Crack and open coconut fruit and remove from shells. Wash coconut fruit. Using a food processor or blender, pulse coconuts into fine bits.
Add in sugar, salt and nut meg and blend together. Add in flour, starting with 180g, adding more as needed. Dough should be slightly tough and not sticky.
Lightly dust a surface with flour. Using a rolling pin, roll dough into about 1/4 inch thickness. ( I normally roll in a square shape, about 8 by 8 inches). Cut dough into desired size.
Heat oil in a deep fryer. When hot, fry poloo dough till it is golden brown.
You can test oil is hot by putting in a wooden ladle. If the oil bubbles around it, poloo is ready to be fried. I normally use 1/4 cup sugar for poloo, if you want it sweet, you can increase to 1/3 cup or 1/2 cup sugar. You do not need to add water when mixing. Fresh coconut has water which easily binds everything together.