It's a two doughnut kind of day

Coconut Doughnuts

You'd never believe these doughnuts are both dairy free and vegan until you taste them!
Course Afternoon Tea, Breakfast
Cuisine American
Keyword coconut, doughnuts, vegan
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 8 doughnuts
Author breadbakerdanielle


  • 250 gr strong bread flour
  • 175 ml Vita Coco Coconut Milk Alternative* You can use coconut cream and water 1:3
  • 5 gr fresh yeast
  • 25 gr coconut oil
  • zest 1 lime
  • 5 gr salt
  • additional non-dairy milk for glazing
  • 20 gr cinnamon, caster and icing sugar for glazing
  • 25 gr toasted coconut flakes ground optional


  • Place the flour in the bowl of your stand mixer or in a bowl. 
  • If you are using a stand mixer
    Place the dry ingredients on top of the flour keeping the salt and yeast apart. Add the coconut milk and lime zest if using.Mix on low speed until the ingredients are well mixed (about 3 minutes) The mixture will seem fairly dry. Increase the speed to medium and mix for a further 3 minutes. You can add extra milk a teaspoon at a time only if it is very dry. After the second mixing, the dough should be smooth and very elastic.
  • If you are making it by hand
    Rub the yeast and the coconut into the flour to mix. Add the salt.Add the milk and mix well. When it is well mixed, take it out of the bowl and knead until smooth. This will take about 10 minutes.
  • Next steps
    Place in a plastic box with a cover and leave for 1 hour.
  • After one hour, roll out the dough out so it is about 2 cm thick. Using an 7 or 8 cm plain cutter, cut out rounds. 
    Roll out the doughnut (donut) dough, and cut circles
  • Make the remaining dough into a ball, roll out and cut further rounds. With a small cutter, cut out holes. Again make the remaining dough into a ball and cut out further shapes.
  • Brush coconut milk and leave for a further 45 minutes. Pre-heat your oven to 180ºC, 350ºF, Gas 4 (for at least 1/2 hour).
  • Brush your doughnuts a second time and bake for 10-15 minutes until well risen and lightly browned (this will depend on your oven)
  • To coat your doughnuts
    If you are dipping your doughnut, mix one tablespoon of icing sugar with one of caster sugar. Add 1 tsp of cinnamon. I added a tablespoon of ground coconut flakes for added flavour.
    Dip in sugar and cinnamon or ground coconut flakes
  • Whilst your doughnuts are still warm, brush them very liberally with coconut milk then dip into the sugar. Set aside to cool. These freeze well. To serve warm slightly.