Coconut Doughnuts are crisp on the outside and tender and cakey on the inside. Quick to prepare and deeply satisfying, they make a perfect snack, party treat, or finger food and can be ready in about 30 minutes.
If you love fried dough and the flavor of coconut, these doughnuts are for you. Serve them warm with tea or coffee for the best experience — each bite carries a gentle coconut note from the coconut milk and coconut oil.
Ingredients
Below are the ingredients needed for Coconut Doughnuts. Refer to the recipe section for exact measurements and details.
All-purpose (plain) flour — the base of the batter.
Sugar — for sweetness.
Baking powder — to help the dough rise and become light.
Salt — balances the sweetness and enhances flavor.
Coconut milk — adds moisture and a subtle coconut flavor.
Coconut oil — extra virgin coconut oil adds aroma and richness.
Egg — binds and enriches the batter.
How To Make Coconut Doughnuts
These doughnuts are easy to prepare and use a drop-batter method rather than yeast. The following steps give a clear overview; see the recipe section for precise amounts and timing.
- Combine the dry ingredients in a bowl: flour, sugar, baking powder, and salt.
- Add the wet ingredients — coconut oil, coconut milk, and egg — and mix until a thick, scoopable batter forms. If the batter is too stiff, add a little water, a tablespoon at a time, until it reaches a drop-batter consistency.
- Heat oil in a heavy-bottom pot to about 4 inches deep over medium heat. Test the oil by dropping a small spoonful of batter in: it should sizzle and slowly rise to the surface.
- Drop tablespoonfuls of batter into the hot oil and fry until golden brown and cooked through, about 4–6 minutes, turning as needed for even color.
- Remove doughnuts with a slotted spoon and drain on paper towels to remove excess oil.
- These doughnuts are best enjoyed warm.
About This Drop Doughnut Recipe
These are drop doughnuts, which differ from yeast-based doughnuts. They come together faster and have a cakier texture, while yeast doughnuts are more bread-like. The coconut flavor from the milk and oil is subtle; for a stronger coconut note, add a few drops of coconut extract to the batter.
Watch How To Make Coconut Doughnuts
A video demonstration is included below to show the process step by step.
More Delicious Doughnut Recipes
- African Drop Doughnuts
- Twisted Doughnuts
- Mandazi (East African doughnuts)
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Coconut Doughnuts
Cook: 20 mins |
Total: 30 mins |
Servings: 4
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 heat.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the coconut milk, coconut oil, and egg to the dry ingredients and mix to form a thick batter. If needed, add water a little at a time until the batter is scoopable.
- Test the oil by dropping a spoonful of batter in; if it sizzles and rises, the oil is ready.
- Drop tablespoonfuls of batter into the hot oil and fry until golden and cooked through, about 4–6 minutes per batch.
- Remove doughnuts with a slotted spoon and drain on paper towels. Serve warm.