COCONUT FRITTERS WITH MANGO, CHILLI & LIME

Prep + cooking: 50 mins. Serves 4.

1 young drinking coconut (about 1.2kg) 2 medium bananas, mashed

¼ cup (60ml) coconut cream

⅔ cup (100g) plain flour

1 tsp baking powder

¾ cup (60g) shredded coconut

2½ tbsp coconut nectar or agave syrup Rice bran oil, for deep-frying

2 tbsp lime juice

1 medium mango, sliced thinly

1½ tbsp finely grated lime zest

1 fresh long red chilli, deseeded,

thinly sliced

1 To prepare coconut, insert tip of a small knife into soft spot at base of coconut using a twisting action. Place coconut over a glass; drain coconut water (reserve for another use). Wrap coconut in a clean towel and break open with a hammer. Using a spoon, remove soft coconut flesh (you should have about ½ cup [90g] of flesh); slice thinly.

2 Place fresh coconut, banana, coconut cream, ½ cup flour, baking powder, ¼ cup shredded coconut and 2 tsp coconut nectar in a large bowl; mix to combine.

In a separate bowl, combine remaining flour and shredded coconut. Roll level tablespoonfuls of coconut mixture into balls, then roll balls in flour mixture.

3 Fill a wok one-third with olive oil and heat to 160˚C (or until a cube of bread browns in 25-30 secs). Deep-fry coconut balls in batches, for 2½ mins or until golden and cooked through. Drain fritters on paper towel.

4 Meanwhile, combine lime juice and remaining coconut nectar in a small bowl; stir in mango, lime zest and chilli. Serve fritters with mango mixture, drizzled with a little of the syrup.