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Toasted Coconut Doughnuts
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5 from 8 votes

Toasted Coconut Doughnuts

These doughnuts are for coconut lovers - a doughnut made with coconut milk and then topped with a pineapple coconut glaze and toasted shredded coconut. They're so good, they make me think of lazy summer days.
Prep Time15 mins
Cook Time30 mins
Cooling15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6 Doughnuts
Calories: 374kcal

Ingredients

Coconut Doughnuts

  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup (63 grams) granulated sugar
  • 1 (50 grams) large egg room temperature
  • 1/2 cup coconut milk room temperature
  • 1/4 cup (50 grams) coconut oil, melted

Pineapple Coconut Glaze

  • 1 cup (115 grams) powdered sugar sifted to remove lumps
  • 1/2 cup unsweetened pineapple juice reduced to 2 tablespoons
  • 1 tablespoon coconut milk

Toasted Coconut Topping

  • 1/2 cup sweetened shredded coconut

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the sweetened coconut on a 1/4 sheet pan and toast until lightly browned, about 7 minutes.

For the Pineapple Juice

  • Place the pineapple juice in small saucepan. Bring it to a boil, then reduce to medium heat and reduce the juice to 2 tablespoons. Allow to cool and reserve for the doughnut glaze.

For the Coconut Doughnuts

  • Combine the flour, baking powder and salt in a medium bowl and whisk to combine. Melt the coconut oil and set aside
  • Place the sugar, milk and the egg and whisk until the sugar is dissolved. Add the melted coconut oil (which should be cooled but still liquid) to the liquid ingredients in a steady stream and whisk constantly while adding it.
  • Add the dry ingredients and use a spatula to fold the ingredients until no bits of flour remain. The batter will be a little lumpy, but that is okay.
  • Spoon the batter into an 18-inch pastry bag. Twist the top to close it and cut an 1/2-inch opening in the other end. Pipe the batter into the 6 doughnut wells of the doughnut pan.
  • Bake the doughnuts for 10-12 minutes. Rotating the pan halfway through the baking. The doughnuts are done when the you press them with your finger, and they spring back. Turn the doughnuts out onto a wire rack to cool completely.
  • If doubling the recipe repeat the baking steps with the remaining batter, allowing the pan to cool completely and spraying with nonstick spray in between batches.
  • While the doughnuts are cooling combine the powdered sugar, pineapple juice and coconut milk and stir together until no powdered sugar lumps remain.
  • Dip the doughnuts into the glaze and swirl to coat the tops and halfway down the sides. Place on a rack or parchment paper. Sprinkle with toasted coconut.

Notes

Pineapple Coconut Glaze for 12 Doughnuts
Increase powdered sugar to 1-1/2 cups and add 1-2 additional tablespoons of either pineapple juice or coconut depending on desired consistency.

Nutrition

Calories: 374kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 118mg | Fiber: 1g | Sugar: 36g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg