What could be more delicious than adding coconut, almonds and chocolate on top of this easy to make Fry Bread using Rhodes dough?
When Rhodes asked us to make up their recipe for Coconut Almond Fry Bread, we were so willing! I mean, what’s not to love about coconut almonds and chocolate, right? Add these scrumptious toppings on the easy to make Fry Bread using Rhodes dough, and you have a winning recipe! Here is our tutorial on how to make their delicious treat! (When you see the finished Fry Bread, you would think it was complicated, but not so! Rhodes dough makes it so easy (and so deliciously perfect!)
Start by thawing 12 Rhodes Dinner Rolls to room temperature and rolling them out into 4 - 5 inch circles.
Cover them with some plastic wrap that has been sprayed with non-stick cooking spray and allow rise for about 30 minutes. Heat oil to medium heat. Carefully remove the plastic wrap and fry one at a time. (I like to use a thermometer to keep the oil at about 375°.) Fry for about 30 – 40 seconds on each side, or until golden. Remove to a wire rack or paper towels to cool. Repeat with the remaining rounds of dough.
While the fry bread is cooling, prepare the chocolate icing. Melt an 11-oz. package of chocolate chips in a sauce pan over low heat with about 1/4 - 1/2 cup milk. Stir until smooth and it is a spreadable consistency. (You may need to add a little bit of milk at a time and stir.)
Spread the chocolate icing onto each fry bread and top with sweetened shredded coconut and chopped almonds. (If you want to, you can drizzle the tops with more chocolate icing.)
Coconut Almond Fry BreadServings: 12 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 1-2 min
This Fry Bread is topped with the delicious flavors of an Almond Joy!Coconut Almond Fry Bread
12 Rhodes Yeast Dinner Rolls, thawed to room temperature
oil for frying
11 ounce package chocolate chips
1/4 to 1/2 cup milk
Flatten each roll into a 4-5 inch circle. Cover with sprayed plastic wrap and let rise 30-45 minutes.
Heat 3-4 inches oil to medium heat. Remove wrap from rolls and fry each one for 30-40 seconds on each side or until golden brown. Remove from oil and let drain on paper towels.
Melt chocolate chips and milk together over low heat, stirring until smooth. Add more milk if necessary to make it the right consistency for spreading. Spread chocolate over fried bread. Top with coconut and nuts. Drizzle with more chocolate, if desired.