Coconut Hushpuppies

Leah Stacey


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 votes


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
small onion chopped
1 c
egg, lightly beaten
1 c
coconut flakes
3 Tbsp
cream of coconut
2 tsp
coconut extract


1Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
2Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. stir in the onion.
3In a small bowl, stir together the buttermilk and egg.
4Pour the buttermilk mixture into the dry ingredients and mix until blended.
5Add the coconut extract, and cream of coconut to the mixture and stir. Then add the coconut flakes. Mix it all together until well blended.
6Drop 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.
7Remove and place on a papertowel lined plate. Enjoy!

About Coconut Hushpuppies

Course/Dish: Other Appetizers