Grain-Free Triple-Coconut Delight Donuts

I’m a giant Pinterest fan, and when I saw this donut recipe, I had to re-pin it even though I didn’t have a donut pan. But the idea of donuts was sowed in my mind, and I couldn’t stop thinking of them… so I ordered this donut pan (recommended by my twitter friends), and now the donut-seed in my mind has come to fruition. These grain-free triple-coconut delight donuts are husband-approved, and really quick to whip up.

Why triple-coconut? Because they’re made with coconut flour, dried coconut, and coconut oil (My favorite place to get ALL of those coconut products is here – everything is tested and glyphosate/round-up-free). And the flavor is delightfully coconutty without any of that weird fake “imitation coconut extract” flavor. Because that’s coconut you’re tasting.

I will be making them again.

Here’s the recipe, with my changes (of course… I can hardly make anything as-is) and thoughts.

Grain-Free Triple-Coconut Delight Donuts

Donut Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened dried shredded coconut
• 1/4 cup xylitol
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 eggs
• 1/2 cup coconut oil, melted
• 1/2 cup milk (I really want to make these again and see how they taste with PINEAPPLE JUICE instead of milk!)
• 1 tablespoon vanilla bean paste

Donut Method:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Combine all ingredients in a bowl until well-blended (I used my stand mixer with whisk attachment). Let the batter sit for a while. (Coconut flour recipes generally benefit from this because it allows the flour to absorb more, and it’ll give a less grainy texture to the finished product.)
3. Fill your donut pan with the batter. The original recipe and the pan instructions say 2/3 full, but I filled them all the way… I just made sure to scrape off the “hole” part so they would have nice holes in the middle. I got 10 donuts out of this recipe, which means I had to do them in 2 batches (and may invest in another donut pan soon).
4. Bake for 20 minutes.
5. Allow donuts to cool in the pan about 10 minutes before removing.
6. Remove donuts and dip the tops in the coconut glaze.
7. Eat right away, or refrigerate to help “set” the glaze.

Glaze Ingredients:

• coconut oil, melted
• powdered sugar

Glaze Method:

1. Dump some coconut oil in a bowl.
2. Dump in some powdered sugar.
3. Stir well.
4. You want it to look like a runny frosting, and taste like sweet coconutty goodness. Add more oil or sugar if needed to get to this point.