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Gluten-Free Baked Coconut Donuts
Credit:
Will Anderson
Recipe Summary
prep: 30 mins
total: 2 hrs 35 mins
Yield: Makes about 15
Ingredients
Raspberry-Coconut Confectioners'-Sugar Glaze
3 cups confectioners’ sugar
1 tablespoon melted coconut oil
1 tablespoon powdered freeze-dried raspberries
1/4 teaspoon kosher salt
6 to 8 tablespoons coconut milk
Donuts
1/2 cup unrefined coconut oil, room temperature (solid), plus more for pans
2 cups finely ground almond flour, such as Bob’s Red Mill
1/2 cup fine cornmeal
1/3 cup sweetened shredded coconut, plus more for garnish
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
3 large eggs, room temperature
3 tablespoons coconut milk or whole milk
2 tablespoons powdered freeze-dried raspberries
Cook's Notes
To make the powdered raspberries, process freeze-dried fruit in a food processor until fine. Use immediately. If you don’t have three pans, you can bake these in batches – just be sure to thoroughly wash and dry the pans in between.
Variations
Coconut Confectioners’-Sugar GlazeSimply omit the powdered freeze-dried raspberries.
Gallery
Gluten-Free Baked Coconut Donuts
Credit:
Will Anderson
Recipe Summary
prep: 30 mins
total: 2 hrs 35 mins
Yield: Makes about 15
Gallery
Gluten-Free Baked Coconut Donuts
Credit:
Will Anderson
Gluten-Free Baked Coconut Donuts
Credit:
Will Anderson
Gluten-Free Baked Coconut Donuts
Recipe Summary
prep: 30 mins
total: 2 hrs 35 mins
Yield: Makes about 15
Recipe Summary
prep: 30 mins
total: 2 hrs 35 mins
Yield: Makes about 15
prep: 30 mins
total: 2 hrs 35 mins
prep:
30 mins
total:
2 hrs 35 mins
Yield: Makes about 15
Makes about 15
Ingredients
Ingredients
3 cups confectioners’ sugar
1 tablespoon melted coconut oil
1 tablespoon powdered freeze-dried raspberries
1/4 teaspoon kosher salt
6 to 8 tablespoons coconut milk
1/2 cup unrefined coconut oil, room temperature (solid), plus more for pans
2 cups finely ground almond flour, such as Bob’s Red Mill
1/2 cup fine cornmeal
1/3 cup sweetened shredded coconut, plus more for garnish
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
3 large eggs, room temperature
3 tablespoons coconut milk or whole milk
2 tablespoons powdered freeze-dried raspberries
Directions
Raspberry-Coconut Confectioners’-Sugar Glaze:Whisk together confectioners’ sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn’t full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
Cook's Notes
To make the powdered raspberries, process freeze-dried fruit in a food processor until fine. Use immediately. If you don’t have three pans, you can bake these in batches – just be sure to thoroughly wash and dry the pans in between.
Variations
Coconut Confectioners’-Sugar GlazeSimply omit the powdered freeze-dried raspberries.
Cook’s Notes
To make the powdered raspberries, process freeze-dried fruit in a food processor until fine. Use immediately. If you don’t have three pans, you can bake these in batches – just be sure to thoroughly wash and dry the pans in between.
Variations
Coconut Confectioners’-Sugar Glaze
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gluten-Free Baked Coconut Donuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gluten-Free Baked Coconut Donuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
