Coconut Flakes Donuts
Soft, fluffy donuts coated in a light glaze and toasted coconut flakes for the perfect balance of texture and flavor. Made with coconut pulp for a richer coconut taste, these donuts are lightly crisp on the outside with a soft, airy center.
Ingredients
Donut Dough
Wet Ingredients
- ¾ cup 180g warm milk (lukewarm, not hot)
- 1 large egg room temperature
- 2 tbsp 28g unsalted butter, softened
Dry Ingredients
- 2¼ cups 270g all-purpose flour, plus more if needed
- 2¼ tsp 7g active dry yeast
- 2 tbsp 25g granulated sugar
- ½ tsp 3g salt
- ¼ tsp freshly grated nutmeg
Coconut Coating
- 1 –1½ cups coconut pulp after milk extraction, dried and toasted
Glaze
- 1 cup 120g powdered sugar
- 2 –2½ tbsp 30–37g milk
- ¼ tsp vanilla essence optional
- Pinch of salt
Instructions
Prepare Coconut Pulp
- Squeeze excess liquid from the coconut pulp.
- Spread out slightly to help it dry before toasting.
Toast Coconut
- Place coconut pulp in a dry pan over medium-low heat.
- Stir constantly until lightly golden.
- Do not rush this step — coconut can burn quickly.
- Let cool completely before using.
Activate the Yeast
- Warm the milk until lukewarm.
- If using evaporated milk: ½ cup diluted evaporated milk + ¼ cup water
- Stir in sugar until dissolved, then mix in the yeast.
- Let sit for 5–10 minutes, until foamy.
Mixing – Wet Ingredients
- To the yeast mixture, add: egg, butter, salt, nutmeg and vanilla (if using)
- Mix until combined.
Mixing – Dry Ingredients
- Gradually add the flour and mix until a soft dough forms.
- The dough should feel soft and slightly sticky.
Kneading
- Turn dough onto a clean surface.
- Lightly oil your hands instead of adding excess flour.
- Knead: By hand: 6–8 minutes ; Stand mixer: 5–6 minutes
- Dough should become smooth, elastic, and soft.
- If needed, add 1 tbsp flour at a time.
First Rise
- Place dough into a lightly greased bowl.
- Cover and let rise for about 1 hour, or until doubled.
Shape the Donuts
- Turn dough out gently onto a lightly floured surface.
- Do not re-knead.
- Roll dough to about ¾-inch thickness.
- Cut donuts and donut holes, then place onto parchment-lined trays.
Second Rise
- Cover loosely and let rise for 45 minutes to 1 hour, until puffy and light.
Make the Glaze
- In a small bowl, whisk together: powdered sugar, coconut milk (or regular milk), vanilla essence (if using) and a Pinch of salt
- Mix until smooth and thick but pourable.
- Set aside.
Frying
- Heat oil to 350°F (175°C).
- (This usually takes about 5–7 minutes over medium-low heat.)
- Fry donuts 1–2 at a time for about: 45–60 seconds per side
- Donuts needs be light golden, not dark brown.
Glaze & Coconut Coating
- Let donuts cool slightly while still warm.
- Lightly dip into the glaze, then immediately press into the toasted coconut.
Serve
- Serve warm or at room temperature.
Notes
Baking Notes
- Flour adjustment: Start with 2¼ cups flour and add 1 tbsp at a time if more is needed. The dough should remain soft and slightly tacky.
- Toasting coconut: Toast over medium-low heat and stir constantly to prevent burning.
- Fresh coconut pulp: Fresh coconut pulp gives a deeper coconut flavor and softer texture.
- Using desiccated coconut: Desiccated coconut toasts faster, browns quicker, and creates a drier, crunchier coating. You may need less glaze.
- Best texture: These donuts are best enjoyed fresh while still soft and lightly warm.
- Toasted coconut tip: Toast the coconut in two batches — one light golden and one slightly deeper golden — then combine them. This creates a richer coconut flavor and more texture throughout the coating.
Pairs Well With
- Tea
- Coffee
- Hot chocolate
- Coconut-based drinks