Uploaded July 2018 | Updated September 2026, 2 weeks ago
In this video Marc Warde of Niche Gluten Free Dining, shows us how to make their Coconut Doughnuts with a chocolate centre.
Coconut doughnuts
Serves 4/6
Preparation time: 15 minutes
Cooking time: 3 minutes
Ingredients
250g pudding or sushi rice
500g coconut milk drink
70g granulated sugar
3 tbsp maple syrup
2tsp vanilla extract
125g desiccated coconut
white drinking chocolate (optional)
Instructions
1. Place the rice in a sieve and rinse well under running water.
2. Transfer the rice to a saucepan, add the coconut milk drink, granulated sugar, maple syrup and vanilla extract. Stir through and bring to a boil.
3. Put the lid on and let simmer gently for about 15 or so minutes, stirring occasionally.
4. Place the desiccated coconut in a pan and toast for a few minutes under constant stirring - some of the flakes should go golden brown. Once this happens, remove from the heat and set aside.
5. Once the time is up on the rice, turn off the heat and leave the rice to stand for a further 10 - 15 minutes. The liquid should have soaked into the rice and it should have the consistency of a thick porridge.
6. Transfer the rice to a bowl, add the toasted coconut and mix well.
7. Sprinkle white drinking chocolate on a large plate and also place some in a small bowl. Using latex gloves, form small balls from the rice, about the size of walnuts. Then roll these in the white chocolate in the bowl and place on the plate.
8. Then fry, if you like them extra crispy, mix 125g cornflour, 25g icing sugar, tsp vanilla add enough fizzy water to make a batter (cheese sauce texture) dip in the delicious balls before you deep fry them at 180oC for 2/3 minutes or crispy.
9. Drain on kitchen paper and roll in toasted coconut sauce, serve with either a fruit compote but delicious with either a salted caramel sauce or chocolate sauce.
In this video Marc Warde of Niche Gluten Free Dining, shows us how to make their Coconut Doughnuts with a chocolate centre.
Coconut doughnuts
Serves 4/6
Preparation time: 15 minutes
Cooking time: 3 minutes
Ingredients
250g pudding or sushi rice
500g coconut milk drink
70g granulated sugar
3 tbsp maple syrup
2tsp vanilla extract
125g desiccated coconut
white drinking chocolate (optional)
Instructions
1. Place the rice in a sieve and rinse well under running water.
2. Transfer the rice to a saucepan, add the coconut milk drink, granulated sugar, maple syrup and vanilla extract. Stir through and bring to a boil.
3. Put the lid on and let simmer gently for about 15 or so minutes, stirring occasionally.
4. Place the desiccated coconut in a pan and toast for a few minutes under constant stirring - some of the flakes should go golden brown. Once this happens, remove from the heat and set aside.
5. Once the time is up on the rice, turn off the heat and leave the rice to stand for a further 10 - 15 minutes. The liquid should have soaked into the rice and it should have the consistency of a thick porridge.
6. Transfer the rice to a bowl, add the toasted coconut and mix well.
7. Sprinkle white drinking chocolate on a large plate and also place some in a small bowl. Using latex gloves, form small balls from the rice, about the size of walnuts. Then roll these in the white chocolate in the bowl and place on the plate.
8. Then fry, if you like them extra crispy, mix 125g cornflour, 25g icing sugar, tsp vanilla add enough fizzy water to make a batter (cheese sauce texture) dip in the delicious balls before you deep fry them at 180oC for 2/3 minutes or crispy.
9. Drain on kitchen paper and roll in toasted coconut sauce, serve with either a fruit compote but delicious with either a salted caramel sauce or chocolate sauce.
