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A flavorful and boozy sweet treat that can also be made non-alcoholic. These piña colada donuts have a wonderful tropical aroma, making them the perfect end to a picnic or barbecue this summer. If you make them non-alcoholic they are also great for a baby shower, end of school party, or a work potluck.
The donut batter calls for both pineapple purée and shredded coconut. To make pineapple purée simply put a few pineapple pieces into a blender. It is important you use purée and not juice because juice will make the batter too runny and the donuts will be too dense once baked.
As this batter recipe calls for more liquids than the other ones I made, I only used egg white instead of whole eggs. You first beat the egg whites with the sugar, then you fold in the other ingredients. This will result in light and airy donuts, despite the recipe using heavy ingredients like pineapple purée.
The glaze calls for icing sugar, pineapple juice, and white rum. If you (or your guests) do not drink, you can substitute the alcohol for 2 additional tbsp. of pineapple juice. After glazing the donuts I chose to sprinkle some finely shredded coconut over the glaze before it set. It doesn’t add much flavor, but it gives a nice texture. However, this step is optional.
You can make and glaze these donuts the night before. Store them at room temperature partly covered. If the temperature is too hot, store them in the fridge to prevent the glaze from melting.
These donuts freeze well inside closed tupperware or ziplock bags. Thaw them at room temperature for 10-15 minutes right before eating them.
And finally, here’s the recipe:
Piña Colada Donuts
For the batter:
- 2 large egg whites at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 5 tbsp. (30 g/ 1 oz.) finely shredded unsweetened coconut
- 3 tbsp. pineapple purée
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 1 ¾ cup (200 g/ 7 oz.) icing sugar
- 2 tbsp. fresh pineapple juice
- 2 tbsp. Bacardi (white rum)
- shredded coconut for decoration
For the batter:
- Pre-heat oven to 180 °C (350°F).
- In a bowl sift the flour then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Add the vanilla extract, salt, cream, and whisk until incorporated.
- Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each addition. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melted cooled butter. Add the finely shredded coconut and pineapple purée and gently mix.
- Grease the donut pan with room temperature butter. Pipe the batter filling ¾ of each cavity. Bake for 10 minutes, or until donut spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the donuts to cool in the donut pan for 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the glaze:
- Place the icing sugar into a bowl. Add the pineapple juice and rum, and mix until creamy (make sure there are no sugar lumps). If the glaze is too thick, you can add 1 more tbsp. pineapple juice. Dip the donuts into the glaze. Transfer them back to the rack for approximately 15 minutes for the glaze to set.
- Sprinkle shredded coconut over the glaze before it sets.