Coconut Donuts
This phenomenal recipe is bursting with the irresistible, tropical flavor of coconut - from the batter and glaze infused with real coconut milk, to the shredded coconut flake topping! If making homemade donuts sounds intimidating, stop yourself right there. Not only is it simple, but it’s fast - get ready for fresh from the oven donuts in less than 45 minutes.
True to the playful nature of donuts, you can have some major fun with the toppings! I’ve provided several options below, but my favorite is dipping each donut in toasted coconut flakes, and then drizzling with melted chocolate for added decadence and crunch. The flavor profile is reminiscent of Girl Scout Samoa cookie!
P.S. If you dig this donut recipe, be sure to check out Browned Butter Blondie’s other wonderful creations. I fell in love with her coconut donuts and had to spread the word so more people could enjoy these heavenly treats.
Ingredients
Recipe yields 10 donuts.
Coconut Donuts
1 egg
1/2 cup whole milk
2 and 1/2 teaspoons coconut milk (from a can)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 and 1/2 cups cake flour; you can substitute all-purpose flour for a slightly denser donut
1 cup and 2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
Coconut Glaze
3-4 tablespoon coconut milk
1 teaspoon vanilla
2 cups powdered sugar
Instructions
Coconut Donuts
Preheat the oven to 350 degrees, and grease donut pan with cooking spray.
In a large mixing bowl or KitchenAid mixer fitted with the whisk attachment, mix together wet ingredients (egg, sugar, whole milk, coconut milk, melted butter, and vanilla) until just smooth.
In a medium bowl, mix together dry ingredients (flour, sugar, baking powder, baking soda, and salt).
Slowly add dry ingredients to wet ingredients, whisking on medium speed until fully combined.
Scoop the batter into a piping bag or plastic freezer bag. Cut the tip off the bag and gently squeeze batter into donut pan. Each donut cavity should be approximately 1/2 full (air on the side of more vs. less).
Bake 10-12 minutes until the edges are golden brown and the donuts spring back when touched. All ovens are different, so keep an eye on them for the last few minutes.
Coconut Glaze + Topping
While the donuts are cooking, prepare the glaze.
Heat coconut milk and vanilla together in the microwave safe for 20 seconds. Stir to combine.
Place powdered sugar in a medium bowl, and add vanilla / coconut milk mixture. Whisk together until smooth. If glaze is too thick, add water. If glaze is too thin, add powdered sugar.
Place coconut flakes (regular or toasted; see below) in a shallow bowl.
Once donuts are cool, dip each donut into the glaze, covering the top and sides of the donut.
Allow excess glaze to drip off, then dip the glazed-side of the donut into the coconut flakes. Set on a wire rack to allow frosting to set.
Topping Options
My favorite combination is toasted coconut with chocolate drizzle!
Classic coconut: Use raw sweetened coconut flakes.
Toasted coconut: Use toasted coconut flakes for added crunch. To make toasted coconut, place 2 cups of sweetened coconut flakes on a cookie sheet. Cook at 350 degrees, stirring every 2 minutes until flakes are lightly browned. I recommending making the toasted coconut in advance.
Chocolate drizzle: Melt 1/2 cup of milk chocolate chips or wafers, and drizzle on top of donuts for added decadence.
Recipe Notes
Donuts are best enjoyed the same day they’re baked.
Canned coconut milk sometimes separates into distinct layers - liquid at the bottom and solid cream at the top. If this happens to you, empty the entire can into a microwave safe bowl, heat for 15-20 seconds, and then stir until fully combined.
If you don’t have a donut pan, I highly recommend the Wilton non-stick donut pan.
I prefer to use a piping bag when I make donuts for greater control as I fill the donut pan. My go-to piping bags are 16 inch Wilton disposable piping bags.
