Best 4 Coconut Doughnuts Recipes

BAKED COCONUT DOUGHNUTS WITH COCONUT GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
• Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.

COCONUT VANILLA DOUGHNUTS

Steps:

• Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
• Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
• In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
• Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
• Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
• Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
• To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

COCONUT DOUGHNUTS

Steps:

• Make the doughnuts
• 1. In a medium bowl, whisk together the first six ingredients. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, coconut flour, tapioca starch, baking powder, baking soda, and salt. Add the wet ingredients to the dry and whisk until the dough comes together. Knead it with your hands a couple of times. It will be soft.
• 2. Dust a work surface with a generous amount of superfine brown rice flour. Turn the dough out onto your work surface and dust another bit of flour on top of the dough. Pat the dough down a bit. As the dough sits, it will start to get a bit more compact and will be easier to work with. If it feels too soft, you can refrigerate the dough for 15 minutes. Roll the dough to a 3/4-inch thickness.
• 3. Dust a 2-inch cookie cutter or doughnut cutter with additional flour. Cut out circles and place them on a baking sheet lined with parchment paper. If you are using a cookie cutter, cut out 1/2-inch holes from the center of the disks. You can re-roll the scraps once to make more doughnuts.
• 4. Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil. Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.
• 5. Carefully add the doughnuts to the oil in batches; do not overcrowd the pan. The doughnuts will sink and then rise when they are almost done. Cook to golden brown, turning the doughnuts once. Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes. Let them cool slightly.
• Make the glaze and finish the doughnuts
• In a medium bowl, whisk together all the glaze ingredients. Dip the doughnuts in the glaze and cover with the shredded coconut.

COCONUT CREAM FILLED DOUGHNUTS

Steps:

• 1. Scald milk in saucepan; stir in sugar, salt and butter. Remove from heat and cool to lukewarm. Measure warm water into a large mixing bowl; sprinkle in the yeast and stir until dissolved. Stir in milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon zest and remaining flour to make a soft dough; mix well.
• 2. Turn dough onto floured surface and knead for about 8 minutes, until smooth and elastic. Place into a coconut oil greased bowl and cover with a damp towel Set in a warm place to rise until double, about 45 minutes.Punch down and turn out onto lightly floured surface. Divide dough in half. Roll out half the dough into a large square, 1/2 inch in thickness. Cut dough into 3-inch squares with a pizza cutter or sharp knife.
• 3. Place squares on parchment paper lined cookie sheets.. Repeat with remaining half of dough. Cover and let rise in a warm place, free from draft, about 30 minutes.Heat palm oil and coconut oil in a deep pot or fryer at 365^. Using a wide metal spatula, place doughnuts into oil and fry on each side until golden brown. Turning once. Drain on paper towels.
• 4. Filling: Make this while doughnuts are raising and chill until ready to use. Combine ingredients and whisk until blended. Chill 10 minutes. Spoon filling into a pastry tube with a wide nozzle and pipe into the doughnuts.
• 5. Coconut Cream Glaze: Place all ingredients except heavy cream into a small saucepan over low heat. Whisk until butter is melted, slowly add heavy cream until desired consistency is reached. Mixture will look curdled at first but keep adding the heavy cream until all is in and it will come together. Dip the tops of each doughnut into the cream glaze or brush on with pasty brush.. Sprinkle tops with coconut or hazelnut shreds. Refrigerate doughnuts until ready to serve.