Dark Chocolate Coconut Donuts

Yes even dietitians eat donuts, it’s about balance!

We need to stop labeling foods as “good” or “bad”. If you tell yourself that you can never eat donuts or other foods because they are “bad”, then it is likely that you will eventually feel deprived. Being overly restrictive and denying yourself foods that bring you pleasure increase the likelihood of bingeing or overeating, which creates an unhealthy cycle and relationship with food. Focus on enjoying foods in moderation and eating foods mindfully!


Yield: 6 donuts


Ingredients: 

Donuts:

  • 1 cup all purpose flour
  • 1/3 cup dark cocoa powder (I get mine at bulk barn)
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 egg, whisked
  • 2.5 tbsp coconut oil, melted
  • 1/2 cup full fat coconut milk

Glaze:

  • 1- 1.5 cup icing sugar
  • 1 tsp coconut extract
  • 1-2 tbsp full fat coconut milk

Topping:

  • 1-1.5 cups shredded coconut (sweetened or unsweetened) *you can even toast the coconut if you like, just ensure it is cooled before you top your donuts

Directions:

  1. Preheat your oven to 350 F. Lightly grease a donut pan with vegetable oil spray and set aside.
  2. In a large bowl, combine flour, baking powder and cocoa. In a separate bowl combine sugar, vanilla, egg, coconut milk and melted coconut oil. Gently mix the wet ingredients into the try, just until combined (do not over mix). Transfer donut batter to a piping bag (or freezer ziplock bag) and cut off the bottom (or corner) so that you have a 1/2 inch hole to pipe from. Fill each donut ring half way (do not overfill!). Place in the oven and bake for 10-11 minutes or until a toothpick comes out clean when inserted.
  3. Remove from the oven and allow donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  4. Once donuts are cooled, ready the toppings and prepare the glaze. For the topping, add 1 cup of shredded coconut to a shallow bowl or plate and set aside. For the glaze, start with 1 cup of the icing sugar in a large bowl and whisk in coconut extract. Slowly add the coconut milk, 1 tsp at a time (do NOT add it all at once) and whisk the mixture until smooth/ you achieve a consistency similar to honey. Add additional icing sugar and coconut milk as needed to achieve the proper consistency.
  5. Dip one side of each donut into the glaze and allow excess to drain off briefly. Dip the glazed side of the donut into the shredded coconut and press very lightly so the coconut adheres. Flip back glaze side up and allow glaze to set for 1-2 hours.
  6. These donuts are best consumed fresh, I don’t recommend storing them for longer than a day. Enjoy!

Recipe & Photos by: Brittaney Berendsen, RD