Coconut didn’t feature very much in my childhood.
I am certainly making up for that now. I can’t seem to shake the need to buy Bounty bars or to make copious bakes with the chocolate and coconut combination. I do have to try an find a more inventive place to hide my secret stash of chocolate though as my husband has discovered it and I need to ensure its safety!
This time, I decided that we would used baked
doughnuts to showcase the chocolate-coconut combination and decorate with pieces of Bounty bars. The whole process was really fun, but for the kids the best bit was dunking the doughnuts and then counting out the three slices of Bounty to decorate them. I would be lying if I said these survived 24 hours in our house. I won’t tell you how long they lasted, but I can guarantee I didn’t eat the majority of them. I am surprised by this (I have a very big sweet tooth), although you may not be.
Ingredients
This recipe makes 9 doughnuts.
For the doughnuts
- 125ml unsweetened almond milk
- 25ml melted coconut oil (just under 1/4 cup when solid)
- 100ml coconut flavour Greek style natural yoghurt
- 1tsp coconut flavour
- 190g plain flour
- 1 1/2tsp baking powder
- 100g sugar
- 25g desiccated coconut
- 100g chocolate chips
For the glaze
- 2tbsp cocoa powder (unsweetened)
- 100g icing sugar
- 3-5 tbsp water
- 3 large Bounty bars, sliced
Method
- Preheat the oven to 170°c and grease your doughnut trays. We have silicone doughnut trays, but I do tend to give them a spray with frylight anyway.
- Melt the coconut oil in the microwave and put all the liquid ingredients in a large jug and mix them until fully combined.
- Put the flour, baking powder and sugar into a large bowl and mix.
- Make a well in the centre and pour the liquid ingredients into it. Bring it all together with a spoon.
- Add the desiccated coconut and chocolate chips and make sure they are evenly distributed.
- Put an equal amount of the mixture in each of the 9 doughnut moulds and place in the oven for 15-17 minutes until they have risen, are golden and springy to the touch.
- Leave to cool in the moulds for a little bit before transferring to a cooling rack.
- Meanwhile slice the Bounty bars and make the glaze by mixing all the ingredients in a bowl.
This glaze needs to be quite thick for the Bounty slices to stay on well. You may need to add extra icing sugar. - Dunk one side of each doughnut in the glaze and then decorate with Bounty slices. Leave to set before enjoying.
The kids are eager to make these again soon as they were so easy and yummy so keep your eyes peeled for more flavour variations! Do drop me a line if you make these. I’d love to hear from you. In the meantime, I shall leave you with another picture of the yummy Bounty-ful doughnuts to encourage you that you really do want to give this recipe a go!
