Coconut Doughnuts are crisp on the outside and cakey on the inside, making them an ideal snack or party treat. Ready in about 30 minutes, they’re perfect warm with tea or coffee and deliver a subtle coconut flavor in every bite.
I have a soft spot for fried dough and I adore coconut, so these Coconut Doughnuts are a personal favorite. Make a batch, relax, and enjoy them fresh from the fryer.
Ingredients
Below are the ingredients for Coconut Doughnuts. Exact measurements are listed in the recipe card further down.
- All-purpose flour – plain flour works well.
- Sugar – for sweetness.
- Baking powder – to help lift the doughnuts.
- Salt – balances the sweetness.
- Coconut milk – provides moisture and coconut flavor.
- Coconut oil – extra virgin preferred for flavor.
- Egg – adds richness and binds the batter.
- Oil for deep frying – for cooking the doughnuts.
How to Make Coconut Doughnuts
These drop doughnuts are quick to prepare and have a cake-like texture, unlike yeast doughnuts which are more bread-like. They pick up coconut flavor from both the coconut milk and coconut oil; add a few drops of coconut extract if you want a stronger coconut taste.
- Heat oil in a heavy-bottomed pot to about 4 inches deep over medium heat.
- In a bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- Add the wet ingredients—coconut oil, coconut milk, and egg—and mix into a thick batter. If the batter is too stiff, add small amounts of water until it reaches a scoopable consistency.
- Test the oil by dropping a tablespoon of batter into it. If it sizzles immediately, the oil is hot enough.
- Drop tablespoonfuls of batter into the hot oil and fry, turning as needed, until golden brown and cooked through, about 5 minutes.
- Use a slotted spoon to remove the doughnuts and place them on paper towels to drain excess oil.
- Serve warm for best flavor and texture.
About These Drop Doughnuts
These droppings are quick to make since they don’t require rising time. The result is a tender, cakey doughnut with a gentle coconut note. For more coconut aroma, mix in a little coconut extract to the batter.
Video
Watch the preparation in the embedded video to follow the steps visually.
More Delicious Doughnut Recipes
- African Drop Doughnuts
- Twisted Doughnuts
- Mandazi
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Coconut Doughnuts
Easy coconut doughnuts flavored with coconut milk and coconut oil. They make a lovely snack to enjoy warm with tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup extra-virgin coconut oil
- 1 large egg
- Oil for deep frying
Instructions
- Pour oil into a heavy-bottom pot to a depth of about 4 inches and heat over medium.
- In a medium bowl, mix the dry ingredients. Add the coconut oil, coconut milk, and egg. Stir to form a thick batter. If too thick, add water a little at a time until scoopable.
- Test the oil by dropping a tablespoon of batter in; if it sizzles, it’s ready.
- Drop tablespoonfuls of batter into the oil and fry until golden and cooked through, about 5 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Notes
For a more pronounced coconut flavor, add a few drops of coconut extract to the batter.
Nutrition
Calories: 488 kcal | Carbohydrates: 69 g | Protein: 8 g | Fat: 21 g | Saturated Fat: 17 g | Sugar: 21 g
Additional Info
Course: Breakfast, Snack · Cuisine: Fusion · Calories: 488