Fluffy, purple donuts with a tropical twist.
Hey there!
These Ube Donuts with Coconut Glaze are one of my favorite sweet treats to make when I want something a little different, a little tropical, and a whole lot delicious.
They’re soft and moist on the inside, beautifully purple (thanks to the ube), and topped with a sweet, creamy coconut glaze.
If you’ve never had ube before—it’s a purple yam with a rich, slightly nutty, vanilla-like flavor. Paired with coconut? Chef’s kiss.
They’re baked, not fried—so they’re a bit lighter too. And they look stunning. Perfect for brunch, snacks, or a treat to impress guests.
🍴 What You’ll Need
For the Donuts:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup ube halaya (purple yam jam)
- 1 large egg
- ½ cup whole milk
- ¼ cup melted butter
- 1 tsp vanilla extract
For the Coconut Glaze:
- 1 cup powdered sugar
- 2 tbsp coconut milk
- ¼ tsp vanilla extract
- Toasted shredded coconut (optional topping)
💡 Pro Tips
- Use ube halaya, not ube extract—it gives better flavor and that moist texture.
- Don’t overmix the batter—stir just until combined so the donuts stay soft.
- Grease your donut pan even if it’s nonstick—ube tends to stick more than regular batter.
- Cool before glazing so the glaze doesn’t slide right off.
- Toast the coconut flakes—makes a huge flavor difference!
🔧 Tools You’ll Need
- Mixing bowls
- Whisk
- Silicone or metal donut pan
- Cooling rack
- Small saucepan (for glaze)
- Spatula
🔁 Substitutions & Variations
- Use ube extract + mashed sweet potatoes if you can’t find ube halaya
- Swap coconut milk with regular milk + coconut extract
- Make it vegan: use non-dairy milk, vegan butter, and a flax egg
⏱️ Make-Ahead Tips
- Bake the donuts the day before and store unglazed in an airtight container.
- Glaze them right before serving for best texture and shine.
🔥 Servings & Cook Time
Makes: 6 donuts
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
🧠 Why This Recipe Works (Quick Science)
- Baking powder helps the donuts rise light and fluffy.
- Ube halaya adds moisture and natural sweetness.
- Melted butter keeps the donuts tender.
- Coconut milk in the glaze helps it set into a smooth, glossy finish.
🍽 Meal Plan Ideas
- Sweet brunch with fruit and tea
- Dessert after grilled chicken or rice bowls
- Afternoon snack with iced coffee
- Pack one in a lunchbox (just skip the glaze to avoid stickiness)
❗ Common Mistakes
- Using too much flour—scoop gently or spoon into your measuring cup.
- Not letting them cool before glazing—warm donuts = melted, messy glaze.
- Not mixing the ube halaya well into the batter—it should be evenly combined.
- Forgetting to grease the pan—these donuts love to stick!
🍴 What to Serve With
- Hot coffee or cold brew
- Fresh mango or pineapple slices
- A light coconut or vanilla yogurt parfait
- Matcha latte or Thai iced tea
👩🍳 Let’s Make Ube Donuts!
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Ingredients: 1 cup all-purpose flour, 1 tsp baking powder, ¼ tsp salt, ½ cup granulated sugar (all dry)
Step 2: Mix Wet Ingredients
In a separate bowl, combine the ube halaya, egg, milk, melted butter, and vanilla. Whisk until smooth and purple.
Ingredients: ½ cup ube halaya, 1 large egg, ½ cup whole milk, ¼ cup melted butter, 1 tsp vanilla extract
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry. Stir until just combined—don’t overmix!
Ingredients: Purple ube mixture from Step 2 + dry flour mixture from Step 1
Step 4: Fill Donut Pan
Spoon or pipe the batter into a greased donut pan, filling each cavity about ¾ full.
Ingredients: Fully mixed purple batter from Step 3
Step 5: Bake the Donuts
Bake at 350°F (175°C) for 15 minutes, or until a toothpick comes out clean.
Ingredients: Donut batter in greased donut pan
Step 6: Cool Completely
Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Ingredients: Baked ube donuts, fully set
Step 7: Make the Coconut Glaze
In a small bowl, whisk together powdered sugar, coconut milk, and vanilla until smooth and pourable.
Ingredients: 1 cup powdered sugar, 2 tbsp coconut milk, ¼ tsp vanilla extract
Step 8: Glaze the Donuts
Dip each cooled donut into the coconut glaze, then sprinkle with toasted coconut if you like.
Ingredients: Cooled ube donuts, prepared coconut glaze, optional toasted shredded coconut
🧊 Leftovers & Storage
- Store glazed donuts in an airtight container at room temp for 2 days.
- Want to keep them longer? Skip the glaze and freeze the plain donuts for up to 1 month.
❤️ Why I Love This Recipe
This recipe takes me right to the islands—without ever leaving my kitchen. I discovered ube while traveling in the Philippines and instantly fell in love with its rich, earthy flavor and that jaw-dropping color. Ever since, I’ve found ways to bake it into anything I can—especially donuts.
Why this recipe’s a fave:
- Soft, pillowy donuts without frying
- That magical combo of ube + coconut
- Easy to make and impressive to serve
- Naturally colorful with no food dye
- Feels like a mini vacation in a bite
❓ FAQ
Can I use ube extract instead of ube halaya?
You can, but use it with mashed sweet potato or taro to get the right texture.
Can I fry these instead of baking?
This recipe is meant for baking. Frying would need a different dough.
Can I make these gluten-free?
Try a 1:1 gluten-free baking mix, but results may vary slightly.
Can I use canned coconut milk?
Yes! Shake it well first so it’s smooth.
Ready to Bake?
Hope you love these as much as I do! If you try them, leave a comment and tell me how it went—or ask any questions if you run into trouble. Happy baking! 💜🍩
