Coconut zeppole, fried or baked, are a fragrant and delicate variation of the classic Saint Joseph zeppole, perfect for Father’s Day or any occasion when you want to prepare an elegant and showy dessert.
👉 If you prefer to use a food processor, you can make them following the recipe for zeppole fried or baked with the Bimby.
The base is a pâte à choux enriched with coconut flour, which gives a slightly exotic aroma and an even more pleasant texture. The result is light zeppole, well developed and hollow inside, ideal to fill with indulgent creams or to enjoy simply dusted.
With this recipe you can choose the cooking method you prefer:
fried, for a more traditional and irresistibly crispy result, or baked, for a lighter but still soft and well-structured version.
By following a few tips you will obtain perfectly puffed zeppole, dry inside and with a well-defined shape thanks to the use of a large star piping tip.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 6 zeppole about 2 3/4 in in diameter
- Cooking methods: Stovetop, Oven, Air fryer
- Cuisine: Italian
- Seasonality: Father's Day, Spring
Ingredients for the coconut zeppole, fried or baked:
- 1/2 cup water (room temperature)
- 3 1/2 tbsp butter
- 1/2 cup all-purpose flour (type 00)
- 2 tbsp coconut flour
- 2 eggs (medium)
- 1 pinch fine salt
Tools for the coconut zeppole, fried or baked:
- 2 Saucepans
- 1 Baking pan non-stick
- 1 Piping bag with large star tip
- 1 Whisk
Steps for preparing and cooking the coconut zeppole:
To prepare the coconut zeppole, start by pouring the water, butter and a pinch of salt into a small saucepan, then bring to the heat until it almost boils. When the butter has completely melted, add in one go the all-purpose flour and the coconut flour and stir vigorously with a wooden spoon until you obtain a compact mixture that pulls away from the sides forming a ball. Continue stirring for another one or two minutes to dry the dough well, then turn off the heat and let it cool for a few minutes.
When the mixture is warm, add the eggs one at a time, incorporating each completely before adding the next. Stir until you obtain a smooth, homogeneous and glossy dough with a soft but firm consistency. Transfer the choux pastry into a piping bag fitted with a large star tip and form the zeppole on parchment paper by making a first circular round and a second round on top, keeping a diameter of about 2 3/4 in.
For cooking you can choose the method you prefer. For frying heat the oil to 165–170°C (329–338°F) and immerse a few zeppole at a time, letting them cook until they are well puffed, light and golden; then drain them on absorbent paper and let them cool on a rack. If you opt for the oven, bake them at 180°C (356°F) in static mode for about 28–30 minutes without opening the oven in the first 20 minutes; at the end of cooking leave the door slightly ajar for a few minutes to prevent them from collapsing. In the air fryer cook them at 180°C (356°F) for about 18/20 minutes, checking the browning in the last minutes, until they are well puffed and dry inside. If you see they tend to brown too much on the surface but are not yet dry inside, you can lower to 170°C (338°F) in the last minutes.
Once completely cool, the zeppole will be ready to be filled as you like or enjoyed simply with a light dusting.
FAQ (Questions and Answers)
Why do coconut zeppole collapse?
Zeppole can collapse if they are not cooked long enough or if the oven is opened too early. It’s important to complete the cooking well and leave them a few minutes with the door slightly ajar.
Can I prepare the coconut zeppole in advance?
Yes, you can prepare them the day before and store them at room temperature in a dry place. It’s preferable to fill them shortly before serving to keep them light and crispy.
Are coconut zeppole better fried or baked?
Fried zeppole are more crispy and traditional, while baked ones are lighter but still soft and well structured. The choice depends on the result you want to achieve.
How to tell if the choux pastry is ready?
Choux pastry is ready when the dough pulls away from the sides of the pan forming a compact ball and, after adding the eggs, is smooth, glossy and holds its shape.
Can I use this dough to make cream puffs instead of zeppole?
Yes, with the same dough you can make coconut cream puffs simply by piping small round mounds instead of the classic spiral shape of zeppole. Cooking times remain similar, but may be slightly reduced if the cream puffs are smaller. Once cooled you can fill them with cream, whipped cream or chocolate.
