My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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coconut doughnuts

*Please update your feed if you haven’t already.  Thanks! *

It only seems right to follow up salad with dessert.

Don’t you think? 

cnutdonuts (1 of 5)

And not just any dessert.  It’s time for the latest doughnut creation!  For some reason, coconut reminds me of spring.  I’m not sure why.

So for the last week, I just couldn’t get the idea of a coconut doughnut out of my head.  This recipe is laced with coconut through and through.

From coconut milk, to coconut oil, to toasted coconut.   

cnutdonuts (2 of 5)

However, the flavor is nowhere near overpowering.  The coconut milk creates the softest, fluffiest, most cake-like doughnut you could ever imagine. 

And the toasted coconut seals the deal adding a lovely little crunch.

cnutdonuts (3 of 5)

Print this!

Coconut Doughnuts [yields 6-8]

  • 1/2c GF oat flour
  • 1/2c sweet rice flour
  • 3T almond meal
  • 1/3c sucanat or pure cane sugar
  • 2 large eggs, whisked
  • 1/2c full fat coconut milk [from a can]
  • 3T unrefined coconut oil, melted
  • 3T unsweetened applesauce
  • 2t vanilla extract
  • 1t baking powder
  • 1/2t salt
  1. Preheat your oven to 350* [370* for high altitude].  Grease your doughnut pan [or a muffin pan] thoroughly with coconut oil or butter.
  2. In large bowl combine all of the dry ingredients and mix well.
  3. Pour the coconut milk into a bowl and whisk until smooth and well combined.  You want to make sure the cream on top is combined with the liquid below, then measure what you need for the recipe.
  4. In a medium bowl whisk together the eggs, coconut milk, applesauce, and vanilla extract until well combined.
  5. Whisk in the melted coconut oil, then add the wet ingredients to the dry.
  6. With a large spoon, stir the mixture until the dry ingredients are just combined.  The batter will be thick.  Avoid over-stirring.
  7. Spoon into your doughnut pan leaving about 1/8-1/4” room from the top. 
  8. Bake for 22-26min, until golden brown and a toothpick comes out clean.  *Depending on the size of your pan, cook time will vary.  My pan makes 6 doughnuts, so if your pan makes more than 6 baking time will slightly decrease.
  9. Let sit for 5min and slide a knife or small spatula along the edge to help release. 
  10. Turn out onto a cooling rack and let fully cool before glazing.

notes: You can make your own almond meal by grinding almonds into a flour-like texture, in a blender or food processor.  It will feel slightly mealy from the skins, but should not have large pieces.  You can also grind oat flour from gluten free [if needed] rolled oats, oat groats, or steel cut oats.  Grind until very soft, like typical flour.

Coconut Milk Glaze

  1. Whisk together until smooth and let sit for 5min to thicken.
  2. Dip each doughnut in the glaze and top with coconut.

Toasted Coconut

  • 1/3c unsweetened shredded coconut
  1. Set oven to broil and spread coconut evenly on a baking sheet.
  2. With the oven door open, broil for 1-4min watching very closely.  It burns very quickly!  Turn once and broil until golden brown.
  3. Store in a sealed container in the fridge.

cnutdonuts (4 of 5)

Who wants a bite or three?

cnutdonuts (5 of 5)

Again, thank you for hanging with me as the next week [or so] may be a bit sporadic and brief.  I’m at home in Cleveland, tending to a family matter.


Reader Comments (31)

beautiful shots...I still have no idea how you work with donuts...I've not the patience. Hope you are well and everything goes well in Cleveland...
Do you think I could use coconut flour for these? Only out of curiosity!

Ashley--> I've never tried using all coconut flour. While it is a gluten free flour it has absolutely no holding power, as oat + sweet rice flour do have some. Let me know if you experiment! Maybe I'll try a coconut flour doughnut in the future. I was using coconut flour instead of almond meal for my first few doughnut recipes, but like the texture from the almond meal a bit better.
March 27, 2012 | Unregistered CommenterLindsey
Coconut is definitely a spring flavor. AND I bet if I added a bit of lemon to this it would be as good, if not better, than a lemon coconut Baby Cakes donut I've been dreaming about for years. Mmmmmmmmmmmmmmmmmm, and another mmmm.
March 27, 2012 | Unregistered CommenterKaraHadley
you made my day. these look Awesome.
March 27, 2012 | Unregistered CommenterSarah
Your posts brighten my day and serve as a nice getaway from my writing! I LOVE the new site - your design skills are impeccable! I hope all is well in Ohio! Miss you!

Ashley--> Thank you Ginette!! I'm so glad the blog is a nice little break for you. Wish we lived close enough so I could share the food. :) Miss you tons. We need to catch up soon.
March 27, 2012 | Unregistered CommenterGinette
oh my gosh... want not.
March 27, 2012 | Unregistered Commenterjessica @ how sweet
Coconuts kind of remind me of spring too. I love making coconut cakes around Easter time. Which is in two weeks. . . I seriously need to get a dough nut pan, if only to make these babies. -nom-
March 27, 2012 | Unregistered CommenterSonia the Mexigarian
I want AT LEAST 3 bites! Loving all over that toasty coconut.
These look so yummy!!
March 27, 2012 | Unregistered CommenterFull-Flavored Life
Yes, I want a doughnut. Or 29 of them.

Hope everything with your family is okay!! <3

Ashley--> Thank you love. :)
March 27, 2012 | Unregistered CommenterKatie
Just thought you should know your doing an absolutely wonderful job. The pictures and the site itself are truly amazing and you make me want to continue with my little blog! Keep up the good work lady!

Ashley--> This comment made my night. Thank you.
March 27, 2012 | Unregistered CommenterBrittany@FloydsKitchen
i am not a fan of coconut but had to comment on how gorgeous these are! I am, of course, a big fan of doughnuts!

Ashley--> Thank you so much Cassie! :)
March 27, 2012 | Unregistered Commentercassie
I need to update my feed! Thanks for the reminder. These look delish!
YUM!!! I just bought a mini doughnut maker (the little kind that looks like a george foreman) because I got it for $5 on groupon!!! I'm totally going to make these!

Ashley--> Cool! I've seen that pan you're talking about. Let me know how they turn out!
March 27, 2012 | Unregistered CommenterLiz @ iheartvegetables
Yum! I can't get enough coconut lately, so this sounds perfect! I was planning to make your cinnamon donuts tomorrow, but it looks like I'll be trying these instead. Thanks for the recipe!

Ashley--> Ooooh, but the cinnamon are so so good, haha. I can't pick a favorite! Enjoy!
March 27, 2012 | Unregistered CommenterKerry
Hi Ashley! This is my first visit to your beautiful blog. I love it!! Healthful donuts...seriously? Kudo's to you. Your photography is beautiful and your story relatable and inspirational. Hope all is well in your world. Cheers!
March 27, 2012 | Unregistered CommenterJill Mant~a SaucyCook
Looks delicious! I love coconuts...and donuts (who doesn't) so this sounds wonderful. Gorgeous photos too!
March 28, 2012 | Unregistered CommenterRachel @ Bakerita
The toasted coconut on top is a great unique addition to the flavor and the texture. A must try!
March 28, 2012 | Unregistered Commentermyfudo
Wow, these look amazing..I can't believe how simple donuts are to make!
March 28, 2012 | Unregistered CommenterLizAshlee
I'm so glad I'm a coconut lover! I love trying out all your doughnut recipes, none of them disappoint! & beautiful photos, as always! Hope everything is ok in Cleveland <3 Get your Trader Joe's fix in while you can ;) I'm about to move out of Columbus to Texas & there are no Trader Joe's in Texas :( When I come to visit my family in Cleveland, I plan to save a suitcase (ok maybe half a suitcase) for TJ goodies!
Hi Ashley, I finally broke down and bought a doughnut pan. The first ones I made were your cinnamon cake doughnuts. I frosted them with maple butter - super-concentrated maple syrup that I found at Whole Foods. Delish!! These coconut ones will be next on my list. I hope all is well with your family in Cleveland.
March 28, 2012 | Unregistered CommenterJennifer
Coconut seems Eastery for some reason... Is there coconut Easter candy? Coconut nests for jelly bean eggs, perhaps?
Best wishes with family matters... I hope all turns out okay!
March 28, 2012 | Unregistered CommenterAnna
In response to the comment above, I have used coconut flour and it is SO difficult to work with! It really has absolutely no holding power whatsoever and can be very very fibrous. I haven't liked working with it (even though it smells divine). You usually can only substitute so much into a recipe and then you can barely notice it, which is unfortunate. I'm sure if I knew how to use it better, I would like it more though.
made it.
ate them all.
mixed maple flavor into the glaze... epic.

Ashley--> Thanks for letting me know!!
April 1, 2012 | Unregistered CommenterKimberly
I am a lover of all things coconut and these babies look and sound fantastic!! I can't wait to make a batch! Thanks for sharing! This is my first visit to your blog btw. I loooooove what I see and will definitely visit again very soon :)

Ashley--> I hope you enjoy them! Thanks for saying hi!
May 2, 2012 | Unregistered CommenterMaria
Love these! I made 12 mini doughnuts (I don't have a regular doughnut pan) and 6 regular sized muffins. I preferred the muffins because there was more to bite into. The coconut flavor is great!
Just made these for the first time, was prepared for a disastrous first try at gluten free baking, but was amazed to see that they turned out perfectly. Thank You for posting this recipe, I cannot eat gluten anymore and was so depressed at the thought of never having a 'real' treat again. Everything 'gluten-free' that I had tried before tasted like a chewy frisbee. Even my hubby, he of the, "Woman are you hiding something healthy in here," suspicious nature said they were the best thing he's ever tasted. Shocker. Wish I could post you all a photo, mine turned out high and fluffy (I got a creweler-type doughnut pan) and I made a maple syrup/butter/milk/powdered sugar frosting, finishing with toasted coconut. Delish. I am such a fan of this website!! Tip: After trying four regular supermarkets with no luck, I found Sweet Rice Flour at an Asian market (4lbs for $8). Judging by how many different types of rice flour they had it seems to be a staple in their diet, so it's relatively cheap.
April 18, 2014 | Unregistered CommenterRosaleen
Do you know what would happen if I used brown rice flour in place of sweet rice flour?
@Rosaleen - Thank you so much for your wonderful comment. Happy to hear they were also husband approved and that you had a successful GF baking adventure! I'm glad you were able to find the SRF easily, too. I just got some at an Asian market and it was $1/lb!

@Haley - I believe they will still turn out but the texture will vary. Sweet rice flour helps give them a very doughy texture because of how starchy it is. Brown rice flour has more grit to it, so it may have a slightly grainy texture and not hold together as well.
April 21, 2014 | Registered CommenterAshley
I would love to make these, but can't eat eggs. Any idea if this (or any of your other baked doughnut recipes) would work with a chia or flax egg? Or would that kill the texture? I miss doughnuts!
May 27, 2014 | Unregistered CommenterRaye
@Raye - I don't recommend subbing chia or flax eggs in the doughnut recipes. They definitely kill the texture and make them too gummy and dense. There are 12 vegan doughnuts in my book where I use ground flax in the flour mixture, but with this recipe calling for coconut flour, eggs are crucial. Sorry about that!
May 27, 2014 | Registered CommenterAshley

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