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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
- The donuts are mainly sweetened by mashed ube (purple sweet potato).
- 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!
Baked Coconut Ube Donut
yield: 6 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
- 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)
- Grease a donut pan and preheat the oven to 350 F.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ground ginger, and salt.
- In a small bowl, whisk together ube, sweetener, oil, milk, egg, and vanilla extract.
- Pour the wet ingredients into dry ingredients until evenly incorporated, making sure not to overmix.
- Scoop batter into the pan and bake for 12-14 minutes or until evenly browned.
- Remove from oven and allow donuts to cool on a wire rack for 10-15 min.
- To make the glaze, combine powdered sugar, coconut milk, and ube. Run the mixture through a sieve so that there are not lumps.
- Once the donuts are cooled, dip the donuts into the glaze and sprinkle with shredded coconut.
*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.