These piña colada donuts are extremely moist thanks to the juicy crushed pineapples, and topped with a classic glaze and coconut flakes.
So, I’m not entirely sure where the idea for these eggless donuts came from. I’m not really much of a drinker, but I do enjoy a glass of wine or a cocktail every once in a while.
Like my pineapple upside down cake, piña coladas also just take me back to our honeymoon in Maui. I still remember our poolside lunches of fish tacos and a cold piña colada. And, cocktails aside, who doesn’t love pineapple and coconut paired together?
I’ve already documented my love of eggless baked donuts here with my blueberry donut recipe. Just like those donuts, these piña colada donuts are cakey because they’re baked and not fried (this is why I file all of my donut recipes under “cakes,” if you ever want to know where to find them).
I started with my blueberry donut recipe as a base, made a few tweaks… and here we are!
The pineapple flavor is subtle and not too overpowering, which is just how I like it. Even still, the crushed pineapples make for extra moist and soft donuts, and you can just taste that tropical goodness 🙂 just don’t go trying to drain the pineapples, because we want that extra pineapple juice in these eggless donuts.
And if you’d rather enjoy your piña colada in cake form, I’ve got you covered! Check out my piña colada cake recipe.
Why You’ll Love These Piña Colada Donuts…
- Honestly, they were just fun to make! I love making eggless baked donuts. Dipping the finished donuts into the glaze and sprinkling the coconut flakes on top is fun and you end up with such a pretty looking donut. It’s just so satisfying.
- I don’t think I need to tell you this, but I’ll say it anyway: these flavors just work together. The coconut flakes on top just pull it all together, giving the donuts a nice texture and an added touch of sweetness (I recommend sweetened coconut flakes and haven’t tested this recipe with unsweetened coconut).
- You don’t even need a mixer for this recipe. I used a whisk for my dry ingredients, and then a rubber spatula to mix it all together.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The flavor: sugar (though not much, because you will get plenty of sweetness from the pineapples, the glaze, and the coconut) + crushed pineapples.
- The fat: just a few tablespoons of melted butter (the yogurt adds a good amount of fat, too).
- Instead of eggs: an entire cup of Greek yogurt.
- To top it off: a simple glaze made with powdered sugar and milk + coconut flakes.
How To Make Piña Colada Donuts…
You will start by combining your dry ingredients in a small bowl. In a larger bowl bowl, stir your sugar with the melted butter, then add the crushed pineapples, and Greek yogurt. Use canned crushed pineapples and do NOT drain… that extra pineapple juice is good because it adds even more moisture.
Next, simply add the dry ingredients into your wet ingredients and stir it all up. Your batter will kind of have a mousse-y texture to it. Spoon or pipe into your greased donut pans, and bake on 350ºF for about 16 minutes, or until the tops look a little golden. The donuts will still be soft, but after letting them cool in the pans, they should be easy to pop out.
For the glaze, just mix together the powdered sugar with a couple of tablespoons of milk. If for some reason it’s too thick, just add more milk (one tablespoon at a time) until you have the consistency that you like. Then sprinkle your coconut flakes right on top, and let your donuts set for a few minutes before serving.
I didn’t specify how much coconut to use in the recipe because I think you just kind of eyeball it to your liking. Some people might want to pack a ton of coconut on top of their donuts, and others might just want a light dusting of coconut. Go where your heart (or stomach?) takes you!
Did you try my piña colada donuts? Tag me on Instagram @justastastyblog and #justastastyblog.
Piña Colada Donuts – Gluten Free, Eggless
- 1 ½ cups gluten free flour (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 3 tablespoons unsalted butter melted
- ½ cup crushed pineapples
- 1 cup Greek yogurt room temperature
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- coconut flakes
- Preheat oven to 350°F and grease donut pans.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt to combine. Set aside.
- In a separate bowl, combine the sugar with the melted butter. Add the yogurt and crushed pineapples. Add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon or pipe the batter into prepared donut pan. Bake for 16-18 minutes. Allow donuts to cool in the pan before removing and glazing.
For the glaze:
- Stir together the powdered sugar and milk. If the mixture is too thick, add more milk (one tablespoon at a time).
- Gently dip each donut into the glaze and sprinkle with coconut flakes. Allow glaze to set before serving.
- Make sure the melted butter has cooled before adding to the yogurt and pineapple mixture.
- Do not drain the crushed pineapples. When you are measuring the crushed pineapples, be sure to include some of the juice for added moisture.
- Feel free to use however much coconut you’d like! There’s not a set amount.