Dessert: United States – American Samoa, Pacific Island United States Territories – Panikeke Lapotopoto

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/2 cup (40 g) unsweetened shredded coconut (optional for extra coconut texture)
- 2 large eggs, approx. 100 g
- 1 cup (240 ml) full-fat coconut milk
- 1/4 cup (60 ml) water (adjust as needed for batter consistency)
- 1 tsp (5 ml) vanilla extract
- 4 cups (960 ml) vegetable oil or other neutral oil for deep frying
- 1/4 cup (30 g) powdered sugar for dusting (or to taste)
- Fresh coconut cream, honey, or coconut syrup for serving (optional)

Instructions

Short Description:
Deep-fried, round sweet pancakes flavored with coconut milk and a hint of vanilla, crisp outside and tender inside. Served hot, often dusted with powdered sugar or drizzled with coconut syrup.

Regional Notes:
This American Samoan variation uses coconut milk as a primary liquid and sometimes shredded coconut, which gives a pronounced coconut flavor distinct from mainland U.S. pancakes or other Pacific fritters. The lapotopoto (round) shape—formed by scooping and dropping batter into hot oil—distinguishes these from flat griddle pancakes.

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. Stir in the shredded coconut if using.
2. In a separate bowl, beat the eggs lightly, then whisk in the coconut milk, water, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable—similar to a muffin batter; add a tablespoon (15 ml) more water if it seems too stiff. Let the batter rest 8–10 minutes.
4. Meanwhile, heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Use a candy/deep-fry thermometer if available; maintain steady temperature for even frying.
5. Test one small fritter first: using two spoons or a small ice cream scoop (about 1 tbsp / 15 ml), drop spoonfuls of batter into the hot oil, shaping into rounds as they leave the spoon. Do not overcrowd the pan; fry in batches.
6. Fry each fritter about 2–3 minutes per side, turning once, until puffed and golden brown all over. Adjust heat as needed to keep oil around 325–350°F (160–175°C).
7. Remove fried panikeke with a slotted spoon and drain on a rack or paper towels. Repeat with remaining batter.
8. Serve hot, dusted with powdered sugar and/or drizzled with coconut cream, honey, or coconut syrup. Panikeke Lapotopoto are best eaten immediately while crisp outside and tender inside.