I’m a giant Pinterest fan, and when I saw this donut recipe, I had to re-pin it even though I didn’t have a donut pan. But the idea of donuts was sowed in my mind, and I couldn’t stop thinking of them… so I ordered this donut pan (recommended by my twitter friends), and now the donut-seed in my mind has come to fruition. These grain-free triple-coconut delight donuts are husband-approved, and really quick to whip up.


Why triple-coconut? Because they’re made with coconut flour, dried coconut, and coconut oil (My favorite place to get ALL of those coconut products is here – everything is tested and glyphosate/round-up-free). And the flavor is delightfully coconutty without any of that weird fake “imitation coconut extract” flavor. Because that’s coconut you’re tasting.

I will be making them again.

Here’s the recipe, with my changes (of course… I can hardly make anything as-is) and thoughts.

Grain-Free Triple-Coconut Delight Donuts

Donut Ingredients:

Donut Method:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine all ingredients in a bowl until well-blended (I used my stand mixer with whisk attachment). Let the batter sit for a while. (Coconut flour recipes generally benefit from this because it allows the flour to absorb more, and it’ll give a less grainy texture to the finished product.)
  3. Fill your donut pan with the batter. The original recipe and the pan instructions say 2/3 full, but I filled them all the way… I just made sure to scrape off the “hole” part so they would have nice holes in the middle. I got 10 donuts out of this recipe, which means I had to do them in 2 batches (and may invest in another donut pan soon).
  4. Bake for 20 minutes.
  5. Allow donuts to cool in the pan about 10 minutes before removing.
  6. Remove donuts and dip the tops in the coconut glaze.
  7. Eat right away, or refrigerate to help “set” the glaze.

Glaze Ingredients:

Glaze Method:

  1. Dump some coconut oil in a bowl.
  2. Dump in some powdered sugar.
  3. Stir well.
  4. You want it to look like a runny frosting, and taste like sweet coconutty goodness. Add more oil or sugar if needed to get to this point.

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  1. We can’t have eggs so I had to tweak this a little bit.

    Aside from the flour, salt, and baking soda I used 1/2 cup shredded coconut, 1/4 cup flax meal + 1/4 coconut milk, 1/3 cup coconut milk + 1tsp apple cider vinegar (buttermilk!), 2 tbsp grade B maple syrup, 1/4 cup applesauce, 1 tsp cinnamon for flavor (I didn’t have vanilla beans).

    I then coated them in shredded coconut and baked them on a cookie sheet after rolling into a long log and shaping into a donut (all those years of playdoh play have paid off!). I thought they were excellent and my girls ate almost 3 a piece! Tomorrow I’m going to try this in chocolate 🙂

  2. These look really good! My husband loves powdered donuts and I’d like to make them for him. Do you think I could use this basic recipe for powdered ones?

  3. Those seriously look amazing! I miss donuts so much. How do you think these would taste without the glaze? I can’t do sugar at all so I would either need to leave it out or find a sub for the powdered sugar…

  4. Pineapple juice sounds delicious but my concern is that the texture would be off b/c the protein from the milk would be missing. Perhaps adding more egg or just yolk would fix that…

    • I’m not sure because a few times, I was out of milk when making coconut flour pancakes, and subbed water and it worked just time. No issues with texture. I think it’s more of a necessary moisture thing…

      But I’ll have to try it to see!

  5. Glad you like the pan! I’m definitely going to have to try that recipe.

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