Description
Delight in these Toasted Coconut Doughnuts featuring a moist coconut-infused batter, baked to golden perfection and topped with a tangy pineapple glaze and crunchy toasted coconut. This recipe combines tropical flavors with a light, fluffy texture for a unique and delicious treat perfect for breakfast or dessert.
Ingredients
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 large egg (50 grams, room temperature)
- 1/2 cup coconut milk (room temperature)
- 1/4 cup (50 grams) coconut oil, melted
Glaze
- 1 cup (115 grams) powdered sugar, sifted
- 1/2 cup unsweetened pineapple juice (to be reduced to 2 tablespoons)
- 1 tablespoon coconut milk
Topping
- 1/2 cup sweetened shredded coconut, toasted
Instructions
- Preheat and Toast Coconut. Preheat your oven to 400°F (204°C). Spread the sweetened shredded coconut evenly on a 1/4 sheet pan, and toast it in the oven until it becomes lightly browned and fragrant, about 7 minutes. Remove and set aside to cool.
- Reduce Pineapple Juice. Place 1/2 cup unsweetened pineapple juice in a small saucepan. Bring it to a boil over medium-high heat, then reduce heat to medium and simmer until the juice is concentrated and reduced to 2 tablespoons. Remove from heat and allow to cool; this will be used for the glaze.
- Mix Dry Ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
- Prepare Wet Ingredients. In a separate bowl, whisk the granulated sugar, coconut milk, and the room temperature egg until the sugar dissolves. Slowly drizzle in the melted coconut oil while continuously whisking to incorporate fully.
- Combine Batter. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. The batter may remain slightly lumpy, which is normal.
- Pipe the Batter. Transfer the batter into an 18-inch pastry bag. Twist the top to secure the batter inside, then cut a 1/2-inch opening at the tip. Pipe the batter evenly into 6 wells of a doughnut pan.
- Bake Doughnuts. Bake the doughnuts for 10-12 minutes, rotating the pan halfway through for even baking. They are done when a light press causes them to spring back. Remove from oven and transfer doughnuts to a wire rack to cool completely.
- Clean and Repeat if Needed. If doubling the recipe, allow the doughnut pan to cool completely, spray with nonstick spray, and repeat piping and baking with the remaining batter.
- Prepare Glaze. While the doughnuts cool, combine the sifted powdered sugar, reduced pineapple juice, and 1 tablespoon coconut milk in a bowl. Stir until the glaze is smooth with no lumps.
- Glaze and Top Doughnuts. Dip the tops and sides of each cooled doughnut into the glaze, allowing excess to drip off. Place glazed doughnuts on a wire rack or parchment paper and immediately sprinkle generously with the toasted shredded coconut.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Be careful not to over-reduce the pineapple juice; it should concentrate the flavor but not burn.
- Allow doughnuts to cool completely before glazing to prevent melting the glaze.
- For an extra coconut flavor, you can substitute some of the all-purpose flour with coconut flour, but adjust the wet ingredient quantities accordingly.
- Nonstick spray is essential to prevent sticking when baking multiple batches.
