Categories: DessertsFun RecipesSnacksSourdough Discard Recipes

Sourdough Discard Coconut Doughnuts

Okay my sourdough friends, it’s time for yet another unique and fun dessert to use up your discard. If you have a DASH mini doughnut maker*, or if you have a mini doughnut pan* that you enjoy using, get ready for a treat that will tickle your taste buds. This week I’m giving you one of my more indulgent recipes: Sourdough Discard Coconut Doughnuts.

As you may have guessed, these fun mouthfuls have the perfect blend of sourdough tang and coconut. The toasted outer coconut frosting makes for a friendly crunch when they’re hot and fresh, and then it softens as it cools, mimicking the coconut crunch doughnuts that you’d find at your local bakery.

Satisfy That Sweet Tooth

I personally prefer to coat Sourdough Discard Coconut Doughnuts with as much frosting and coconut as they can handle because I have a bit of a sweet tooth. However, you can opt for a healthier, less messy option if you only frost one side of the doughnuts.

But no matter how you frost it, these small but mighty desserts are sure to be a hit at your next gathering. At my house, we’re lucky if they last a day.

If you pace yourself, these mini doughnuts will keep at room temperature for about 3 to 5 days when sealed in a plastic bag. Keep in mind that refrigerating baked goods can make them go stale faster. If you want to keep these Sourdough Discard Coconut Doughnuts for longer, consider freezing them.

Mini Sourdough Discard Coconut Crunch Doughnuts

Love coconut? Love sourdough? Combine the two into a tasty mini treat.

Course Dessert, Snack

Cuisine American

Keyword Coconut Crunch Doughnuts, Doughnuts, Mini Doughnuts, Sourdough, Sourdough Discard, Sourdough Doughnuts

Prep Time 20

Cook Time 20

Servings 28

Calories 204kcal

Ingredients

Doughnuts

113 Grams Sourdough Starter, Fed, Unfed, or Discard (1/2 Cup)
70 Grams Butter (or Coconut Oil), Melted (5 Tablespoons)
60 Grams Milk (1/4 Cup)
1 Large Egg
4.2 Grams Vanilla Extract (or Coconut Extract) (1 Teaspoon)
150 Grams All-Purpose Flour (1 1/4 Cup)
100 Grams White Granulated Sugar (or Coconut Sugar) (1/2 Cup)
8 Grams Baking Powder (2 Teaspoons)
1 Gram Salt (1/8 Teaspoon)

Coconut Glaze

Grams Confectioner's Powdered Sugar (2 Cups)
Grams Cream of Coconut or Heavy Whipping Cream (1/2 Cup)
Grams Water (4 to 6 Tablespoons)

Coconut Crunch Topping

300 Grams Unsweetened Shredded Coconut, Toasted (3 Cups)

Instructions

Prep the Coconut

Preheat oven to 325° Fahrenheit.
Line a baking sheet with parchment paper and evenly spread it with shredded coconut.
Bake for about 5 to 10 minutes until coconut is lightly golden and fragrant. Toss 1 to 2 times to ensure even baking.
Let coconut cool.
Transfer coconut to a blender and pulse a few times to break it into smaller pieces. Place coconut in a bowl and set aside.

Make the Doughnuts

Preheat the mini doughnut maker.
In a medium mixing bowl, combine the wet ingredients: starter, butter (or coconut oil), milk, egg, and vanilla (or coconut) extract.
In a small mixing bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Spoon the batter into a piping bag.
Lightly grease the doughnut maker, pipe the batter into the pan, close the doughnut maker and bake for 2 minutes 30 seconds.
Use a toothpick to flip the doughnuts and bake for another 2 minutes 30 seconds.
Let the doughnuts cool on a cooling rack for about 2 minutes.

Make the Glaze

In a small bowl, whisk the powdered sugar and coconut milk (or whipping cream together). A tablespoon at a time, stir in the water until the glaze reaches desired consistency.

Add the Topping

Dip the mini doughnuts into the glaze, making sure to cover both sides. Allow excess glaze to drip back into the bowl.
Roll the doughnuts in the toasted coconut until thoroughly covered.
Place finished doughnuts on a wire rack to set.
Serve immediately or store in an air-tight container at room temperature for up to 3 days.

Notes

You don’t need to dip the entire doughnut in the glaze if you don’t want to. Feel free to cut the glaze and the coconut amounts in half and only cover one side.

Did You Try It?

These doughnuts are a lot of fun to make. If you tried them and liked them, let me know by leaving a star rating. If you have suggestions for improving my recipe, feel free to write them in the comment section below. I love making a good recipe even better, and your insights can help other bakers improve as well.

Want more sourdough discard doughnut recipes? Give these cinnamon sugar doughnuts a try!

*As am Amazon associate, I do receive a small commission for affiliate links. However, my opinions remain my own, and I only recommend products I love.

Jennibee