Craving for that tropical taste of coconuts and some donuts? Well, here is the perfect recipe for you!
Coconuts have been a popular ingredient in western dishes these days. Coconut oil, coconut flour and organic coconut sugar are some of the most popular items available in the market today.
This recipe uses coconut milk and shredded coconuts. Coconut cream, custard, glaze on donuts. Now, doesn’t that sounds tempting?!
Make your own coconut cream donuts right at home.
Coconut Cream Donuts
2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
1/4 cup granulated sugar, divided
1/4 cup evaporated milk, warmed to 110 degrees
1/2 tsp salt
1/4 cup melted butter
1 large egg
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour, then more as needed
3 – 4 cups vegetable shortening, for frying·
200g shredded coconut (toasted)
4 tbsp custard powder (or cornstarch)
4 tbsp sugar
500ml coconut milk
3 tbsp thickened cream (optional)
2 tbsp unsalted butter (optional)
1 tbsp vanilla bean paste or extract
1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lumps
3 to 4 tablespoons milk or water·
2 teaspoons vanilla extract (optional)
Preheat the oven to 200 degrees Celsius.
Place shredded coconut on a baking tray and bake for about 4 min. Stir the coconut half way to help it color evenly.
Combine all the ingredients and mix well.
Add the custard powder and sugar into a large microwave safe bowl and mix with a whisk to combine. Slowly stir in milk while whisking. Microwave for 1 minute at a time until it thickens. If it is too thick add about ¼ cup of milk and mix it in. Run it through a sift and add vanilla. Mix well, cover with plastic wrap directly on the custard and chill for an hour.
In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Cover it with cling wrap and a towel. Let it rest for 5 to 10 minutes in a warm spot until it becomes frothy.
Add in milk, remaining granulated sugar, salt, 1/4 cup shortening, egg, egg yolk and vanilla.
Add half of the flour and blend until smooth. Slowly add remaining flour and knead on low speed until smooth and elastic for about 4 to 5 minutes, adding additional flour as needed. Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until it doubles in size, for about 1 1/2 hours.
Punch dough down and roll into an even layer on a floured surface to slightly less than 1/2 inch thickness. Using a 3 inch cookie cutter, cut into doughnut shapes and cover. Let rise until it doubles in size for about 30 – 40 minutes.
Preheat oil in a large pot on medium high heat. Once the oil is hot enough, gently and carefully drop donuts into the oil. Cook them on one side until they’re a light golden brown then flip them over. Once they are golden brown on both sides take them out from the oil and transfer them to a plate lined with paper towels to let the oil drain.
Take the custard out of the fridge and give it a stir as it may have set to an almost jelly like consistency. Poke a hole in the top of the donut and insert the bag with custard filling in the donut. Fill it and once all the donuts are filled, carefully dip them in the glaze.
Finish off with a generous sprinkle of coconut.