These coconut donuts are so soft and fluffy. They need just 3 ingredients and are easy to make. They don’t require any eggs, dairy, butter, or oil. The donuts can be customized with your favorite donut toppings.
Coconut donut bites on a plate

These donuts are easy to prepare. Everything is mixed in one bowl, no mixer needed. They also don’t need to be fried. You can eat them plain or add a coconut icing on top.

Ingredients

  • Shredded coconut: I recommend using sweetened finely shredded coconut or sweetened coconut flakes for this recipe. There is no additional sweetener being added to the donut batter which is why sweetened coconut is recommended instead of unsweetened. Sweetened coconut will add some sweetness as well as moisture to the batter.
  • Coconut milk: This recipe needs canned coconut milk. Avoid using the kind of coconut milk meant for drinking because it doesn’t contain enough fat. Canned coconut milk will give these donuts a soft and tender crumb.
  • Self-rising flour: Self-rising flour is flour that already contains a leavening agent and salt. If you don’t have self-rising flour, you can also make your own by combining all purpose flour, baking powder and salt.

How to Make Coconut Donuts

  • The flour and coconut milk are first added together and mixed until no flour lumps remain. The shredded coconut is then stirred in.Batter for coconut donuts in a glass bowl
  • Use a cookie scoop to scoop the batter into your prepared baking pan. You can also use a piping bag if you are baking the donuts in a donut pan.
  • Bake donuts until done. Allow them to cool a little before serving or topping your favorite donut toppings.

Coconut donuts with a glaze and shredded coconut on top

Texture

These donuts do not have the same texture as a fried donut. I do have an easy fried coconut donut recipe if you are looking for the traditional texture of a fried donut. These donuts are soft, moist and fluffy. They also have a slightly crispy exterior if eaten soon after they are baked.
A coconut donut cut in half

Expert Tips

  • I recommend using sweetened shredded coconut because it lightly sweetens the donuts and keeps the donut crumb more moist. You can use unsweetened coconut, but if you do, I recommend adding a sweetener like maple syrup or other sweeteners.
  • You can bake these donuts in a donut pan, mini muffin pan or a donut maker. The donut photos above show donuts cooked in a donut hole maker. The photo below are donuts baked in a mini muffin pan.

A pile of coconut donuts with a glaze and shredded coconut on top

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3 Ingredient Coconut Donuts

These easy coconut flavored donuts are soft and fluffy. The donuts need just 3 ingredients and don't require any eggs, dairy, butter or oil.
Servings: 15 donuts
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients

  • 1 cup (135 g) self-rising flour, see note before starting
  • 1 cup (8 fl oz/237 ml) full fat canned coconut milk, thoroughly whisk the contents in the can before using for recipe, see note before starting
  • 2/3 cup (56 g) finely shredded or flaked sweetened coconut, see note before starting

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease your mini muffin or donut pan with cooking oil spray.
  • Add flour and canned coconut milk to a large mixing bowl. Before using your can of coconut milk, whisk together the contents until they are uniform before measuring out 1 cup because some of the cream tends to separate from the liquid.
  • Use a silicone spatula to mix the batter until no flour lumps remain. Stir in the shredded or flaked coconut until evenly combined.
  • Use a 1.5 tbsp cookie scoop to scoop the batter into your prepared pan. You may need a different size cookie scoop depending on the size of your pan. I used 1.5 tbsp for my mini muffin pan. If using a donut pan, it is better to pipe the batter into the pan.
  • Bake donuts for about 20-25 minutes or until done. Baking time will vary depending on the size of your donuts and what baking pan you use. If you are using a donut maker, the time will be much shorter. When donuts are ready, if you apply light pressure to the surface, it should bounce back. Let donuts cool slightly before serving. You can also add icing or roll them in sugar before serving. The donuts taste best soon after they are baked because they will have a slightly crisp exterior. Uneaten donuts can be stored at room temperature for a day, or longer in the fridge or freezer.

Notes

  • I've made these donuts in a mini muffin pan and a donut hole maker. I prefer the donut maker because the donuts cook more quickly and get crispy on the top and bottom. But if you don't own a donut maker, then it definitely still works in a mini muffin pan or a mini donut pan baked in the oven.
  • Shredded Coconut Note: I recommend using sweetened finely shredded or sweetened coconut flakes for this recipe. You want your coconut shreds to be the size of large crumbs. If your shreds or flakes are big or long, I recommend pulsing them in a food processor to break them down into small pieces before using. Also, the recipe uses sweetened to add sweetness and moisture to the donut batter. If you want to reduce the sugar a little, you can make this recipe with 1/2 cup of sweetened shredded coconut but your donuts will only be very lightly sweet. You can also make this recipe with unsweetened finely shredded coconut, but I recommend adding 2 tablespoons of maple syrup or other sweetener to the batter as well to add moisture and sweetness.
  • Canned coconut milk note: Make sure to use full fat canned coconut milk. It needs to be full fat, otherwise your donuts will not have enough fat which will affect the texture. It also need to be canned coconut milk, the type used for cooking and baking and not the type designed for drinking. Canned coconut milk contains more fat than the drinking kind. I tested this recipe with Thai Kitchen Organic Coconut Milk.*
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 1 cup all purpose flour, 1.5 teaspoons baking powder and 1/4 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe.
  • Optional Coconut Glaze
    • 1 cup powdered sugar
    • 2 tbsp canned coconut milk, or more as needed
    • additional shredded coconut for garnish
    • To make the icing, combine powdered sugar and milk. Whisk until completely smooth. If needed, you can add more coconut milk to thin out your glaze. You can also add more powdered sugar to thicken the glaze.
    • Dip your donuts in glaze, shaking off any excess before placing the donuts on parchment paper or a baking rack to allow the glaze to dry and set. If desired, you can also sprinkle shredded coconut over the icing (do this before the glaze sets).
  • Estimated nutrition does not include optional glaze and is for 1 mini donut muffin.
Serving: 1donut, Calories: 68kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 109mg, Fiber: 0.3g, Sugar: 1g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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