Polynesian Coconut Donuts

Ingredients

In this Polynesian adaptation, the traditional Italian ciambelle all'uovo is transformed into a tropical delight by incorporating coconut milk, shredded coconut, and coconut cream. These additions infuse the donuts with a distinct Polynesian flavor profile, making them a unique and delicious treat. We alse have the original recipe for Ciambelle all'uovo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
• Vegetable oil, for frying Vegetable oil, for frying
• For the glaze: For the glaze:
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 37g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
3. 3.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. 4.
   Fold in the shredded coconut.
5. 5.
   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
6. 6.
   Using a cookie scoop or spoon, drop small portions of dough into the hot oil, frying until golden brown on both sides.
7. 7.
   Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   In a medium bowl, whisk together the coconut cream and powdered sugar until smooth.
9. 9.
   Dip each donut into the glaze, ensuring they are fully coated.
10. 10.
    Place the glazed donuts on a wire rack to allow the glaze to set.
11. 11.
    Serve the Polynesian Coconut Donuts fresh and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Shredded coconut — Use unsweetened shredded coconut for a more authentic flavor.

Tips & Tricks

• For an extra tropical touch, sprinkle some toasted coconut flakes on top of the glazed donuts.
• If you prefer a lighter glaze, you can reduce the amount of powdered sugar in the recipe.
• Serve the Polynesian Coconut Donuts warm for the best taste and texture.
• These donuts are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.
• Experiment with different glaze flavors by adding a splash of lime juice or a pinch of cinnamon.

Serving advice

Serve the Polynesian Coconut Donuts as a delightful breakfast treat or a sweet snack. They pair perfectly with a cup of freshly brewed coffee or a refreshing tropical fruit smoothie.

Presentation advice

Arrange the Polynesian Coconut Donuts on a platter and sprinkle some additional shredded coconut on top for an eye-catching presentation. Serve them on colorful tropical-themed plates or with Polynesian-inspired decorations to enhance the overall experience.