Description
Deliciously soft donuts infused with lychee and coconut flavors, topped with toasted coconut.
Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup coconut milk
- 1 egg
- 3 tbsp melted butter
- 1 cup lychee purée (canned lychees blended)
- 1 cup powdered sugar
Instructions
- In a dry pan over medium heat, toast the shredded coconut for 3–4 minutes, stirring often, until golden and fragrant. Set aside ½ cup for the batter and ½ cup for the topping.
- Preheat the oven to 350°F (175°C) and lightly grease a donut pan. In one bowl, whisk together flour, sugar, baking powder, salt, and ½ cup toasted coconut. In a separate bowl, whisk coconut milk, egg, and melted butter. Pour the wet ingredients into the dry and stir gently until just combined.
- Spoon the batter into the donut wells, filling each about ¾ full. Bake for 10–12 minutes, until lightly golden and springy to the touch. Let cool completely before glazing.
- Whisk the lychee purée with powdered sugar until smooth and pourable. For a thicker glaze, add more sugar. For thinner, add more purée.
- Dip each cooled donut into the glaze. Immediately sprinkle with the remaining toasted coconut. Let them sit for 10 minutes before serving.
Notes
- For best results, use fresh lychee purée if available.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg