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Coconut & Cardamom Mandazi

  • Author: Kiano Moju
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: Makes 40 1x
  • Category: Sweet Things
  • Method: Deep Fry
  • Cuisine: Kenyan


These coastal Kenyan style Mandazi are laced with freshly ground cardamom. Powdered sugar isn’t a traditional addition, but make for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it.



3-4 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons ground cardamom

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup full fat coconut milk (14 oz)

1 large egg, lightly beaten

neutral oil for frying

powdered sugar, to serve


  1. In a large mixing bowl whisk together 3 cups flour, granulated sugar, cardamom, baking powder, and salt.
  2. Make a well in the centre and pour in the coconut milk and egg. Starting in the middle, use a spatula to mix together, gradually incorporating in the flour until a sticky dough forms. Add in more flour until the dough is smooth and not very sticky 
  3. Turn dough out onto a clean, floured work surface. Use a rolling pin to roll out into a rectangle that 1/4″ thick. Cut the mandazi into 2-3″ squares or rectangles.
  4. Fry in a pan filled 1″ high with oil heated to 350°F (180°C) until golden brown, turning so both sides cook evenly.
  5. Drain on a plate/tray lined with a paper towel. Dust on top a light blanket of powdered sugar. Mandazi are best enjoyed warm.


Make your dough up to 2 days before frying.

To make these vegan, remove the egg no need to substitute, you’ll just end up using less flour.