Ingredients
Method
1.Insert the tip of a small knife into the soft spot on the base of the coconut, using a twisting action. Place coconut over a glass; drain coconut water (reserve for another use). Wrap coconut in a clean towel, break open with a hammer, or by smashing it onto the floor. Spoon out the soft coconut flesh; you should have about ½ cup (90g) of the flesh. Thinly slice coconut flesh.
2.Combine fresh coconut, banana, coconut cream, ½ cup of the flour, baking powder, ¼ cup of the shredded coconut and 2 teaspoons of the coconut nectar in a large bowl.
3.Combine remaining flour and shredded coconut in a medium bowl. Roll level tablespoons of coconut mixture into balls. Roll balls in flour mixture.
4.Fill a wok one-third with oil and heat to 160°C (or until a cube of bread browns in 25-30 seconds). Deep-fry coconut balls, in batches, for 2½ minutes or until golden and cooked through. Drain on paper towel.
5.Meanwhile, combine juice and remaining coconut nectar in a small bowl; stir in mango, rind and chilli.
6.Serve fritters with mango mixture and syrup.
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