Arepas de Coco
Coconut Fry Bread
César Ramón•
Jul 3, 2025
Arepas de coco may look a bit different from the Colombian or Venezuelan arepas most people are familiar with. Instead of being thick corn cakes, Puerto Rican arepas de coco are more like a slightly sweet coconut fry bread that are crispy on the outside, tender inside, and subtly fragrant from the coconut milk in the dough. You’ll often find them served along the coast with bright, acidic seafood salads like salpicón de jueyes (crab salad) or ensalada de bacalao (salted cod salad. Their rich, lightly sweet flavor perfectly balances the salty, citrusy dishes they accompany.
Ingredients (6)
Ingredients (6)
Instructions
In a large bowl, whisk together the flour (2 cups), baking powder (¾ tsp), salt (½ tsp), and sugar (3 Tbsp). Stir in the coconut milk (1 cup) coconut oil (1 Tbsp). Mix until a shaggy dough forms. It should be soft and just slightly sticky. If it’s too wet, add a bit more flour, a tablespoon at a time.
Turn the dough onto a floured surface and knead for 2–3 minutes until smooth. Cover the dough with a towel and let it rest for 10–15 minutes. Divide the dough into 8–10 pieces. Roll each into a ball, then flatten into a disc about0.25 inch thick.
Heat about0.5 inch of oil in a skillet over medium heat until shimmering. Fry the arepas in batches, about 2–3 minutes per side, until golden brown and puffed. Drain on paper towels. Serve warm, either with savory fillings or enjoy them plain with a hot cup of coffee.
