Baked coconut doughnuts
Most desserts with coconut boast a powerful taste that can be a bit much, but this one uses those potent flakes to complement the natural flavours of the pastry in a way that’s gentle and subtle. These baked doughnuts are the ideal way to unwind at the end of a long day, and they make an excellent addition to any wake-n-bake for breakfast. Whether you’ve got guests to impress, or you’re looking for something to satisfy the munchies and deliver a buzz, this delicious treat fits the bill.
PS. You will need cannabutter to make this recipe.
Baked coconut doughnuts recipe
This baked coconut doughnut recipe features coconut barfi, an ingredient also known as kopra pak, which is a dense treat that’s made using sugar, coconut, milk, and cardamom. They might not be fried, but with a soft, fluffy inside, and a crunchy coconut exterior, they’re just as addictive, and also so much healthier for you. These cakey specialty desserts combine tradition with a dose of cannabinoids in a divine pairing that’s perfect for any day of the week.
Preparation time: 15 minutes
Cooking time: 10 minutes
Cooling: 15 minutes
Calories: 284
Servings: 8
Doughnut ingredients
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups + 5 teaspoons all-purpose flour
- 1 ½ cups unsweetened coconut milk
- ½ cup granulated sugar
- 3 tablespoons + 1 ½ teaspoons brown sugar
- 3 tablespoons vegetable oil (may be infused)
- 2 ½ tablespoons cannabutter (softened)
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Glaze ingredients
- 11/3 cups shredded coconut
- 1 1/3 cups powdered sugar
- ¼ cup unsweetened coconut milk
- ¼ teaspoon ground cardamom
Tools
- Non-stick vegetable spray
- Doughnut pan
- Large bowl
- Whisk
- Silicone spatula
- Spoon
- Plastic baggie
- Skillet
- Small bowl
- Medium bowl
Instructions
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Preheat the oven to 425°F. Prepare the pan with a thin layer of non-stick cooking spray.
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In a large mixing bowl combine the granulated sugar, baking powder, baking soda, vegetable oil, brown sugar, cannabutter, kosher salt, ground nutmeg, and ground cardamom, using a whisk.
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Now add the egg and egg yolk, followed by the unsweetened coconut milk, and vanilla extract.
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Vigorously stir the ingredients until well blended.
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Slowly fold in all of the all-purpose flour using a silicone spatula, until the batter has no remaining lumps.
Scoop all of the dough into a large plastic baggie, then cut off the tip to make a piping bag.
Squeeze an even amount of the batter into each of the doughnut moulds.
Tap the pan several times on a clean surface, to spread out the dough without making a mess.
Pop the doughnuts into the oven to bake for 10 minutes.
Leave the doughnuts to cool on a wire rack while you prepare the glaze.
Toast the shredded coconut in a skillet over medium heat for 3-5 minutes, stirring non-stop to avoid burning the tiny pieces.
Transfer the toasted coconut into a smaller bowl to cool.
In a clean bowl whisk the icing sugar, ground cardamom, and unsweetened coconut milk together, until the mixture has no lumps. If the glaze is too thick, add ½ teaspoon of water at a time until it reaches your desired consistency.
While the doughnuts are still a little bit warm, pop them out of the pan and then dip one into the glace.
Dunk the glazed portion of the doughnut into the coconut and then place the finished dessert onto a clean baking pan or serving tray.
Repeat steps 14 and 15 until all of the doughnuts are glazed and coated in toasted coconut.
Leave the doughnuts to set for 15 minutes prior to storing or serving.
Storage tips and tricks
Your baked doughnuts should be cooled completely before transferring them into airtight containers in single layers. Stacking them might cause them to stick together, resulting in a bit of a mess, and plastic wrap is going to shift the topping layer. Instead, you’ll need hard plastic containers with lids.
At room temperature, these baked doughnuts will only last around 24 hours before they start to sweat, break down, and get soggy. However, in the fridge, you can store them for up to 4 whole days. Freezing isn’t recommended for this recipe, as the topping layer doesn’t hold up well in such low temperatures, and even if it does, it all kind of falls apart as the pastry is defrosted, and wet.
Like any other kind of doughnut, it’s best to eat these while they’re soft and fresh!
