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? 

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.   

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.

Print this!

Coconut Doughnuts

gluten-free // yields 6-8

  • 1/2 cup GF oat flour
  • 1/2 cup sweet rice flour
  • 3 Tablespoons almond meal
  • 1/3 cups sucanat or pure cane sugar
  • 2 large eggs, whisked
  • 1/2 cup full fat coconut milk [from a can]
  • 3 Tablespoons unrefined coconut oil, melted
  • 3 Tablespoons unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon 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

  • 1/3 cup 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.

Who wants a bite or three?

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.