Pandan Coconut Doughnuts

Ta-dah- homemade pandan coconut doughnuts! My only day off and I spent half of it making/frying doughnuts, lol. The dough contains mashed potatoes, which I love because it keeps the end result moist and fresh for longer than a few hours. Toooooo delicious – absolutely worth my time! 😂❤️😋

Adapted from Mashed Potato Doughnuts recipe in the Taste of Home Best of Country Breads cookbook

1 cup warm unsweetened coconut milk (from a can)*
3 cups sugar, divided
3 large eggs
1-1/2 cups warm mashed potatoes (plain, without milk or butter)**
5 tablespoons Earth Balance Vegan Buttery Sticks, melted***
2-1/4 teaspoons instant yeast (I used SAF Gold Instant Yeast)
1-1/2 teaspoons pandan paste
6 cups unbleached all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
Oil for frying (I used vegetable oil)

*I’ve been getting my coconut milk from Costco lately. Here, I warmed the coconut milk in the microwave for a minute, which I think got it a tad too hot, lol (I would likely just warm it for 45 seconds next time). However, by the time I measured and added the sugar, got the eggs out of the fridge etc., I think it was just the right temp. :)
**Make sure your mashed potatoes are well-mashed. I kept ours a bit chunky when I made it for dinner the other day and I had to mash it a little more in the batter, which was kinda tedious. Since my mashed potatoes were refrigerated, I transferred them to a plate and microwaved for 1 minute 30 seconds.
***Took me just 30 seconds to melt in the microwave.

Place warmed coconut milk in a large bowl. Add 2 cups sugar and eggs; beat well (I just used a fork). Mix in mashed potatoes and melted Vegan Buttery Sticks. Then, whisk in yeast and pandan paste. Next, switching to a spatula, mix in flour, baking powder, and salt (do not knead). Cover and refrigerate for 2 hours.

After 2 hours, remove dough from fridge. Working with a quarter portion of the dough each time, place dough on a floured surface and knead it briefly until it becomes smooth and cohesive. Roll dough to about 1/2” thickness. Cut out 3” rounds with a cookie cutter (I use a large frosting tip to make a hole in the center). In the meantime, heat oil in a large Dutch oven (about 20 minutes using medium-high heat). Then, fry doughnuts and doughnut holes a few at a time until golden brown on both sides, adjusting heat if necessary (if doughnuts are turning brown too quickly, reduce heat to medium). Drain on paper towels. Place remaining 1 cup sugar in a bowl. Lightly coat doughnuts with the sugar (our doughnuts were fairly cooled by the time we did this) and transfer to a container. Enjoy!

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4 Replies to “Pandan Coconut Doughnuts”

  1. These doughnuts look fantastic! You amaze me with your abilities with any types of foods. I wouldn’t even attempt a quarter of your recipes. However, I really enjoy seeing them and reading through the recipes. Thanks for the inspiration.

    1. I’m glad you enjoy reading them but I know for sure you won’t have any problems making them as well. ❤️

  2. Those look AMAZING!! I have no idea what pandan tastes like but I am confident I would love them.

    1. Hi Bonnie, what you taste is mostly the coconut flavor with a sort of flowery/jasmine fragrance…’s kind hard to describe but once you’ve smelled and tasted pandan, you will recognize it anywhere. While it compliments and enhances savory dishes too, pandan is often considered the vanilla of Asia as it is widely used in all sorts of desserts. The next time we get together, I’ll make you my favorite cake, pandan chiffon. :)

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