I can’t let go of summer! It’s technically still summer you know! I also love doughnuts – they are a special treat, but they can be healthified too! I am going to share a recipe for a tropical type twist on doughnuts because they have pineapple and coconut – a yummy, fresh combination in a warm, comforting doughnut.
These ones are the traditional cake style doughnuts that are made in a mini donut maker (no frying oil) and I am going to share the traditional recipe, but know that wheat flour also works well.
I have also made them both gluten-free and dairy free. You can see those modifications below for those healthier switches. Finally, the last switch I have made is the egg and I have used Flax seed to make these doughnuts healthier and vegan in nature.
Ingredients for Tropical Sunrise Pineapple and Coconut Doughnuts:
- 1 1/2 C flour (or use wheat flour or this gluten-free flour)
- 1/2 C sugar (or baking stevia for low-sugar)
- 1 TBSP baking powder
- 1 egg (for egg-free, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, and place in the fridge 15 minutes. The result will be sticky egg-like substitute.)
- 1/2 C whole milk or skim (or almond or coconut milk for dairy free)
- 1/2 of a can of crushed pineapple, drained and dried (save the juices for the icing)
- 1/4 cup of shredded coconut
- mini doughnut maker
- cooking spray
For the topping:
1 container of vanilla icing to save time or make a homemade pineapple icing glaze with these ingredients:
- 1 1/2 cups powdered sugar, sifted to remove any lumps
- 3 to 4 tablespoons of the reserved pineapple juice
- 2 teaspoons vanilla extract (optional)
- 1/4 cup of shredded coconut
Directions for Tropical Sunrise Pineapple and Coconut Doughnuts: (make healthier replacements as needed)
- In a large mixing bowl, combine all dry ingredients.
- In another bowl, mix the egg, milk, 1/4 cup coconut and pineapple.
- Combine dry ingredients into the wet and mix until no more flour is seen.
- Once the doughnut maker is heated drop in some batter into the bottom half of the maker.
- Bake for 5-7 minutes.
- While doughnuts are cooking, melt the icing in a microwave for 30 seconds or whip up the icing but simply whisking the powdered sugar, pineapple juice and vanilla extract until you reach the firmness desired.
- Once doughnuts are done, pull out onto a plate and drizzle with the icing and sprinkle the coconut.
| Tropical Sunrise Doughnuts Recipes for Traditional and Gluten-Free (Pineapple and Coconut) | Print |
- 1½ C flour (or use wheat flour or this gluten-free flour)
- ½ C sugar (or baking stevia for low-sugar)
- 1 TBSP baking powder
- 1 egg (for egg-free, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, and place in the fridge 15 minutes. The result will be sticky egg-like substitute.)
- ½ C whole milk or skim (or almond or coconut milk for dairy free)
- ½ of a can of crushed pineapple, drained and dried (save the juices for the icing)
- ¼ cup of shredded coconut
- mini doughnut maker
- cooking spray
- 1½ cups powdered sugar, sifted to remove any lumps
- 3 to 4 tablespoons of the reserved pineapple juice
- 2 teaspoons vanilla extract (optional)
- ¼ cup of shredded coconut
- In a large mixing bowl, combine all dry ingredients.
- In another bowl, mix the egg, milk, ¼ cup coconut and pineapple.
- Combine dry ingredients into the wet and mix until no more flour is seen.
- Once the doughnut maker is heated drop in some batter into the bottom half of the maker.
- Bake for 5-7 minutes.
- While doughnuts are cooking, melt the icing in a microwave for 30 seconds or whip up the icing but simply whisking the powdered sugar, pineapple juice and vanilla extract until you reach the firmness desired.
- Once doughnuts are done, pull out onto a plate and drizzle with the icing and sprinkle the coconut.
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