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coconut hushpuppies

(2 ratings)
Recipe by
Leah Stacey
Huntsville, AL

There is a restaurant on Isle of Palms right outside of Charleston, SC called Coconut Joes. They serve the BEST coconut hush puppies! I wanted to try and duplicate the recipe but could not find it any where so I came up with these and they tasted great! They are still no coconut Joes but they are the closest thing I'm going to get without having to get a job at the place and stealing the recipe. I hope you enjoy them!

(2 ratings)
yield serving(s)

Ingredients For coconut hushpuppies

  • 6 c
    peanut oil
  • 1 1/2 c
    self-rising cornmeal
  • 1/2 c
    self-rising flour
  • 2 Tbsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1/2
    small onion chopped
  • 1 c
  • 1
    egg, lightly beaten
  • 1 c
    coconut flakes
  • 3 Tbsp
    cream of coconut
  • 2 tsp
    coconut extract

How To Make coconut hushpuppies

  • 1
    Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
  • 2
    Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. stir in the onion.
  • 3
    In a small bowl, stir together the buttermilk and egg.
  • 4
    Pour the buttermilk mixture into the dry ingredients and mix until blended.
  • 5
    Add the coconut extract, and cream of coconut to the mixture and stir. Then add the coconut flakes. Mix it all together until well blended.
  • 6
    Drop the batter, 1 teaspoon at a time, into the oil or if you have a small cookie scoop then use that. Do not crowd. The hushpuppies will grow larger as they fry. Turn them half way through so that both sides are golden.
  • 7
    Remove and place on a papertowel lined plate. Enjoy!

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