Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup shredded coconut (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- ½ cup coconut milk
- 2 tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- Oil for frying (vegetable or coconut oil)
- For glaze:
- 1 cup powdered sugar
- 2 tbsp hibiscus tea ( Brewed & cooled)
- 1 tbsp coconut milk
- ¼ cup toasted coconut flakes
Instructions
- Whisk flour, shredded coconut, baking powder, baking soda, salt, and sugar in a bowl.
- In another bowl, whisk coconut milk, melted butter, egg, and vanilla. Combine wet and dry ingredients; mix until just combined.
- Fill a donut pan (or shape by hand and fry) — for fried version, heat oil to 350°F (175°C) and fry 30–45 seconds per side until golden.
- Cool donuts on a wire rack.
- Mix powdered sugar, hibiscus tea, and coconut milk for glaze. Dip cooled donuts, then sprinkle with toasted coconut.
Notes
- For baking: use a donut pan at 350°F (175°C) for 10–12 minutes.
- Non-dairy option: use plant-based butter and extra coconut milk.
- Hibiscus tea intensity affects glaze color — add more tea for deeper pink.
- Prep Time: 15 min
- Cook Time: 15 min
- Method: Frying or Baking
- Cuisine: Polynesian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 198 Kcal
- Sugar: 11g
- Sodium: 112mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
