There are a ton of puff-puff recipes out there some are a little too bleh😛 for my pallet but there’s are some others that are really nice, especially if you’re not like me that like plenty sweet-mouth😃!

But you know no event, in this naija is complete without small chops now-a-days na, then you now go to a party, no puff-puff in the small chops plate…. I reserve my comment. That’s just to show you puff-puff is almost as important as cake (almost!)😁.

Okay, enough of my plenty talk. Here’s how you can step up your puff-puff game!

Honestly, what I really wanted to do here, is glorify puff-puff, from small chops to a full-fledged dessert item. I think I succeeded. Well, try it out, and let me know what you think.

I show you how I made mine in the short video below.

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  • 3 Cups All-purpose Flour ((Sifted))
  • 1/2 Cup Desiccated Coconut
  • 1 Cup sugar
  • 3 tsp Baker's Yeast
  • 1 tsp salt
  • 1/2 tsp Cinnamon
  • 1 1/2 Cups Water ((Warm))


  • 6 Cups Cooking Oil ((One not previously used for chicken or dodo 😃 ))


  • 1 Cup Semi-sweet Chocolate ((Chips or Finely Chopped))
  • 1/2 Cup Desiccated Coconut
  • 1/4 Cup White chocolate ((Optional))
  • 1/2 Cup Coloured sugar sprinkles ((Optional))
  1. Measure all your dry ingredients in a clean bowl

  2. Stir to combine all the dry ingredients well

  3. Add water and stir again till properly combined

  4. Cover bowl with a foil or cling film or bowl cover and set aside in a lukewarm (not hot) enclosed space for an hour.

  5. Pour oil in a deep frying pan and allow to get to medium heat.

  6. Scoop into frying pan in batches, flip balls till fully golden brown, then transfer into a strainer to drip and dry.

  7. Chill for 30 minutes

  8. In a deep narrow bowl, melt your chocolate in a microwave or over a double boiler

  9. Dip Puff-puff in chocolate and sprinkle dessicated coconut, or any coloured sugar sprinkles to match a theme or just drizzle some white chocolate on it like i did in the video

  10. Serve immediately or refridgerate till ready to eat 

Add a few teaspoons of Crisco to help with melting your Chocolate.

When the one hour mixture rest time is up, your mixture should have risen. If it didn’t rise your yeast isn’t active anymore and should be discarded or put to other use.

Oil should be moderately hot before use. Too warm, you’ll end up with oil soaked balls, too hot you’ll end up with uncooked insides.