cm – 2 inch hole (or use a 5 cm – 2 inch round tip).
  5. Heat the vegetable oil until it reaches 170°C – 340°F.
  6. Pipe the batter into the hot oil cutting out pieces of approximately 13 cm – 5 inches in length.
  7. Fry them on both sides until golden brown (they need to be more brown than golden!).
  8. Put them on a plate covered with kitchen paper to drain the excess oil, then roll them in granulated sugar and serve!

Recipe Notes

Make sure the oil is at 170°C – 340°F. If the temperature is lower your Firi Firi will become soggy and if it is higher, they will burn and will not cook inside!