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
- 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
- Preheat your oven to 350 degrees Fahrenheit.
- 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.)
- 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).
- Bake for 20 minutes.
- Allow donuts to cool in the pan about 10 minutes before removing.
- Remove donuts and dip the tops in the coconut glaze.
- Eat right away, or refrigerate to help “set” the glaze.
- coconut oil, melted
- powdered sugar
- Dump some coconut oil in a bowl.
- Dump in some powdered sugar.
- Stir well.
- 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.
We can’t have eggs so I had to tweak this a little bit.
Aside from the flour, salt, and baking soda I used 1/2 cup shredded coconut, 1/4 cup flax meal + 1/4 coconut milk, 1/3 cup coconut milk + 1tsp apple cider vinegar (buttermilk!), 2 tbsp grade B maple syrup, 1/4 cup applesauce, 1 tsp cinnamon for flavor (I didn’t have vanilla beans).
I then coated them in shredded coconut and baked them on a cookie sheet after rolling into a long log and shaping into a donut (all those years of playdoh play have paid off!). I thought they were excellent and my girls ate almost 3 a piece! Tomorrow I’m going to try this in chocolate 🙂
These look really good! My husband loves powdered donuts and I’d like to make them for him. Do you think I could use this basic recipe for powdered ones?
I don’t see why not!
Those seriously look amazing! I miss donuts so much. How do you think these would taste without the glaze? I can’t do sugar at all so I would either need to leave it out or find a sub for the powdered sugar…
they’re still like a tasty coconut cake without the glaze… you should try them!
Pineapple juice sounds delicious but my concern is that the texture would be off b/c the protein from the milk would be missing. Perhaps adding more egg or just yolk would fix that…
I’m not sure because a few times, I was out of milk when making coconut flour pancakes, and subbed water and it worked just time. No issues with texture. I think it’s more of a necessary moisture thing…
But I’ll have to try it to see!
Glad you like the pan! I’m definitely going to have to try that recipe.
Thanks for the testimonial/review of it!