Soft, fluffy, sprinkled, and sweet! These Baked Coconut Donuts pack lots of real coconut flavor into a mini donut morsel, complete with coconut frosting and sprinkles.
I had a coconut. I had a craving for something baked. I’m pretty sure you can already guess how this story ended. But slow down, there’s a middle part you don’t know about yet…
So I made a batch of donuts on a whim, measuring nothing and with no intention to share them on the blog. You’d think I would’ve learned not to do that by now, huh?
They emerged from the oven looking like the most perfectly poofy donuts I’d ever made! And then the snowy coconut cream frosting squiggle happened. And the rainbow sprinkles just fell onto them like an enchanted shower. And I couldn’t stop snapping pictures of them!
I loved them, my camera loved them, I had to remake them for the blog so you could have the chance to love them too. And that’s how we ended up here today. So this is actually coconut donuts take two.
If you are thinking that these seem different than my usual high carb low fat vegan style, you are right. That’s because they were not a planned baking-for-the-blog project. But after one bite I knew I had to share these fluffy, coconutty, cake donut delights!
For the original batch I used homemade coconut milk made by blending the coconut water and meat from one young thai coconut. The thickness/richness can vary a lot depending on the size of your coconut and how much meat is in it. Sometimes it turns out as thick as the full fat stuff and sometimes it’s as thin as the carton kind.
I love the flavor and wholesomeness of making homemade coconut milk this way, and it tastes absolutely amazing in smoothies! But I realize it’s a lot more effort than just cracking open a can. And messier. There is not an ounce of finesse in my coconut opening “technique” (if you could even call it that). Nothing within a three foot radius is safe from flying coconut debris and coconut water when I am hacking into one of those things.
All that is to say, feel free to used canned coconut milk (light or full fat) instead, that’s what I used when I remade these for the video.
I wanted to pack lots of coconut flavor into each little donut without having to use any sort of artificial coconut flavoring, so for the dry ingredients I used a combination of rolled oats and shredded coconut. Toss both in the blender and you will have a homemade, extra-flavorful flour mixture.
I sweetened this recipe with coconut sugar instead of dates as to not over power the coconut flavor. If you want a date-sweetened donut, may I point you in this direction -> Vegan Mini Powdered Donuts
The frosting is simply whipped coconut cream, and the sprinkles are my favorite Homemade Vegan Sprinkles in as many colors as I had on hand. Some are actually still from the original batch I made 2 months ago…so yes, they do last a while.
Shredded coconut, coconut milk, coconut sugar, coconut frosting, coconut sprinkles–these are undeniably some very coconutty donuts!
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Vegan Baked Coconut Donuts
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- 1 1/4 cup rolled oats
- 1 cup unsweetened shredded coconut
- 1 tbsp ground flax
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup coconut sugar
- 1 tsp lemon juice or apple cider vinegar
- 1/2 cup canned coconut milk (I used light)
- Frosting: Cream from 1 can of full fat coconut milk
- Homemade Vegan Sprinkles
- Preheat the oven to 350F.
- In a blender, combine the rolled oats, coconut, flax, baking soda, and baking powder.
- Blend on high until it is a fine flour consistency.
- Transfer to a bowl and add the rest of the ingredient. Stir to combine.
- Lightly oil your donut pan. Fill each donut almost to the top. You can use a piping bag to make it easier.
- Bake for 15 mins at 350F.
- Let them cool completely before frosting with whipped coconut cream and sprinkles. Enjoy!
You are going to become the new donut master. LOVE these, Natalie!
That’s exactly the title I always wanted lol 😀 Thanks Casey!
Demeter | Beaming Baker says
Coconut donuts: Take Two. Sounds like a movie I’d like to eat and watch, all at once. 🙂 You are seriously a whiz in the kitchen (but obviously you knew that). Who else could throw together something on a whim and have it turn out this fantastically? You know I love your sprinkles and demand to see them in as many recipes as possible… so let me just say: YAY!!!! Meanwhile, I’ve GOT to see a live video of you opening a coconut. It sounds like too much fun! 😉
Now that I know your amazing sprinkles last at least 2 months, can I put in a request? One word: HALLOWEEN. That is all. Now, can you add this recipe to my care package list? 🙂 Muah! xoxo
Oh yeah, now you have my halloween recipe wheels set into motion. Halloween sprinkles <- that's happening! Sometimes I worry that I am overdoing the sprinkles by putting them on everything, but then I remember that sprinkles are basically like edible joy, and there cannot be too much of that, right?? Oh there was luck involved too, trust me. I've had lots of epic fails when I start throwing stuff together? Haha just imagine: natalie, hatchet, coconut flying everywhere. It's pretty frightening, so maybe I'll save that video for halloween too? Love ya!! xo
The Vegan 8 says
These are just soooo cute and SO much fun Natalie! Yum, donuts! I love that you added shredded coconut in the mix for extra texture and fluff, yum yum! They look so pretty and colorful with your sprinkles too, you know I love my sprinkles, haha! That sounds like the story of my life, I know we’ve discussed that before…I have a “problem” of just throwing things together because I hate to measure and if the cake/muffins/whatever turns out amazing, it’s that moment of “uh-oh” now I gotta figure out exactly how I did that for each measurement, lol. I have gotten a lot better though and keep my notepad closeby and try to write things down most of the time now as I’m doing it. Sometimes I’m just in a hurry though because most of all my creations begin from an insane craving. Well, I’m glad you remade these and posted them because they are beauties and all the close-up shots have me drooling!!
I think it was those dang rainbow sprinkles that really gave me no choice but to remake these for the blog–too much cuteness to keep quiet about. I never would’ve guessed that a little shredded coconut in the mix would make for such a wonderful texture! I’ve tried using actual coconut flour before…disaster! It always ends terribly lol (that stuff has a very weird dryness to it), but actual coconut I like. And of course the coconut milk helped too 🙂 Oh I know–gotta remember to always write it down? I had a notebook like that in my kitchen…don’t know where it is actually lol. Thanks Brandi <3 P.S. I'm eating a mango right now wishing there was a whole cheesecake to go along with it?
The Vegan 8 says
Haha, right! Coconut flour is the WORST! I’ve never ever had a baking success with it, only with raw desserts I’ve had success with. It has an awful mouth feel and makes everything crumbly. Yuck!
Ok, ok, I get it. I need a donut pan and I need it bad. These look absolutely amazing Natalie!!!
rachel @ athletic avocado says
Love that these are super easy to make! Plus, I can see myself dunking these in coffee and calling them one perfect breakfast 🙂
Oooh I like the way you think! Giving me all the coffeehouse vibes at home ?
These seriously look PERFECT!!!! What a great idea to add coconut flakes in with the oats, I’ll have to try this with gluten-free flour. Coconut milk, coconut sugar, and coconut flakes….mmmm, coconut-y deliciousness for sure! I really do love using coconut sugar in baked goods. And the coconut whipped cream and sprinkles on top?!?! These look like they’re fresh out of a donut shop <3
Hahaha!! Willow wanted a fresh coconut a few months ago and that turned into a full on kitchen disaster (SO messy). We did manage to drink some of the coconut water though and that can't be beat! I'll have to try making my own coconut milk that way (meat + liquid) because I've tried making it with coconut flakes and it just doesn't turn out the same. I'll have to practice my coconut opening skills!
I thought of you while making these, because the last time I made coconutty donuts it was your recipe! I’ve never disliked coconut, but lately it’s growing on me more and more? It could totally work with GF flour too, or just grind the coconut ok it’s own. For some reason actual coconut flour never works for me, but this did. Idk what the difference is to be honest? Oh I know, they can be such a mess! I think my mom hates it when I buy them haha! I really need to start opening them outside? By they are SO good! I’m at the Woodstock fruit fest right now and they have coco jacks to open them for us and it looks soooo much safer and cleaner lol. Someone on Instagram told me about blending the meat and water, it tastes really good but the consistency varies a lot with the coconut. Worth a try. Hope you are well, sorry it took me so long to respond! xo
I can’t wait to try this recipe. I don’t have a donut pan so can I use a normal muffin pan?
Hi Sam!! Sorry for the late response, I’m traveling and have inconsistent wifi? But yes, a muffin pan should work just fine!
Harriet Emily says
These are sooooo beautiful Natalie! Pure coconut deliciousness! I love the sprinkles on top too, they add such a lovely, pretty finishing touch to the donuts! I love how healthy these are too, I definitely have to make them this weekend! Pinned!
Thank you Harriet! Cupcakes with sprinkles are pretty darn cute, but I think mini donuts wig sprinkles just might be cuter?
Tiina @myberryforest says
Hello! If there was a donut beauty queen contest, you know these would win, right?!? No other donuts stand a chance!! It’s the fluffiness factor for sure (HOW AMAZING IS THE FLUFF!! you are a genius — I’ve probably said it a few times…:) ), and also the rainbow sprinkle factor, but I think it’s most of all how you put all these together and created this beautiful little treat!! SO YES – WE HAVE A WINNER HERE!! I really need a donut pan. ASAP 🙂
Oh man, if you get a don’t pan the cuteness level just might be too much to handle!!?? Because you have a way of making everything extraordinarily cute and donuts already bring a lot of cute so…I hope you do!!! Donut beauty contest, I like the sound of that! I’ll handle the cleanup hehe? You are so sweet, thank you Tiina❤️
Heather McClees says
Natalie! These are STUNNING! You continue to amaze me what you can do with oats and dates! 🙂 Do you know if these can be made in a dehydrator? I’d love to make them but would rather use my dehydrator than my family’s oven (which is always filled with meat and cheese stuff!). Also, do you think I could substitute applesauce for the coconut sugar? Thank you! 🙂
Hi Heather! Haha yes oats and dates are an unbeatable pair? Hmm I worry that without the heat of the oven they won’t rise at all, so I’m not sure the dehydrator will work. I’m just imagining gooey rings of batter? And the applesauce instead of coconut sugar will add a lot more moisture, so if you make that sub you probably have to omit the coconut milk. You could use date sugar instead of coconut if you want a fruitier option though! Good luck?
Heather McClees says
Dee | Green Smoothie Gourmet says
Wow cutie, you make life seem like a colorful party! Love these donuts, and the recipe seems pretty easy. To make it chocolate, think I could add cacao and maple syrup? Thanks for the inspo sweets! dee xx.
Haha life is a colorful party! Oooh yes I like the way you think! I almost went chocolate with them too, but then I got caught up in cramming every kind of coconut in there 😀 Yep I think you could add 1/3 cup cacao powder and replace the coconut sugar with maple syrup for a chocolatey little donut. Maybe start with half the milk and go from there, the maple syrup will add a lot of extra liquid. Thanks for stopping by Dee <3
Bianca - ElephantasticVegan says
5 uses of coconut in only one donut! seriously impressed because these do not only look super delicious, but look so fluffy too! And the sprinkles <3 I'm in love!
Hehe thanks girl 🙂 Usually the sprinkles would be my favorite part for obvious reasons, but that fluff factor is just too good, I am obsessed with it!
audrey @ unconventional baker says
What don’t I love about these donuts…?!?!?! The coconut and oat flour mixture is genius for extra coconutiness. I’m going to have to give that a try now — sounds delicious. And anything with thai young coconut is clearly a winner <3
audrey @ unconventional baker says
P.S. is there any form of coconut that doesn’t rock?! 😀 ?
Nope, don’t think so. Winners…every single one of them?
I ate sooooo many young thai coconuts last week at the fruit fest, it was amazing. Every time I was scooping out the meat I was just dreaming of all the delicious dessert things I could do with it if I was home with my blender 🙂 Love that stuff and it’s richness! Well once you get through all your gallons of coconut flour in 2 years you can give the blended coconut thing a go 😉
Aimee | Wallflower Kitchen says
Yet another genius recipe. It truly amazes me how you get these perfect bakes from such simple, healthy ingredients. These look no less delicious than the fat-laden kind! And that coconut cream frosting has me drooling a bit.
Well this time the donuts amazed me actually, I never expected them to be so fluffy! I just love oat flour, without it I don’t think I could be in the gf recipe development business haha 😀 Thanks Aimee!
Could I use coconut cream?
Sure, that will be fine!
I made these and they tasted delicious but they fell apart as soon as I took them out of the pan? I did add in some cacao powder and substituted the coconut milk with almond milk so could that be the reason why?
Hm sounds like the combination of extra dry ingredients and the lower fat milk made them too dry. I would try sticking with the coconut milk and subbing the cocoa powder for some of the oat flour instead of adding it in addition. Hope that helps!
These look amazing I can’t wait to try! If we don’t have Coconut Sugar can we sub for Brown Sugar, what would the ratio be if we could?
Yes that will work! Same amount 🙂
This recipe looks awesome! I can’t wait to try it! I was curious if you’ve tried this using aquafaba instead of flax? I have some leftover and would like to make use of it. My gut tells me it should ok but I wanted to get your expert opinion. Thanks!
I haven’t tested that but my gut instinct agrees with you, should work well and maybe make them even fluffier. Good luck!
5 stars for taste! This recipe tasted DIVINE! I love coconut and this really hit the spot! I had a lot of trouble with the structure of the doughnut though. They baked up nicely and filled my kitchen with its coconut goodness but sadly they did not hold their shape. They were rather crumbly even though I let them cool completely before packing them up. Once I reached my destination (and it wasn’t a bumpy ride), all of the doughnuts fissured and fell apart. My friends thoroughly enjoyed the crumbled coconut doughnuts but I wonder if I did something wrong? Either way, the rest of the doughnuts I had saved at home went into a trifle instead, which worked great! Any tips or insight would be greatly appreciated. Thanks so much!
Oh no! It does sound like something was off with the ingredient ratios, how thick/dry was your batter? I am guessing it was quite dry which can happen just from small differences in measuring and result in crumbly baked goods, but they should be quite chewy and moist. I’d recommend adding more coconut milk next time!
I think this recipe just wasn’t for me. It didn’t fluff up much or hold its shape well. These baked up looking like bagels sliced in half. I think this probably would work better as a muffin. Tried this recipe again and added 1tsp coconut extract, 1T aquafaba, 1T Bob’s 1:1 gf flour to account for the extra wet incredients. The batter overall was more wet but when formed to look like a donut/bagel (rounded all the way around) it baked into a nice shape but cracked in some places and had a dry finish similar to a bagel rather than donut. I tried one more time after that, adding more moisture using 2T apple sauce (tho I think more oil would make for better texture). Baked it up as a mini muffin and it turned out pretty good. Either way, my vgf friend is going to love the first batch (which follows this recipe to the T) as this is her style of donut. Thanks for this recipe, it was super fun to play with today! I look forward to playing around with more!
Hmm they shouldn’t be bagel like at all, the fact that you could “form” the dough makes me think your batter was likely wayyyyy too dry😕 It should be more of a batter consistency, like a cake donut not a fried donut. Sorry they didn’t work out for you, maybe try this recipe instead next time: https://feastingonfruit.com/coconut-flour-donuts/