Coconut
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A simple coconut glaze made with confectioners' sugar and coconut milk, perfect for doughnuts or other pastries.
Ingredients
- 355 ml confectioners' sugar sifted
- kosher salt
- Homemade Coconut Milk
- 237 ml fresh coconut meat
- 296 ml fresh coconut water or tap water
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 87.1 mg
- Iron: 3.15 mg
- Magnesium: 106 mg
- Phosphorus: 165 mg
- Potassium: 1077 mg
- Zinc: 1.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- kosher salt
- Homemade Coconut Milk
- 237 ml fresh coconut meat
- 296 ml fresh coconut water or tap water
Prepare
- 355 ml confectioners' sugar, sifted
Let's Cook
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Step 1.
In a medium bowl, combine 1½ cups (180 g) sifted confectioners' sugar and a pinch of kosher salt.
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Step 2.
Shake the coconut milk to emulsify it, then slowly stir 3 to 4 tablespoons of it into the sugar mixture, a little at a time, until you have a smooth, pourable glaze.
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Step 3.
Dip the top of each doughnut in the glaze, gently shaking to remove any excess. For an allover glaze, flip and dip the other side as well. Allow the glaze to set for 5 to 10 minutes.
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Step 4.
To make homemade coconut milk: In a high-powered blender, combine 1 cup fresh coconut meat and ¼ cup of the coconut water (or tap water). Blend until no large pieces remain, then add the remaining 1 cup of water and blend until as smooth as possible, about 3 minutes.
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Step 5.
Place a nut milk bag over a large jar and strain the coconut milk through the bag, squeezing well to extract as much liquid as possible. As the milk sits, the thick coconut cream will rise to the top; emulsify room-temperature milk by shaking before use. Refrigerate in an airtight container for up to 4 days.