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I have a donut problem. A coconut donut topped with chocolate ganache and toasted coconut problem.
I had been eyeing donut pans for several months. What took me so long to take the plunge?
Actually, what finally convinced me to buy one was that I was ordering some stuff online from Bed, Bath & Beyond, and shipping was free for orders for $50.. so the donut pan had to be added to the order :)
I’ve already made 4 different kinds of donuts. I’ve been sharing some sneak peeks on Instagram.
A donut pan is actually a FANTASTIC kitchen gadget for someone with a gluten allergy. Now I can be like everyone else and enjoy a donut.
I think it should be standard practice for every doctor’s office to give out donut pans if you find out you have a gluten intolerance – “you can’t eat gluten, but you can make your own donuts!”
I am fully using the excuse that I couldn’t eat donuts for years to make up for lost donut time.
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Coconut Donuts Topped with Chocolate Ganache and Toasted Coconut
Ingredients
Coconut Donuts
- 1 cup all-purpose flour, I used a gluten free all purpose flour
- 6 tbsp sugar
- 1 tsp baking powder
- ⅙ tsp salt
- 6 tbsp coconut milk
- 1 large eggs
- ½ tsp coconut extract
- 1 tbsp butter, melted
- 2 tbsp vegetable oil
Chocolate Ganache
- ⅔ cup chocolate chips
- 1 tbsp vegetable oil
Toasted Coconut
- ½ cup Shredded Coconut
Instructions
Coconut Donuts
- Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
- Combine the flour, sugar, baking powder and salt, set aside. Combine the coconut milk, egg, coconut extract, butter and oil in a second bowl. Combine the dry ingredients into the wet ingredients, stir until just combined.
- Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full.
- Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 5 minutes before moving to a wire rack.
Chocolate Ganache
- Combine the chocolate and oil in a shallow microwave safe bowl and microwave on 60% power, stirring every 30 seconds for about 2 minutes. You do not want the chocolate to be too runny. Let the chocolate sit for a few minutes so it can thicken before you dip the donuts into the chocolate. Dip each donut into the chocolate, allowing the excess to fall off. Let the chocolate covered donuts sit for 3-4 minutes before dipping them into the coconut.
Toasted Coconut
- Place the shredded coconut on a baking sheet, bake at 325 degrees F for 4-6 minutes, stirring to prevent burning. Coconut can burn easily, so keep an eye on it. Remove the pan from the oven, let it cool for 5 minutes. Use your fingers to break the coconut into smaller pieces. Have the coconut ready ahead of time so the chocolate doesn’t completely set before dipping the donuts into a bowl with the toasted coconut.
Oh Beth – I think we would be such good friends. Love love love homemade donuts – add coconut & chocolate & you have to fight me off to get one. :)
We would be good friend :-)
Donuts are on my cooking bucket list and a donut pan was on my christmas list – I didnt get one :(
You should buy yourself one :-) !!!
Oh.my.goodness! Fabulous!
Your donuts look so yummy! I have a mini donut pan. I wonder if I could use it with this recipe. It’s worth a try;)
I say YES! You would just get a lot more donuts!
Donuts are my weakness! =) Im a new Pinterest follower from “Freedom Fridays”! =)
Pinning your recipe!
We’re happy to have you following along!
Thanks Beth for sharing these fantastic donuts with us at MM! Oh my, I’ll take two! Pinning! PS – you are from MN right? I’m in the SE area (Rochester), Hope to see you tomorrow night at MM!
Oh my gosh! I am meeting some many great bloggers from Minnesota! It’s a bummer I now live in Illinois!
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
These look absolutely delicious, Beth!
Melanie, thank you friend!!