I. CANNOT. CONTAIN. MY. EXCITEMENT. Because these coconut ube donuts are perhaps one of the best things I have ever made. BTW ube is purple sweet potato! What baffles me even more is the fact that they’re quite healthy and can still whet my appetite. And did I mention that they are whole grain and refined sugar free!

What I find so successful about this recipe is

1. The donuts are mainly sweetened by mashed ube (purple sweet potato).
2. The ube also acts as the oil/fat in the recipe so no additional oil needs to be added, although I added 1-2 tbsp. of coconut oil for extra moistness.

Ube is most commonly associated with Philippine cuisine where it is used in desserts such as ice cream, cookies, cakes, donuts, and pastries. It contains a gorgeous natural purple tint and is very eye-appealing. The combination of coconut and ube is popular in the Philippines so in today’s donut, I used a coconut milk glaze with shredded coconut on top and it is so so divine. I am drooling just thinking about it again!

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Baked Coconut Ube Donut

yield: 6 donuts

Ingredients:

For donuts:

• 3/4 c. whole wheat flour or all-purpose flour*
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/8-1/4 tsp. ground ginger
• pinch of salt
• 2-3 tbsp. liquid sweetener (I used honey)
• 2 tbsp. milk (any type of milk works)
• 1-2 tbsp coconut oil*
• 1/2 c. mashed ube
• 1 egg
• 1 tsp. vanilla extract

For glaze:

• 1 c. powdered sugar
• 2 tbsp. full fat coconut milk
• 1 1/2 tbsp mashed ube
• toasted and non-toasted shredded coconut flakes for topping (optional)

Directions:

1. Grease a donut pan and preheat the oven to 350 F.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ground ginger, and salt.
3. In a small bowl, whisk together ube, sweetener, oil, milk, egg, and vanilla extract.
4. Pour the wet ingredients into dry ingredients until evenly incorporated, making sure not to overmix.
5. Scoop batter into the pan and bake for 12-14 minutes or until evenly browned.
6. Remove from oven and allow donuts to cool on a wire rack for 10-15 min.
7. To make the glaze, combine powdered sugar, coconut milk, and ube. Run the mixture through a sieve so that there are not lumps.
8. Once the donuts are cooled, dip the donuts into the glaze and sprinkle with shredded coconut.

Notes:

*You may remove the oil if you want and substitute it with ube.

*I expected my donuts to come out with a purple interior, but because I used whole wheat flour and a dark liquid sweetener, the donuts looked more brown. If you would like a more purplish color, you may use all-purpose flour and a light colored liquid sweetener.

*If you do not have ube, feel free to use other types of sweet potato.

*Nutrition facts are estimates