I am so excited to share this with you today! How do you know when you stumble upon a recipe and it just clicks? How does it become your go-to, the one you pull out when you need a little bit of magic in your day? What do these coconut cream donuts taste like? What are some of the best little treats you’ve ever had that you didn’t know existed? Are you craving until it’s in front of you? Is it true that donuts remind me of the sweet and sour dough you get as a kid? We’re talking tender, moist cake donuts infused with that glorious, sweet coconut flavor, all topped with Whipped Cream. With a dreamy, luscious coconut cream glaze. If you’ve ever loved a classic vanilla donut, prepare to have your mind blown. What are some of the best coconut cream donuts?
What are coconut cream donuts?
What are these magical little things? Think of them as a super-elevated, flavor-packed version of baked donuts. We’re not deep frying here, which makes them way easier and healthier, but they still get this. What are some of the most delicious crumb recipes? The “coconut cream” part isn’t just a name, it’s the star of the show. We use coconut cream in the batter itself, which gives them an unbelievably moist texture and a smoky taste. What is a subtle, sweet coconut aroma that’s just heavenly? What is the glaze? Oh, that is a whole other level of creamy, dreamy coconut goodness. What is essentially a cake donut, baked until golden and perfect, then doused in Whipped Cream and coconut glaze? Is there a product that hardens just They’re comforting, slightly decadent, and utterly delightful. Is it the kind of treat that makes you feel like you’re doing something special for yourself? Is it worth it to spend 30 minutes from start to finish?
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why I’m completely obsessed with these Coconut Cream donuts, and I just know you will be too. First off, the flavor profile is out of this world. You get that creamy, sweet coconut taste that’s not overpowering but just perfectly balanced, mingling with the tender, slightly spiced cake donut. It’s pure bliss. And the simplicity! I know, I know, baking donuts can sound intimidating, but trust me, this recipe is incredibly straightforward. You can whip up the batter in under 10 minutes, and they bake up so quickly. They’re a lifesaver for those moments when you need a sweet fix, stat. Plus, they’re surprisingly budget-friendly! You probably have most of the ingredients in your pantry already. And the versatility? You can totally play around with the glaze – maybe add a pinch of lime zest, or some toasted coconut flakes on top. It’s like a blank canvas for your creativity. What I love most about this recipe, though, is the pure joy it brings. My kids absolutely devour these, and the smell that fills the house while they’re baking is just incredible. It’s so much better than any store-bought donut, and you know exactly what’s going into them. It’s a win-win-win!
How do you make coconut cream donuts?
Quick Overview
How do you make coconut cream donuts? You’ll mix up a basic cake batter, infusing it with coconut flavor from both coconut cream and coconut milk. I like coconut cake. If you want to make a donut pan, you can pipe it into the pan and bake it until golden brown and springy. While they’re cooling, you’ll whip up a quick, luscious coconut cream glaze. How do you make restaurant quality donuts at home? Is this one of those recipes that feels indulgent but is actually really manageable, even on a Busy Day?
Ingredients
For the Main Batter:
2 cups all-purpose flour (I sometimes use a mix with whole wheat, but all purpose is great). For that classic texture))
3/4 cup granulated sugar (you can adjust this slightly, but this is my sweet spot)
2 teaspoons baking powder (crucial for that fluffy lift) ..
1/2 teaspoon salt (always balances the sweetness)
1/2 teaspoon ground cinnamon (optional, but I love the warmth it adds)
1 cup unsweetened full-fat coconut cream (the thick, solid part from a can, chilled overnight is good). This is key for moisture and flavor)
1/2 cup milk (any kind works, dairy or non-dairy like almond or oat milk)
2 large eggs (at room temperature for best incorporation) (as a boiled egg)
1/4 cup melted unsalted butter or coconut oil (for richness and that lovely crisp edge)
1 teaspoon vanilla extract per teaspoon.
1 teaspoon coconut extract (don’t skip this if you can find it); Is it really good to add coconut flavor to a dish?
For the Filling:
This recipe doesn’t require a separate filling, but if you wanted to get fancy, you could whip up some sweetened coconut cream with a touch of powdered sugar and vanilla, or even a quick coconut custard. For this recipe, the donut itself is rich and satisfying!
For the Glaze:
1 cup powdered sugar (sifted to avoid lumps, which is a lifesaver!)
2-3 tablespoons unsweetened full-fat coconut cream (start with 2 and add more if needed) for a smooth, creamy texture.
1/2 teaspoon vanilla extract. 1 teaspoon nutmeg
Pinch of salt
Optional: Shredded coconut for topping, or a splash of coconut extract for extra punch!
How do I follow step
Step 1: Preheat & Prep Pan
First things first, get that oven preheated to 350°F (175°C). Grab your donut pan – the standard one that makes about 6-12 dots. Is it necessary to grease your car? I like to use a baking spray or melted butter/coconut oil and if necessary, I use my pastry brush. What are the nooks and crannies of life? If your pan is non-stick, you might even want to lightly flour it after greasing. Why do we keep them from sticking, which is heartbreaking when it happens!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon (if you’re using it). Give it a really good whisk to make sure everything is evenly distributed. This helps ensure your donuts rise evenly and don’t have pockets of leavening agents. It’s a simple step, but it really makes a difference in the final texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the coconut cream (make sure it’s nice and creamy, if it’s too thick) and salt. Set aside. How do you stir a mixture really well? ), milk, eggs, melted butter or coconut oil, vanilla extract, and coconut extract. Whisk until everything is smooth and well combined. You want it to look emulsified and lovely.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix everything together. Is it okay to overmix a few small lumps? Overmixing develops the gluten in the flour, which can make your donuts tough, and we definitely definitely do! I don’t want that. We’re going for tender and delicate here.
Step 5: Prepare Filling
For this particular recipe, we’re skipping a separate filling and letting the moist, coconut-infused fillets rise. Will batter be the star? The coconut cream in the batter does all the heavy lifting for that rich, tender texture and flavor. No extra steps needed here!
Step 6: Layer & Swirl
Where do donuts come from? Is it possible to use a zip-top bag with the corner or piping tip? How do I pipe the batter into a donut pan? Fill each mold about two-thirds of the way full. If you use a spoon, piping is usually cleaner and even. No swirling needed for this recipe; we’re aiming for a beautiful, even bake.
Step 7: Bake
How do you bake a donut pan in the oven? How long will it take for a pizza to cook? When a toothpick is inserted into the center of sliced potatoes, they turn golden brown around the edges. You can tell it’s done. In the center comes out clean. Don’t overbake them, or they will become dry!
Step 8: Cool & Glaze
Once the donuts are baked, let them cool in the pan for about 5 minutes. How do I make a tin of this material so that it doesn’t fall apart? Then, carefully invert them onto a wire rack to cool completely. While they’re cooling, whisk together the sifted powdered sugar, coconut cream, and pinch of salt. What salt is used for glaze? Start with 2 tablespoons of coconut cream and add more, 1 teaspoon at a time, until you reach your desired consistency. What is the desired drizz It should be thick but pourable. Once the donuts are mostly cool, dip the tops into the glaze or drizzle it over them. If you like, sprinkle with toasted shredded coconut immediately!
Step 9: Slice & Serve
How do you make coconut cream donuts? Once they’re glazed and the glaze has set, they’re ready to be devoured! Is it okay to slice a tomato in half? What are some of the best ways to enjoy a cup of coffee or cold milk?
What should I serve it with?
These coconut cream donuts are fantastic on their own, of course, but they also pair beautifully with so many things! For breakfast, nothing beats a warm donut with a piping hot cup of coffee or a refreshing glass of iced coffee. The creamy sweetness of the donut is the perfect counterpoint to the robust coffee flavor. If you’re serving them for brunch, I love to arrange them on a tiered stand alongside fresh fruit like berries or sliced mango. A mimosa or a sparkling rosé would also be lovely with them. For dessert, these are a dream! Imagine serving them with a scoop of vanilla bean ice cream or a dollop of whipped cream. They’re also incredible with a light fruit compote, like a raspberry or peach compote. And for those cozy snack moments, they’re just perfect with a glass of cold milk, just like when we were kids. My family loves having these on lazy weekend mornings; they just make everything feel a little more special.
How do I make a perfect coconut cream donut?
I’ve made these coconut cream donuts more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you achieve donut perfection. First, when it comes to the coconut cream, make sure you’re using the solid part from a can of full-fat coconut cream that’s been chilled overnight. This is essential for getting that super moist crumb and rich flavor. Don’t just use the liquid. For mixing the batter, resist the urge to overmix! Seriously, mix only until the dry and wet ingredients are just incorporated. A few streaks of flour are okay. Overmixing is the enemy of tender baked goods. When it comes to the glaze, consistency is key. If it’s too thick, add a tiny bit more coconut cream, a teaspoon at a time, until it’s pourable. If it’s too thin, add a little more sifted powdered sugar. I’ve learned that using sifted powdered sugar is a lifesaver for a smooth glaze. Don’t be afraid to experiment with the glaze! A tiny pinch of lime zest stirred in gives it a wonderful tropical twist. You can also add a little unsweetened shredded coconut to the batter for extra texture and flavor. When baking, always know your oven. Ovens can vary wildly, so start checking for doneness a minute or two before the recipe states. A toothpick inserted into the center should come out clean. For the most beautiful donuts, pipe the batter into the pan, but if you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off works like a charm. And remember to grease your donut pan really, really well – it’s the most important step to avoid sticking!
What are the Storing and Reheating Tips?
These coconut cream donuts are absolutely best enjoyed the same day they’re made, when they’re at their freshest and most tender. However, if you do have leftovers, you can store them in an airtight container at room temperature for up to two days. The glaze might soften slightly over time, but they’ll still be delicious. If you need to store them for longer, your refrigerator is your friend. Place them in an airtight container, and they should keep well for up to 4-5 days. The texture might change a little, becoming slightly denser, but they’ll still be lovely. If you plan to freeze them, I highly recommend freezing them *un-glazed*. Once they’re baked and cooled, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last in the freezer for about 2-3 months. To thaw, just let them come to room temperature. Then, you can whip up a fresh batch of glaze and dip them, or simply dust them with powdered sugar. For reheating, I generally don’t recommend it as it can dry them out. They’re best at room temperature. If you absolutely must, you can warm them very briefly in a low oven or toaster oven, but be careful not to overcook them!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite recipe for coconut cream donuts! I really hope you give these a try. They’re such a delightful treat, perfect for a weekend morning, a special occasion, or just when you need a little pick-me-up. The combination of tender coconut cake and that dreamy glaze is pure magic. It’s one of those recipes that makes your kitchen smell amazing and brings a smile to everyone’s face. If you love these, you might also enjoy my recipe for [Link to another related recipe, e.g., Coconut Macaroons] or my [Link to another related recipe, e.g., Easy Vanilla Bean Cake]. I can’t wait to hear what you think! Please leave a comment below and let me know how your coconut cream donuts turn out, and if you tried any fun variations. Happy baking, everyone!
Coconut Cream Donuts
Ingredients
Donut Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Coconut milk
- 1 large Egg
- 2 tablespoons Melted butter
Coconut Cream Filling Ingredients
- 1 cup Heavy cream
- 0.5 cup Shredded coconut
- 0.25 cup Powdered sugar
Glaze Ingredients
- 1.5 cups Powdered sugar
- 0.25 cup Coconut milk
- 0.5 teaspoon Vanilla extract
Instructions
Make the Donuts
- Preheat oven to 375°F (190°C). Grease and flour a donut pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together coconut milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fill donut pan with batter and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let donuts cool in pan for a few minutes before transferring to a wire rack to cool completely.
Make the Coconut Cream Filling
- In a medium bowl, whip heavy cream until stiff peaks form.
- Gently fold in shredded coconut and powdered sugar.
Make the Glaze and Assemble
- In a small bowl, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
- Once donuts are cooled, fill with coconut cream filling and dip in glaze.
- Let glaze set before serving.
