Simple steps to make irresistible coconut-glazed doughnuts

Doughnuts have long been cherished as a comfort treat, from classic sugar-coated rings to indulgent chocolate-glazed versions.

Now, a tropical twist is gaining popularity in kitchens and cafes: coconut-glazed doughnuts. Light, fluffy, and finished with a glossy coconut glaze, these doughnuts offer a perfect blend of nostalgia and novelty.

Across bakeries, food bloggers, and home kitchens, coconut has become the secret ingredient that elevates traditional doughnuts. Best of all, these can be made at home with simple ingredients.

Ingredients for the doughnuts:

2 ½ cups all-purpose flour

½ cup sugar

2 tsp baking powder

½ tsp salt

½ cup whole milk

2 large eggs

¼ cup unsalted butter (melted)

1 tsp vanilla extract

Oil for frying

For the coconut glaze:

1 ½ cups powdered sugar

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¼ cup coconut milk

1 tsp vanilla extract

½ cup shredded coconut (toasted or plain for garnish)

Steps to follow

Step 1

Mix the dry ingredients in a large bowl; combine flour, sugar, baking powder, and salt.

Step 2

In a separate bowl, whisk milk, eggs, melted butter, and vanilla. Gradually fold the wet mixture into the dry until a soft dough forms.

Step 3

Lightly flour your counter and roll the dough to about ½ inch thickness. Then cut into rings using a doughnut cutter, or use a cup to cut it round and a bottle cup.

Step 4

Pour the cooking oil into a pan, then fry until golden. Fry the doughnuts in batches for 1–2 minutes per side, until puffed and golden brown. Drain on paper towels.

Step 5

Prepare the glaze. In a bowl, whisk powdered sugar, coconut milk, and vanilla until smooth. Adjust with more sugar or milk for the desired thickness.

Step 6

Glaze and garnish, dipping each doughnut into the glaze while still warm, and then sprinkle generously with shredded coconut. Place on a wire rack to set.

The doughnuts are best enjoyed fresh, paired with a morning coffee or an afternoon iced latte. For an extra touch, drizzle with dark chocolate or add a pinch of sea salt to the glaze for balance.