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Tropical Sunrise Doughnuts Recipes for Traditional and Gluten-Free (Pineapple and Coconut)

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September 13, 2016 by Cassie Leave a Comment

tropical-sunrise-pineapple-coconut-donuts-recipe

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.

mini-donut-maker-example

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.

pineapple-coconut-mini-donuts

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.

mini-tropical-sunrise-donut-recipe-with-pineapple-coconut

 

Tropical Sunrise Doughnuts Recipes for Traditional and Gluten-Free (Pineapple and Coconut)
Print
Recipe type: Dessert or Breakfast
Author: Cassie from The Thrifty Couple
Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Serves: 12
These are a delicious, sunny, tropical flavor of doughnuts to add a nice treat to your dessert or breakfast. There are also some nice switches you can make to make these healthier too! Note that these are the mini versions.
Ingredients
Ingredients for Tropical Sunrise Pineapple and Coconut Doughnuts batter:
  • 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
For the topping:
1 container of vanilla icing to save time or make a homemade pineapple icing glaze with these ingredients:
  • 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
Instructions
  1. In a large mixing bowl, combine all dry ingredients.
  2. In another bowl, mix the egg, milk, ¼ cup coconut and pineapple.
  3. Combine dry ingredients into the wet and mix until no more flour is seen.
  4. Once the doughnut maker is heated drop in some batter into the bottom half of the maker.
  5. Bake for 5-7 minutes.
  6. 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.
  7. Once doughnuts are done, pull out onto a plate and drizzle with the icing and sprinkle the coconut.
3.5.3208

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