Mandazi Kenyan Coconut Doughnuts with Cardamom

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy fried East African doughnuts infused with coconut milk and a hint of cardamom, perfect for breakfast or a sweet snack. This african-inspired desserts ready in about 30 minutes layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 12 African cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp ground cardamom, 1/4 cup sugar, and 1/2 tsp salt until well combined.
  2. Step 2: In a separate bowl, beat 1 large egg with 1 cup coconut milk and 1 tsp vanilla extract until smooth.
  3. Step 3: Gradually pour the wet ingredients into the dry ingredients, mixing gently with a wooden spoon until a soft dough forms. Do not overmix.
  4. Step 4: Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth. Roll out the dough to about 1/2-inch thickness.
  5. Step 5: Cut the dough into diamond or triangle shapes using a sharp knife or cookie cutter.
  6. Step 6: Heat about 4 cups vegetable oil in a deep frying pan to 350°F (175°C). Fry the dough pieces in batches, turning occasionally, for 2-3 minutes each side until golden brown and puffed.
  7. Step 7: Remove mandazi with a slotted spoon and drain on paper towels. Serve warm or at room temperature.

Frequently asked questions

How long does Mandazi Kenyan Coconut Doughnuts with Cardamom take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mandazi Kenyan Coconut Doughnuts with Cardamom?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mandazi Kenyan Coconut Doughnuts with Cardamom?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mandazi Kenyan Coconut Doughnuts with Cardamom for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mandazi Kenyan Coconut Doughnuts with Cardamom?

African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes