Whether for breakfast, lunch, dinner, or anytime in between, coconut cakes are the perfect snack. It can be sweet or savory depending on how you’re feeling.
In a medium bowl whisk together our, baking powder, and sugar until completely combined, and add a pinch of salt to taste. Slowly whisk in coconut milk, stirring until just combined.
Lightly our your hands and knead the dough until it’s completely incorporated and becomes sticky. Cover the bowl and allow dough to rest for 30 minutes.
Lightly our a at surface to work on. Take half the dough and roll it out until it is about ⅛-inch thick. Using a cookie cutter (a 2-inch one will work), cut out your arepas and set aside. Repeat this process with the second half of the dough. You’ll have about 20 arepas in total.
In a large sauté pan or skillet heat ½ cup vegetable oil. Carefully lower arepas into oil and fry until the edges become a golden color, about 1 minute. Turn arepas and fry another 45 seconds to 1 minute.
Transfer arepas to a paper towel to drain excess oil. Serve while they are warm and crisp.
For an even sweeter taste sprinkle a little bit of cinnamon and sugar over the arepas before serving. For a savory arepa, use whole milk instead of coconut milk and only a pinch of sugar, and add in a teaspoon of garlic powder when mixing the dough.