Coconut Maruya

Coconut Maruya or Maruyang Niyog is also known in Ilonggo as Kumbo nga Butong (butong for young coconut meat). Maruya is a type of Filipino fritter that is usually made from cooking bananas, sweet potatoes, young coconut meat or vegetables and is usually served as a mid-afternoon snack.

Maruya is a popular street food snack in the Philippines where battered fruit or vegetables is deep fried and dust in sugar. It is deliciously fried until golden brown and crunchy, and you easily make at home. Instead of the regular Banana Maruya, this Maruya recipe is made with young coconut meat also known as "butong" in Ilonggo.

Try this delicious Coconut Maruya or Kumbo nga Butong recipe. Make it today and share with family and friends or save this link for future use. Learn how to make this yummy Coconut Maruya by watching the easy to follow cooking video below. The instructions below will show you the steps on how to make this soft from the inside and crunchy from the outside Coconut Maruya or Kumbo nga Butong.

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Ingredients

1/2 cup evaporated milk
2 large eggs
2 tbsp melted butter
1/2 tsp vanilla extract
1/3 cup sugar (add more as needed)
1/2 tsp salt
1 cup all purpose flour
1/2 tsp baking powder
2 cups young coconut meat, shredded
cooking oil for frying
sugar for dusting

Instructions

In a wide bowl, combine milk, eggs, melted butter and vanilla extract. Whisk together until blended.
Add sugar, salt, all purpose flour and baking powder to the bowl. Stir until well combined but do not over mix.
Add young coconut to the bowl and gently mix. Set aside.
Using a wide pan and a wok, heat over medium-low heat and add cooking oil. Gently pour-in 1/4 cup of coconut-flour mixture into hot oil. Fry for about 2 minutes each side until golden brown and crispy.
Transfer to a wire rack or drain on paper towels. Arrange in a serving plate and dust Coconut Maruya with sugar. Serve warm and enjoy!