Baked Strawberry and Coconut Cream Donuts

Baked Strawberry and Coconut Cream Donuts {@beardandbonnet }

Are you tired of me sharing my strawberry obsession the past few posts? I promise I will swap gears soon, but after bringing home an entire flat of the biggest organic strawberries I have ever seen from the farm stand I had to just embrace strawberry mania for a bit.  

Meet my newest creation Baked Strawberry and Coconut Cream Donuts…AKA: donut perfection. I have been working on this one for a while now. It’s one of those recipes that I started playing around with last summer then I set it aside for a while and came back to it this season with fresh eyes and strawberry hungry taste buds. 

Baked Strawberry and Coconut Cream Donuts {@beardandbonnet }

I swear, I have never met a donut that I didn’t like, but I am in love with these strawberry donuts. They are light and airy and honestly delicious all on their own, but once you top them with the coconut cream icing they become the most decadent little treat you have ever sunk you teeth into. 

Baked Strawberry and Coconut Cream Donuts {@beardandbonnet }

In case you are wondering, and I know you are, yes, we are totally drinking strawberry cashew milk while pounding down strawberry and coconut cream donuts. It’s not excessive at all! You know you would do the exact same thing if you were here.

Baked Strawberry and Coconut Cream Donuts {@beardandbonnet }


Baked Strawberry and Coconut Cream Donuts

  • Author: Beard And Bonnet
  • Yield: 30 donuts 1x


  • Coconut oil for greasing the pan
  • 1 cup chopped strawberries
  • 1 tablespoon granulated sugar
  • 1 cup blanched almond flour
  • ½ cup teff flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • ½ teaspoon xanthan gum
  • ¼ cup full fat coconut milk
  • 1 tablespoon vanilla bean paste
  • 6 tablespoons unsalted butter, softened (For vegan donuts use Earth Balance)
  • 1/2 cup granulated sugar
  • 1 egg (or 1 flax egg for vegan donuts)


  • 1 cup powdered sugar
  • 3 tablespoons full fat coconut milk
  • 1 teaspoon vanilla bean paste
  • 1/4 cup freeze dried strawberries, crushed into a fine powder


  1. Preheat the oven to 350°F and lightly grease the wells of a mini donut pan with coconut oil and set aside.
  2. In a food processor or blender combine the chopped strawberries and the tablespoon of granulated sugar. Process until completely smooth and set aside.
  3. In a large mixing bowl, whisk together the almond flour, teff, baking powder, baking soda, salt, and xanthan gum.
  4. In a separate bowl whisk together the coconut milk, strawberry puree, and vanilla bean paste.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat on medium speed until combined, about 1 minute.
  6. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the coconut milk mixture and beginning and ending with the flour. Beat each addition until just blended.
  7. Scoop a scant teaspoon of batter into each prepared well. Bake for 7 minutes, rotate the pan then bake another 7-10 minutes until the donuts are firm to the touch in the center and cooked through. A toothpick inserted into the center of the donut at this point should come out clean.Transfer the pan to a wire rack and let cool for 10 minutes before removing the donuts to the wire rack to cool completely.
  8. Repeat this process with the remaining batter.

To top the donuts

  1. Make the icing by whisking together the powdered sugar, coconut milk, and vanilla bean paste until completely combined with no lumps remaining. If the mixture is too thick you can add more coconut milk by the 1/2 teaspoon full at a time.
  2. When the donuts are completely cool dip one side of the donut into the icing until covered then place onto a platter. Sprinkle the freeze dried strawberry powder over the tops of the donuts once all of them have been iced.
  3. Notes
  4. If you are using a standard sized donut pan bake according to your pan’s directions.
Recipe Card powered byTasty Recipes

 See more of my donut addiction in action in these posts:

Gluten Free Vanilla and Powdered Sugar Donuts {Beard and Bonnet}Gluten Free Vanilla and Powdered Sugar Donuts 

Gluten Free Banana Bread Donuts {Beard and Bonnet}

 Banana Bread Donuts 

Cinnamon Sugar Donuts {Beard and Bonnet} #glutenfree

Cinnamon Sugar Donuts 

The Great Gluten Free Donut Roundup {Beard and Bonnet}

The Great Gluten Free Donut Roundup

(Visited 3 times, 3 visits today)
0/5 (0 Reviews)


  1. Jocelyn (Grandbaby cakes) March 20, 2015 at 8:49 am

    Seriously girl you are bringing it. Every time I come here, I am like dang this looks incredible. Love all you are doing!

    1. Meg March 20, 2015 at 9:41 am

      You are the sweetest Jocelyn! You have no idea how much it means to me for you to say that. 🙂 Thank you so much!

  2. Terri March 20, 2015 at 9:16 am

    Spring is here, but we’re having snow again. What better excuse (like I need one) to bake these donuts,seeing I have all the ingredients. I know they will be delicious.

    1. Meg March 20, 2015 at 9:40 am

      Yay for strawberry donuts Terri! I hope you love them as much as we do.

  3. Gaby March 20, 2015 at 2:04 pm

    These are so pretty, fantastic recipe!!!

  4. Joy March 24, 2015 at 8:50 am

    I actually live in Florida- the OTHER Strawberry Capital : ) They’re my favorite!!! Any suggestions for substitutions for the teff flour? And can I use vanilla extract for the paste? Would it just be equal amounts? Thanks so much! Love love love your blog!!

    1. Meg March 24, 2015 at 9:50 am

      Thank you so much Joy!!! You can absolutely substitute the extract for the paste in the same quantity. As far as the teff flour goes, I would probably try swapping it for buckwheat flour first. Teff has a really nutty flavor and adds a pleasant sweetness to the donuts that no other flour can really replace. I hope this helps and that you love them as much as we do. Please, let me know how the turn out.


Leave A Comment

Your email address will not be published. Required fields are marked *