Chewy and fudgy, these baked coconut flour mochi donuts are incredibly simple to make, and glazed with a thin shell of coconut flavored white chocolate and thin flakes of coconut
Have you seen my Baked Mochi Experiment post yet? One of the ingredients I test in the post is a mochi donut recipe that incorporates coconut flour. Made with 1/4 cup of coconut flour and 1/2 sweet rice flour instead of the regular 1 cup sweet rice flour, these coconut donuts are like a chewy and fudgy pound cake that can even keep you full for hours, thanks to the higher fiber content.
Here’s how you can make them at home, dipped in a coconut white chocolate glaze.
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Coconut flour – Coconut flour is available online and in most grocery stores now. You can also use other flour substitutes (almond, oat, whole wheat flour) in this recipe. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions). I used dehydrated honey (honey powder) which I find is a great substitute for regular sugar.
**UPDATE: you can use sweetened condensed coconut milk instead of sugar. This boosts the coconut flavor and adds a really subtle sweetness that works so well in this recipe.
- Coconut Oil – If you don’t have coconut oil, you can use avocado oil, or light olive oil
- Unsweetened Coconut Milk – You can also use unsweetened almond milk
- Apple Cider Vinegar – helps the mochi donuts to rise better. Lemon juice also works if you don’t have apple cider vinegar
For the Glaze I used
- White chocolate chips – you can use any white chocolate chips (or chopped white chocolate), but to make these low-carb, use a lower sugar, stevia sweetened brand instead. For a dairy-free, vegan alternative, try this brand.
- Coconut oil
- Coconut flakes
- Hemp hearts
More Mochi Donut Recipes
How to Make
Directions: Mix all ingredients together with a whisk.
Spoon or pour into a well-greased donut pan (fill to 3/4 full). I used a silicone pan for this one, since removing donuts is easier.
Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan).
Makes 6-8 donuts depending on pan size.
Recipe Variations and Optional Add Ins:
- Chocolate Chip mochi donuts! Just fold in some chocolate chips to the batter.
- Explore different natural flavoring / extracts. Feel free to add a teaspoon of flavorings or extracts, such as vanilla bean paste, almond extract, coffee extract or maple extract. Or citrus flavors such as lemon or orange extract. Peppermint extract also works.
- You can also bake this in a muffin or mini cake pan instead of a donut pan.
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and cacao powder are all good sources of antioxidants? Dried fruits such as cranberries, blueberries (I like the one with no added sugar) and goji berries, and citrus zests like orange and lemon are terrific antioxidants, as well as immunity boosters. Add up to a teaspoon of these superfood powders and up to 2 Tbsp of dried fruits to the batter before baking to make this recipe even better!
- Increase fiber: Add a tablespoon of ground flaxseeds. Add a tablespoon of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
Other ways to eat/ glaze/ frost
- Eat plain and warm. Microwave before eating if cold to restore the mochi’s chewiness.
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store mochi donuts covered at room temperature for 1-2 days. For longer storage, you can place them in the fridge for up to 5 days, or freeze up to 4 months. You can microwave them (30 seconds) before eating, to restore the mochi’s “chewy” texture, but the chocolate glaze would also probably melt as a result…
- I used a silicone pan because the donuts were easier to remove after baking.
- Spray or grease the pans (even the silicone ones!!) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and thickness! Bake the mochi donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
More Mochi Recipes
Baked Coconut Flour Mochi Donuts
- 1/2 cup mochiko flour, sweet rice or glutinous rice flour
- 1/4 cup coconut flour see note*
- 1/3 cup sweetened condensed coconut milk **
- 1/4 tsp salt
- 2 large eggs
- 2 Tbsp melted coconut oil
- 1/2 tsp baking soda
- 1/3 cup unsweetened coconut milk or almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup melted white chocolate chips sugar free works also
- 1 tsp coconut oil
- 1 Tbsp dried coconut flakes
- 1 Tbsp hemp seeds
- Use a whisk to stir all the ingredients together until well incorporated and the batter is smooth.
- Use a 1/4 cup measuring cup or large spoon to portion the batter into a well-greased donut pan (nonstick spray works well). FIll to 3/4 full. ***
- Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
- Once the donuts cool completely, melt white chocolate chips in the microwave in 20 second bursts until melted, stirring in between
- Add 1 tsp of coconut oil (optional) into the melted chocolate. This helps to make a thinner chocolate shell, and also imparts a slight coconut flavor to the chocolate.
- Dip the donuts into the chocolate and then set the donuts (glaze side up) on a clean parchment paper. Before glaze dries, sprinkle hemp seeds and coconut flakes
Hey Bora, so in your mochi donut experiment you used 2 Tbsp of coconut flour and 1/4 cup and I noticed that this one uses 1/4 cup. Did you ever say what the difference was in terms of texture? Thanks