Coconut Cream Donuts

Deliciousness is this toasted coconut and custard-filled donut.


  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar, divided
  • 1/4 cup evaporated milk, warmed to 110 degrees
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, then more as needed
  • 3 - 4 cups vegetable shortening, for frying
  • 200 grams shredded coconut (toasted)
  • Coconut Custard
  • 4 tablespoons custard powder (you may use corn starch in it's place)
  • 4 tablespoons sugar
  • 500 milliliters coconut milk
  • 3 tablespoons thickened cream (optional)
  • 2 tablespoons unsalted butter (optional)
  • 1 tablespoon vanilla bean paste or extract
  • Glaze
  • 1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons vanilla extract (optional)


  1. Preheat oven to 200C (390F)
  2. Place shredded coconut on a baking tray and bake for about 4 min. You may need to stir the coconut half way to help it color evenly otherwise leave it as is for 4 min if you want some variety in color.
  3. To make glaze simple combine all the ingredients and mix well.
  4. To make coconut cream custard: Add the custard powder and sugar into a large microwave safe bowl and mix with a whisk to combine. Slowly stir in milk while whisking. Microwave for 1 min at a time until it thickens. If you feel it's too thick add about 1/4 cup of milk and mix it in. Run it through a sift and add vanilla. Mix in well, cover with
  5. Plastic wrap directly on the custard and chill for an hour.
  6. To make donuts: In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  7. Add in milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoon), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
  8. Add half of the flour and set mixer with whisk attachment and blend until
  9. Smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding
  10. Additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2
  11. Hours.
  12. Punch dough down and roll into an even layer onto a floured surface to
  13. Slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover and let rise until doubled, about 30 - 40 minutes.
  14. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden
  15. Brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  16. Take the custard out of the fridge and give it a stir as it may have set to an
  17. Almost jelly like consistency. Poke a hole in the top of the donut and insert the bag with custard filling in the donut. Fill with filling. Once all the donuts are filled carefully dip them in the glaze. Finish off with a generous sprinkle of
  18. Coconut.