Pina Colada Doughnut
Last year I went on a girl’s trip to Arizona with my high school BFF’s. As I have said before about Arizona, it’s hot. You don’t have to defend the heat to me by saying, “at least there is no humidity.” Because when it’s 114 degrees outside, it doesn’t matter. Your sweating, you better not be wearing any metal buttons or zippers or they may be burning your skin, and it’s still 114 degrees people, that’s hot!
However, on that trip, we spent one glorious day and night at a beautiful resort that had a lazy river. The lazy river was important because it was too hot to do anything but float on an intertube, giggle about anything and everything like we were 16 again, and drink the most outrageously delicious pina coladas. Granted, we had to control ourselves on these pina coladas; they came in a small solo plastic cup and cost $12 a cup! But they were so good.
These donuts bring me back to that weekend. Inspired by the honey dipped rim with toasted coconut. Enjoy!
Stay tuned each day for a new variation, it’s DONUT week here on Shugary Sweets. I’m off on vacation with the family, possibly sipping some pina coladas if I’m lucky!
- 1 batch of basic yeast doughnut recipe, prepared
- 1/4 cup heavy cream
- 1/4 cup pineapple juice
- 2 tsp rum flavoring
- 1 Tbsp honey
- 4 cup powdered sugar
- 1 cup toasted coconut
- Prepare basic yeast doughnut recipe. (see recipe index)
- In saucepan, mix cream and pineapple juice until warm. Remove from heat. Stir in rum flavoring and honey. Whisk in the powdered sugar until smooth.
- Dip each doughnut into the glaze, then sprinkle with some toasted coconut. Enjoy!
I make my toasted coconut by spreading one bag (10oz) sweetened coconut on cookie sheet. Bake in a 300 degree oven for about 20 minutes, stirring every 5 minutes. Cool and store in reusable bag, sealed tight.
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