A Caribbean-influenced version using coconut milk for a richer, tropical flavor profile.
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In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in warm water; let it sit for 10 minutes until frothy.
In a large mixing bowl, whisk together the flour, remaining sugar, salt, nutmeg, and desiccated coconut if using.
Make a well in the center of the dry ingredients and pour in the yeast mixture, coconut milk, and vanilla extract.
Mix thoroughly by hand or with a wooden spoon for about 5 minutes until the batter is smooth and elastic; it should be thick but pourable.
Cover the bowl with a damp cloth and leave it in a warm, draft-free place to rise for 1 to 1.5 hours, or until doubled in size.
Heat the vegetable oil in a deep pot over medium heat until it reaches approximately 350°F (175°C).
Deflate the batter slightly, then use your hand or a spoon to scoop small portions and drop them into the hot oil, forming round balls.
Fry the puffs in batches, turning frequently until they are golden brown on all sides, then drain on paper towels.
