METHOD

For the Brie

1. In a small bowl, mix together ½ cup flour, salt, and pepper. Toss Brie wedges in mixture until completely coated with flour.

2. Spread Brie wedges on baking sheet and freeze while working on the following steps.

For the Batter

1. In a shallow bowl, whisk ½ cup flour, baking powder, egg, and soda water together until combined. The batter should resemble pancake consistency.

2. If too thick, add a little extra soda water, whisking between each addition.

For the Coating

1. In a third bowl, mix together the coconut and breadcrumbs.

2. Remove Brie wedges from freezer and dip in batter, shaking off excess. Coat in the breadcrumb/coconut mixture. Lightly press coconut mixture onto Brie.

3. Place on baking sheet and repeat with remaining Brie. Arrange Brie in a single layer and freeze until firm, about 15 minutes.

For Frying

1. In a Dutch oven or deep skillet, heat vegetable oil (about 2–3 inches deep) until hot, about 375 degrees F.

2. Fry frozen Brie in batches for about 2–3 minutes each or until golden brown and crispy. Drain on a paper-towel-lined plate.

For the Sauce

1. Mix orange marmalade, honey, and hot sauce together.

2. Serve coconut bites immediately with sauce.