Cinnamon Glazed Coconut Doughnuts

Cinnamon Glazed Coconut Doughnuts

12 small doughnuts
Prep Time
15 Minutes
Cooking Time
10 Minutes

Who doesn’t love doughnuts? Exactly. No one. And now with this recipe you can have these mini delights whenever you’d like – and without all that deep frying!

Cinnamon Glazed Coconut Doughnuts *cane sugar free* // Pureharvest

3 tbsps coconut oil
1/4 cup Pureharvest Rice Malt Syrup,
1 egg
1/2 cup Pureharvest Coco Quench,
1 1/2 cups plain flour
1 tsp vanilla extract
pinch of salt
3 tbsps Pureharvest Rice Malt Syrup,
1/2 cup Pureharvest Coco Quench,
1 tbsp coconut oil
1/2 tsp cinnamon
1 1/2 tsps arrowroot powder

Preheat the oven to 180°C and lightly oil a mini doughnut or muffin tray.

For the doughnuts - in a medium sized bowl cream the coconut oil and Rice Malt Syrup. Once smooth, add the egg, vanilla and milk, mixing until combined (it's okay if it looks a little lumpy).

Add the flour and salt and mix until nice and smooth. Spoon the mixture into a piping bag and pipe into the moulds (you can snip the corner out of a sandwich bag if you don't have a piping bag).

Bake in the oven for 8-10 mins, allow to cool for 5 mins before putting on a wire rack to cool complete.

For the glaze - while your doughnuts are cooling, prepare the glaze by combining the Rice Malt Syrup, Coco Quench and oil in a small saucepan over a low to medium heat for about 1 min, or until oil is completely melted.

Add the cinnamon and arrowroot powder, whisking continuously until the mixture begins to thicken. Once thickened, cook for another 1-2 mins, then remove from heat and allow to cool slightly.

Spoon the glaze over the doughnuts, though we recommend putting some baking paper underneath the doughnuts as this can get a bit messy!


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