DIY Recipe How to prepare coconut doughnuts

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

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Coconut doughnut play

Coconut doughnut

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  • 2 eggs

  • Natural cane sugar

  • Unsweetened coconut milk

  • Freshly squeezed lemon juice

  • Coconut extract

  • Coconut oil, melted

  • Superfine brown rice flour, plus more for dusting

  • Almond flour

  • Potato starch

  • Coconut flour

  • Tapioca starch

  • Baking powder

  • Baking soda

  • Salt

  • Vegetable oil, for frying

  • Sugar, sifted

  • Coconut milk

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  • In a medium bowl, whisk together the first six ingredients. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, coconut flour, tapioca starch, baking powder, baking soda, and salt.

  • Add the wet ingredients to the dry and whisk until the dough comes together.

  • Knead it with your hands a couple of times. It will be soft.

  • Dust a work surface with a generous amount of superfine brown rice flour. Turn the dough out onto your work surface and dust another bit of flour on top of the dough. Pat the dough down a bit.

  • As the dough sits, it will start to get a bit more compact and will be easier to work with. If it feels too soft, you can refrigerate the dough for 15 minutes. Roll the dough to a 3/4-inch thickness.

  • Dust a 2-inch cookie cutter or doughnut cutter with additional flour. Cut out circles and place them on a baking sheet lined with parchment paper.

  • If you are using a cookie cutter, cut out 1/2-inch holes from the center of the disks. You can re-roll the scraps once to make more doughnuts.

  • Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil. Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.

  • Carefully add the doughnuts to the oil in batches; do not overcrowd the pan. The doughnuts will sink and then rise when they are almost done. Cook to golden brown, turning the doughnuts once.

  • Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes. Let them cool slightly.

  • In a medium bowl, whisk together all the glaze ingredients. Dip the doughnuts in the glaze and cover with the shredded coconut.

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