Gluten-Free Toasted Coconut Cream Donuts
These Gluten-Free Toasted Coconut Cream Donuts are soft, fluffy, and filled with silky homemade vanilla cream before being topped with crunchy toasted coconut. They taste just like bakery donuts but are made entirely with certified gluten-free ingredients, making them perfect for anyone with celiac disease or gluten sensitivity.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 donuts
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2½ cups (350g) certified gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (1 packet)
- ½ teaspoon salt
- 2 teaspoons psyllium husk powder
- ¾ cup (180ml) warm whole milk
- 2 large eggs, room temperature
- ¼ cup (56g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 5–6 cups vegetable or canola oil, for frying
- 1½ cups (360ml) whole milk (for pastry cream)
- ⅓ cup granulated sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream, whipped
- 1½ cups sweetened shredded coconut
- 2 tablespoons melted butter
- Powdered sugar for dusting (optional)
Instructions
- Toast the Coconut: Preheat the oven to 325°F (163°C). Spread the shredded coconut onto a baking sheet and bake for 6–10 minutes, stirring every few minutes until evenly golden. Cool completely.
- Prepare the Dough: In a large bowl combine the gluten-free flour, sugar, yeast, salt, and psyllium husk. Add the warm milk, eggs, softened butter, and vanilla. Mix for about 5 minutes until a soft sticky dough forms.
- Let the Dough Rise: Cover the bowl and let the dough rise in a warm place for about 60–75 minutes until puffy.
- Shape the Donuts: Lightly flour your work surface with gluten-free flour. Roll the dough to about ¾-inch thick. Cut into donut rounds and place on parchment paper. Cover and let rise another 30 minutes.
- Fry: Heat the oil to 350°F (175°C). Fry the donuts for 1½–2 minutes per side until deep golden brown. Drain on paper towels and cool completely.
- Prepare the Vanilla Cream: Heat the milk and sugar until steaming. Whisk the egg yolks with cornstarch. Slowly whisk in the hot milk, then return everything to the saucepan. Cook until thickened. Remove from the heat and stir in butter and vanilla. Cool completely before folding in the whipped cream.
- Fill the Donuts: Slice each donut around the middle or make a small opening on the side. Pipe the vanilla cream generously inside each donut.
- Finish: Brush the tops lightly with melted butter or glaze, then coat generously with toasted coconut. Dust with powdered sugar if desired and serve fresh.
Notes
Always use certified gluten-free ingredients and clean equipment to avoid cross-contamination. Keep the frying oil at 350°F for the best texture. The pastry cream can be prepared up to two days ahead. Store filled donuts in the refrigerator for up to 3 days or freeze the unfilled donuts for up to 2 months.