Coconut Earl Grey Mochi Donuts

How could I come back here and not show up with some donuts? You may not know this, but when I first created this blog, my intention was to have it feature only donut recipes. So don’t mind me as I continue to sprinkle them in here and there… These Coconut Earl Grey Mochi donuts are gluten free, baked, can easily be dairy free, and truly easy to through together. Here is what makes them so special.

Using a combination of mochiko flour and coconut flour, these donuts have a mochi-like texture, rather than the typical crumby cake texture of other cake donuts. This means they are moist and tender, and honestly, a bit more flavorful than using just white flour. The coconut is subtle but unmistakable, which pairs beautifully with the Earl Grey glaze. Ultimately, the glaze for these can be customized to your liking as well, with a simple classic glaze, or, chocolate if you’re feeling wild. But the fragrance of the Earl Grey is unmatched.

I have dreams of infusing everything I can with Earl Grey, and this is a a good place to start. I use my favorite Earl Grey from David’s Tea, but anything you have on hand will work great. Add a little coconut on top and you have a delectable treat. This makes a small batch of just 6 donuts, so you can scratch that donut itch without having too many laying around.

I use a donut pan that produces 6 donuts, each 3.5″ in diameter. You can easily grab one on Amazon or the baking aisle t your local grocery store. It’s a worthwhile investment, and I have a few other recipes you can try out as well, like these Marble Glazed Chocolate Donuts.

So give these Coconut Earl Grey Mochi Donuts a try, and let me know what kind of tea you like to use to infused flavors into your desserts.

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Coconut Earl Grey Mochi Donuts

These baked Coconut Earl Grey Mochi Donuts are gluten free and can easily be dairy free. They have a moist and tender texture to satisfy a donut craving.

Course Breakfast, Dessert, Snack

Servings 6 Servings

Ingredients

Baked Donuts

• 3/4 Cup Mochiko flour
• 1 Tbsp Coconut flour
• 1/2 cup White sugar
• 1/4 tsp Salt
• 1/2 tsp Baking soda
• 2 Eggs
• 2 Tbsp Melted butter cooled
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Apple cider vinegar
• 1/3 Cup Milk (see note)

Earl Grey Glaze

• 1/3 Cup Milk
• 1 Tbsp Earl Grey tea (or one tea bag)
• 1 1/2 Cups Powdered sugar
• 2 Tbsp Shredded or desiccated coconut

Instructions

Baked Donuts

• Preheat oven to 350 degrees and grease a 6-donut pan. (I used one for 3.5" donuts). It's very important you grease all sides very well!
• In a large bowl, whisk together the dry mochiko flour, coconut flour, white sugar, salt, and baking soda.
• Mix in the eggs, melted butter, vanilla extract, and apple cider vinegar until combined. Lastly whisk in the milk until you have a smooth batter.
• Spoon the batter evenly between the 6 cavities. Place in preheated oven and bake for 13-15 minutes, until they just begin browning on the edges.
• Remove from oven and let cool for a minute. Use a toothpick to scrape along the edges, if necessary, and remove from pan.

Earl Grey Glaze

• Warm 1/3 cup of milk in the microwave or on the stove. Not boiling, just warm it. Add Earl Grey tea and let steep for 20 minutes. Strain tea, or remove tea bag.
• In a medium bowl, add the powdered sugar, and ONLY 3 TBSP of the earl grey milk. Whisk until fully combined.

Assembly

• Place your cooled donuts on a rack or parchment paper on a tray. Dunk donuts into glaze and place back on tray or rack. While still wet, sprinkle some shredded coconut on top. Let glaze set, and enjoy!

Notes

*Dairy free milk alternatives can be used using a 1 to 1 ratio. Keep in mind that it will slightly change the flavor of the donut (i.e. using almond milk will result in a nuttier cake).