Frituras

Arepas de Coco

Name: Arepas de Coco
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 1 cup coconut flour; 1/2 cup shredded coconut; 2 eggs; 1/4 cup coconut milk; 2 tablespoons sugar; 1/2 teaspoon baking powder; Pinch of salt; Oil for frying

Coconut flour fritters — crispy outside, fluffy inside, and naturally gluten-free.

20 minutes Easy

By Josh Ortiz·August 2026·3 min read

Arepas de coco are coconut flour fritters — a fritura that's naturally gluten-free and absolutely addictive. They're crispy on the outside, fluffy on the inside, and have that subtle coconut sweetness that makes them impossible to stop eating. You'll find them at beach kiosks all across Puerto Rico, served in paper bags alongside bacalaitos and surullitos. They're the kind of snack that disappears from the plate before anyone remembers to save one for the person still frying them. Made with coconut flour, shredded coconut, and coconut milk, they're a celebration of coconut in every form — and they come together in 20 minutes flat. No special equipment, no complicated technique, just simple ingredients fried to golden perfection.

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What are Arepas de Coco?

Arepas de coco are coconut flour fritters that are a beloved part of Puerto Rico's fritura tradition. While "arepa" in many Latin American countries refers to a corn cake, in Puerto Rico the coconut version is its own distinct thing — small, round fritters made with coconut flour, shredded coconut, eggs, and coconut milk, deep-fried until golden and crispy. The result is a snack that's naturally gluten-free, subtly sweet, and incredibly satisfying.

You'll find arepas de coco at roadside kiosks, beach chiringuitos, and family gatherings across the island. They're part of the fritura family — the Puerto Rican tradition of fried snacks that includes tostones, bacalaitos, surullitos, and alcapurrias. But arepas de coco stand out for their simplicity and their coconut-forward flavor. The batter comes together in one bowl, the frying takes minutes, and the result is something that tastes like it took much more effort than it did. They're perfect on their own, dipped in a garlicky mayo, or alongside a cold drink on a hot afternoon.

Ingredients

Scale recipe:

4 servings

For 4 servings:

1 cup coconut flour — not almond flour or regular flour. Coconut flour is essential for the texture and flavor.
1/2 cup shredded coconut — sweetened or unsweetened, either works. Unsweetened gives a more subtle coconut flavor.
2 eggs — the binding agent that holds the batter together.
1/4 cup coconut milk — canned coconut milk is best for richness. The carton kind works but is thinner.
2 tablespoons sugar — just enough to bring out the coconut's natural sweetness without making them dessert-sweet.
1/2 teaspoon baking powder — for a lighter, fluffier interior.
Pinch of salt — balances the sweetness and enhances the coconut flavor.
Oil for frying — vegetable or canola oil with a high smoke point.

Mainland Swaps

No coconut flour? You can't substitute regular flour here — the coconut flour is the whole point. Coconut flour is available at most grocery stores in the baking aisle, or online.
No canned coconut milk? Use the carton-style coconut milk beverage in a pinch. The fritters will be slightly less rich but still good.
Want them savory? Skip the sugar and add 2 tablespoons of finely diced scallions or a pinch of garlic powder instead.

Step-by-Step Instructions

Mix the dry ingredients. In a medium bowl, combine the coconut flour, shredded coconut, baking powder, and salt. Stir to distribute everything evenly.

Add the wet ingredients. Crack in the eggs, pour in the coconut milk, and add the sugar. Mix until a thick batter forms. Coconut flour absorbs a lot of liquid, so the batter will be thicker than you expect — that's normal.

Heat the oil. Pour about an inch of oil into a heavy skillet and heat over medium heat to about 350F. If you don't have a thermometer, drop a small piece of batter in — it should sizzle immediately and float.

Fry the fritters. Drop spoonfuls of batter into the hot oil — don't crowd the pan. Fry for 2-3 minutes per side until deep golden brown. The coconut flour browns faster than regular flour, so watch them closely.

Drain and serve. Transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm — they're best fresh out of the oil when the outside is still crispy.

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Tips for Perfect Arepas de Coco

Don't skip the resting time. After mixing the batter, let it sit for 2-3 minutes. Coconut flour continues to absorb liquid as it sits, which gives the batter the right consistency for frying.
Watch the oil temperature. Too hot and the outside burns before the inside cooks. Too cool and the fritters absorb too much oil and turn greasy. Medium heat and a 350F target is the sweet spot.
Use a cookie scoop. For uniform fritters, use a small cookie scoop or two spoons to drop the batter. This ensures they all cook at the same rate.
Serve immediately. Arepas de coco are best within minutes of frying. The coconut flour exterior stays crispy for a while, but they lose their crunch as they cool. If you must hold them, keep them warm in a 200F oven.

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Frequently Asked Questions

Yes — arepas de coco are naturally gluten-free. The batter is made entirely with coconut flour, shredded coconut, eggs, and coconut milk. No wheat flour is involved. Just make sure your baking powder is gluten-free (most brands are, but check the label to be sure).

You can, but then they're not arepas de coco anymore — they become regular fritters. Coconut flour absorbs significantly more liquid than wheat flour and has a distinct flavor and texture. If you substitute, you'd need to adjust the liquid ratio drastically, and the coconut flavor would be lost. If you want coconut fritters, use coconut flour.

Traditionally, they're slightly sweet — just enough sugar to complement the natural sweetness of the coconut without making them a dessert. The 2 tablespoons of sugar in this recipe hits that balance. Some families make them completely unsweetened and serve them with a savory dipping sauce. Both versions are delicious — it comes down to personal preference.