Want our top 10 essential dessert recipes?
Get our favorite classic recipes in your inbox! It’s 100% free, but we might make you hungry!
Coconut Donuts Topped with Chocolate Ganache and Toasted Coconut
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.
- 1 cup all-purpose flour (I used a gluten free all purpose flour)
- 6 tbsp sugar
- 1 tsp baking powder
- 1/6 tsp salt
- 6 tbsp coconut milk
- 1 eggs
- 1/2 tsp coconut extract
- 1 tbsp butter, melted
- 2 tbsp vegetable oil
- 2/3 cup chocolate chips
- 1 tbsp vegetable oil
- 1/2 cup Shredded Coconut
- 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.
- 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.
- 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.