Karioka
Coconut Fritters, Coconut Glaze, Coconut-Toffee Sauce, Sea Salt
Baker Kimmie McIntosh of Milkfish Bakeshop | Las Vegas, NV
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Karioka:
Yield: 50 fritters
312 grams glutinous rice flour
200 grams shredded coconut
340 grams coconut milk
Latik:
Yield: ½ cup
400 grams coconut cream
Coconut-Toffee Sauce:
Yield: 1½ cups
113 grams unsalted butter
165 grams brown sugar
170 grams heavy cream
100 grams coconut jam
1 gram kosher salt
Coconut Glaze:
220 grams brown sugar
80 grams coconut milk
To Assemble and Serve:
Oil for frying
Flaky sea salt
METHOD
For the Karioka:
In a mixing bowl, whisk to combine flour and coconut. Slowly stream in coconut milk, and using gloved hands, knead until dough comes together. Using an ice cream scoop, portion 1 tablespoon dough onto a parchment-lined sheet tray. Roll into balls. Cover and refrigerate.
For the Coconut-Toffee Sauce:
In a small saucepan over medium heat, melt butter. Whisk in remaining ingredients. Bring mixture to a boil, then reduce heat and let simmer 3 minutes, or until glossy. Let cool. Transfer to an airtight container and refrigerate.
For the Latik:
In a sauté pan over medium-high heat, bring coconut cream to a boil. Reduce heat and cook until liquid evaporates and coconut curds begin to separate from oil, stirring occasionally. Stir until solids are toasted and golden brown. Transfer to a paper towel-lined sheet tray and let drain.
For the Coconut Glaze:
In a small saucepan over medium heat, whisk to combine sugar and coconut milk. Bring mixture to a boil, then remove from heat and let cool slightly.
To Assemble and Serve:
In a sauté pan over high flame, heat oil to 360°F. Working in batches, add Karioka and fry 30 seconds. Flip and fry additional 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and let drain. Coat with Coconut Glaze. Transfer to a serving plate and generously drizzle with Coconut-Toffee Sauce. Finish with desired amount Latik and sea salt.
