Coconut Bread (Mandazi)

This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa; a typical street food, mandazi is eaten anytime- for breakfast with tea, for a snack or with bharazi for lunch or dinner. It is traditionally deep fried but we are making the healthier version.


  • 2 1/2 cups whole wheat flour
  •  3 tbsp organic jaggery/date paste
  •  1 tsp yeast
  •  1 tbsp freshly grated or dried coconut
  •  1/2 cup coconut milk
  •  1/2 tsp roughly ground cardamom
  •  warm water to bind


Mix all the dry ingredients, add the coconut milk and mix. Add warm water to form a soft dough (not sticky). Knead thoroughly.

Place the dough in a glass bowl, cover and place it in a warm place (well ventilated cupboard) for 2-3 hours; until it has doubled in size.

After 3 hours, knead the dough again and divide it into 6-7 portions.

Roll out each portion like a roti and cut into four parts.

Preheat an oven to 180 degrees C for 10 minutes. Line a baking tray with parchment paper and place the triangles on it. Bake for 10-15 minutes till they puff up and become brown.

Serves 6-8