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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- 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!