Healthy Toasted Coconut Donuts

By Deanna Dorman September 17, 2015

I am a donut addict! Yes, I admit it. I LOVE DONUTS! I thought I would test out making my own healthy versions. This might be my best yet. These are the healthiest coconut donuts you will ever find!¬†They’re just the right amount of delightful coconut goodness and are a healthy way to enjoy a delectable treat!

I subbed out a bunch of ingredients to make these super healthy, without losing any flavor. I used Greek yogurt in place of a lot of the fat, used coconut sugar to lower the glycemic index of these beauties, and used oat flour in place of regular flour to help add some healthy nutrients. I made a coconut whipped cream frosting with full-fat coconut milk, and topped everything off with some unsweetened shredded coconut!


Yields 9
Prep Time: 10 min
Cook Time: 10 min

For the Donuts
1 1/2 cups oat flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, lightly beaten
1 cup Greek yogurt
1/4 cup coconut OR almond milk
3 tablespoons coconut oil, melted
1/2 teaspoon coconut extract

For the Frosting
1 can full-fat coconut milk, refrigerated
1 tablespoon honey
1/2 cup unsweetened shredded coconut

Preheat oven to 350 degrees and grease a donut pan with coconut oil.
In a medium bowl, combine oat flour, coconut sugar, baking powder, and baking soda.
In a large bowl, whisk to combine the egg, Greek yogurt, milk, coconut oil, and coconut extract.
Pour dry ingredients into your wet ingredients and stir until mixed and smooth.
Spoon batter into a large ziplock bag.
Using scissors, cut a half inch corner off.
Pipe the bater into the donut pan 1/3 of the way filled.
Bake for 10-12 minutes.
While the donuts are baking prepare the frosting.
Open your refrigerated can of coconut milk and scoop out the hardened coconut fat into a large bowl or standing mixer.
Add honey and using an electric mixer, blend on high until soft peaks begin to form.
Set frosting aside in the refrigerator until ready to use.
Once the donuts are fully cooked, remove from the oven and allow to cool at least 20-30 minutes, so the frosting doesn’t melt.
While the donuts are cooling, toast the shredded coconut.
Place the coconut on a baking sheet and toast 8-12 minutes until lightly browned and fragrant.
Once the donuts are cooled, frost each donut with the coconut frosting and sprinkle with the toasted coconut.


*This post was originally published on Deanna’s website, The Live Fit Girls. For more from The Live Fit Girls visit

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