How to make coconut donuts.

Coconut Donuts Recipe: A Tropical Treat You’ll Love

If you're a fan of tropical flavors and sweet, fluffy treats, you’re going to fall in love with these coconut donuts. Whether you're baking for a weekend brunch, a cozy gathering, or just treating yourself to something special, these donuts will hit the spot. Soft, moist, and packed with coconut flavor, they’re easy to make and even easier to eat!

 Why You’ll Love These Coconut Donuts

• Tropical flavor: Coconut milk and shredded coconut bring that island vibe to every bite.

• Baked, not fried: Healthier and cleaner than traditional donuts.

• Easy to customize: Glaze it, fill it, or top it however you like.

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 Ingredients

For the Donuts:

• 1 cup all-purpose flour

• 1/2 cup granulated sugar

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup coconut milk (unsweetened)

• 1 large egg

• 2 tbsp melted coconut oil (or butter)

• 1/2 tsp vanilla extract

• 1/4 cup shredded sweetened coconut

For the Coconut Glaze:

• 1 cup powdered sugar

• 2–3 tbsp coconut milk

• 1/4 tsp coconut extract (optional for extra flavor)

• Extra shredded coconut for topping (toasted or untoasted)

 Instructions

Step 1: Prep Your Donut Pan

Preheat your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or brush with a bit of oil.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Combine Wet Ingredients

In a separate bowl, mix the coconut milk, egg, melted coconut oil, and vanilla extract.

Step 4: Make the Batter

Pour the wet ingredients into the dry and mix just until combined. Don’t overmix — a few lumps are okay. Fold in the shredded coconut.

Step 5: Fill the Donut Pan

Spoon the batter into a piping bag or zip-top bag with the tip cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full.

Step 6: Bake

Bake for 12–15 minutes or until the tops spring back when lightly pressed and a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Step 7: Glaze and Top

While the donuts cool, whisk together the powdered sugar, coconut milk, and coconut extract (if using) until smooth. Dip the tops of the cooled donuts into the glaze, then sprinkle with shredded coconut.

Optional: Toast the coconut in a dry pan for 3–5 minutes for a nuttier, golden topping.

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 Tips & Variations

• Make it vegan: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of an egg.

• Add texture: Toss in a handful of chopped macadamia nuts or white chocolate chips.

• Want it fried? You can deep-fry spoonfuls of the batter for a more classic donut style — just skip the baking powder and use yeast for a puffier texture.

 Final Thoughts

These coconut donuts are the perfect balance of soft, sweet, and slightly chewy with a touch of tropical bliss. They're simple enough to whip up on a whim but special enough to impress at any get-together. Pair with a cup of coffee or a chilled coconut latte, and you’re all set.