Coconut Doughnuts


  • 1/8 cup Kara UHT Coconut Cream
  • 1/8 cup mildly hot water
  • 1 teaspoon active dried yeast
  • 1/8 cup vegetable shortening
  • 1/4 cup caster sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 egg
  • 2-3 cups all-purpose flour


Coconut Cream Glaze & topping :


  1. Add Kara UHT Coconut Cream, mildly hot water, and active dried yeast into a cup. Stir well and allow to sit for 10 minutes till frothy.
  2. Add ½ cup of water, vegetable shortening and caster sugar into a small saucepan. Heat till the vegetable shortening and caster sugar have dissolved. Set aside until almost cool.
  3. Once the yeast solution is frothy, add the salt, ground cinnamon, and egg. Whisk till the ingredients are uniformly combined and pour in the dissolved shortening-sugar solution. Mix well.
  4. Pour 2 cups of all-purpose flour into a bowl, then pour in the wet mixture.
  5. Stir with wooden spoon till it comes together. The dough will be sticky. Simply add a little more flour to make the dough a little tighter, but still sticky.
  6. Lift the dough out from the bowl, lightly grease the bottom of the bowl and return the dough into the bowl.
  7. Cover the bowl with cling-firm and leave in a warm place for 1-2 hours, till the dough double in size.
  8. Punch down gently and knead again. Add just enough flour to achieve a soft, non-sticky dough.
  9. Turn the dough out onto a floured surface, add additional flour as needed and knead till the dough is no longer sticky.
  10. Roll the dough out into a 15 cm sheet and use a doughnut cutter to cut out doughnuts one at a time.
  11. Heat 1-2 cups of oil, for frying in a small wok or fryer.
  12. Put the doughnuts into the hot oil, turn over 2-3 times till golden all over.
  13. Remove to a wire rack over kitchen paper to cool off.
  14. To make the coconut cream glaze, add the icing sugar and Kara UHT Coconut Cream into a small bowl. Whisk till you get a smooth glaze.
  15. Dip the doughnuts halfway in the glaze and then into the desiccated coconut.
  16. Return each coated doughnut back to the wire rack till the glaze sets.
  17. Leave at room temperature till served.

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