Add <quantity>150<unit>g</unit></quantity> of coconut cream and <quantity>25<unit>g</unit></quantity> of fresh yeast to a large bowl

Add <quantity>1</quantity> egg and <quantity>50<unit>g</unit></quantity> of melted butter

Add <quantity>2<unit>tsp</unit></quantity> of salt and black pepper to taste

Add nutmeg to taste and whisk to combine

Add <quantity>150<unit>g</unit></quantity> of blue cheese, broken into pieces

Whisk to combine

Add <quantity>270<unit>g</unit></quantity> of all-purpose flour and whisk well to combine

Cover with a kitchen towel and let it rest for 1h to proof

Transfer the dough to a piping bag and twist to close it

Cut the tip of the bag to make a small hole. Fill the cavities of a semi sphere silicone mold with the dough

Place the dough in the freezer for at least 2h to harden

Fill a saucepan halfway with vegetable oil and place it over medium heat. Preheat the oil to <temperature>160<unit>°C</unit></temperature>

Remove the dough from the freezer and unmold it

Fry the frozen dough in batches until deep golden brown

Drain them in a container lined with paper towel and season with more salt to taste if needed

Plate them. The blue cheese beignets are ready

Serve plain or coat them with your preferred sauces and jams!