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Gluten Free Coconut Donuts

Posted by kumquat
July 12, 2013
Featured in: Gluten Free Kitchen
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This recipe for Gluten-Free Coconut Donuts would pair perfectly with your morning coffee for breakfast.

~by Gretchen Brown, RD

What an honor to write the inaugural recipe post for Healthy Aperture‘s new blog!

First thing first… a very brief introduction… I am Gretchen and my little space in the blogosphere is called, kumquat. There I post all gluten-free recipes, and will be the first to admit I have a thing for sweets.

I am a Registered Dietitian, so in my hearts of hearts I do know to limit the bad things. I do try. Really.

These donuts are the perfect example. I crave a donut, I make a donut. However, I try my best to create these treats from good things. 

These are the days of the coconut! The health benefits of coconut are impressive and all the rage. In this donut, I decided to use every bit of the drupe… flour, oil, milk and meat!

Fully gluten-free. Full of flavor. Full of nutrients!

This recipe for Gluten-Free Coconut Donuts would pair perfectly with your morning coffee for breakfast.

These Gluten-Free Coconut Donuts would pair perfectly with your morning cup of coffee!
This recipe for Gluten-Free Coconut Donuts would pair perfectly with your morning coffee for breakfast.

Gluten Free Totally Coconut Donuts


14 doughnuts


  • 2 teaspoons ground golden flax
  • 4 teaspoons very hot water
  • 210 grams coconut flour
  • 70 grams (about 1/2 cup) kumquat’s all-purpose flour or other gluten-free flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup melted butter
  • 1/4 cup melted coconut oil
  • 1 1/4 cups canned, unsweetened full-fat coconut milk
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 large eggs
  • Cooking spray
  • powdered sugar
  • milk
  • toasted unsweetened coconut


  1. Preheat oven to 350°. Combine flax and water; set aside.
  2. Combine coconut flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
  3. In a medium bowl, combine butter, coconut oil, coconut milk, milk, extracts, and eggs. Add mixture and flax slurry to dry ingredients; stir well.
  4. Press mixture into donut pan molds coated with cooking spray, filling just to the top. Bake at 350° for 20-22 minutes or until golden. Carefully remove to a cooling rack to cool.
  5. Make a glaze with powdered sugar and milk to desired consistency. Spread on cooled donuts. Sprinkle with toasted coconut.

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Gretchen F. Brown, R.D., is the author of the GLUTEN FREE KITCHEN Feature on HealthyAperture. She is also the founder of Kumquat Blog, a gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. She recently authored a cookbook, Fast & Simple Gluten-Free, featuring fresh and classic favorites in 30 minutes or less. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. A military spouse for nearly 13 years, she lives with her husband, son, and two daughters in Upstate New York.
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