Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache

Indulge in the irresistible fusion of bold espresso, tropical coconut, and rich chocolate with these Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache. This unique twist on classic doughnuts combines the smoky charm of grilling with the creamy decadence of a mocha-infused ganache, delivering a treat that’s both sophisticated and delightfully comforting. Whether you’re a coffee lover seeking your next favorite dessert or a doughnut enthusiast looking for a fresh take, these doughnuts promise an unforgettable experience with every bite.

Reasons to Love Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache

• Bold and Balanced Flavors: The robust espresso glaze complements the subtle sweetness of coconut, creating an exquisite flavor harmony.
• Unique Grilling Method: Grilling doughnuts imparts a subtle smoky note and crispy edges, elevating texture beyond the usual fried or baked versions.
• Decadent Mocha Ganache: A smooth, coconut-infused chocolate ganache adds richness and a luscious finish that pairs perfectly with the espresso glaze.
• Perfect for Any Occasion: These doughnuts are ideal for brunch, coffee breaks, or as a show-stopping dessert at gatherings.
• Homemade Goodness: Crafted from scratch with simple ingredients, they offer a fresh and wholesome alternative to store-bought doughnuts.

The Ingredient Lineup

• 1 1/8 cups canned coconut milk, warm (substitute with regular milk if preferred)
• 1/4 cup sugar – for activating yeast and sweetness
• 2 1/4 teaspoons instant or active dry yeast (one package)
• 2 whole large eggs, beaten – enriches the dough
• 1 1/4 sticks unsalted butter, melted – adds tender texture
• 4 cups all-purpose flour – the dough base
• 1/4 teaspoon salt – balances sweetness
• 1/4 cup coconut water – boosts coconut flavor and moisture
• 3/4 to 1 cup powdered sugar – for the espresso glaze
• 2 tablespoons strong black coffee – infuses the glaze with espresso flavor
• 2 tablespoons unsweetened shredded coconut – adds texture and coconut essence
• 5 ounces milk chocolate – base for the ganache
• 7 tablespoons coconut milk – makes the ganache silky and rich
• 2 teaspoons instant espresso powder – intensifies mocha flavor in ganache
• 1 teaspoon vanilla extract – rounds out the flavors

Cook’s Kit

• Mixing bowls – for dough and glaze preparation
• Stand mixer with dough hook (optional but helpful) – to knead dough effortlessly
• Rolling pin – for rolling dough evenly
• Doughnut cutter or two round cutters (one large and one small) – to shape doughnuts
• Grill or grill pan – for grilling doughnuts
• Small saucepan – to melt chocolate and prepare ganache
• Whisk – for blending glaze and ganache
• Cooling rack – to cool doughnuts after grilling
• Spatula – for spreading glaze and ganache

Stepwise Method: Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache

Step 1: Activate the yeast

Warm the canned coconut milk to about 110°F (warm to the touch but not hot). In a large bowl, combine the warm coconut milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.

Step 2: Prepare the dough

Add the beaten eggs and melted unsalted butter to the yeast mixture. Stir to combine. In a separate bowl, whisk together the flour and salt, then gradually add the dry ingredients to the wet mixture. Use a stand mixer with a dough hook or your hands to knead the dough for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, one tablespoon at a time.

Step 3: First rise

Lightly grease a clean bowl and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Step 4: Shape the doughnuts

Once risen, punch down the dough to release air. On a floured surface, roll the dough to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out doughnut shapes. Transfer the doughnuts to a parchment-lined tray, cover, and let them rise for another 30-45 minutes.

Step 5: Prepare the grill

Preheat your grill or grill pan to medium heat. Lightly oil the grates or pan surface to prevent sticking.

Step 6: Grill the doughnuts

Place the doughnuts on the grill and cook for 2-3 minutes on each side. Watch carefully to avoid burning; you want nice grill marks and a crisp exterior while keeping the inside soft and fluffy. Remove and let cool slightly on a wire rack.

Step 7: Make the espresso glaze

In a small bowl, whisk together powdered sugar, strong black coffee, and vanilla extract until smooth. Stir in the unsweetened shredded coconut. The glaze should be thick but pourable; adjust consistency with a bit more powdered sugar or coffee as necessary.

Step 8: Prepare the mocha coconut ganache

In a saucepan over low heat, combine milk chocolate, coconut milk, and instant espresso powder. Stir continuously until the chocolate melts completely and the mixture is smooth and glossy. Remove from heat and stir in vanilla extract.

Step 9: Glaze and ganache the doughnuts

Dip the grilled doughnuts into the espresso glaze, allowing excess to drip off. Place them back on the cooling rack. Once the glaze sets slightly, drizzle or spread the mocha coconut ganache over the top. You can layer as much ganache as you like for a richer taste.

Step 10: Serve and enjoy

Let the ganache set for a few minutes before serving. These doughnuts are best enjoyed fresh with a warm cup of coffee or your favorite beverage.

Substitutions by Category

• Milk Alternatives: Use almond, oat, or soy milk instead of canned coconut milk for a different flavor profile or dietary preference.
• Sweeteners: Substitute white sugar with coconut sugar, maple syrup, or agave syrup in the dough and glaze for a natural twist.
• Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend, though texture may slightly vary.
• Chocolate: Swap milk chocolate with dark chocolate (minimum 60% cocoa) for a more intense mocha ganache.
• Coffee: Use decaffeinated coffee or espresso powder if you prefer a caffeine-free option.

Cook’s Commentary

These Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache strike a delightful balance between tropical sweetness and deep coffee flavor. The grilling method is unconventional for doughnuts but brings a smoky nuance that pairs beautifully with the espresso glaze. Coconut milk enriches the dough, lending a subtle creaminess that complements the shredded coconut topping.

When grilling, keep a close eye on the doughnuts to avoid charring. The mocha ganache can be adjusted to taste — add more espresso powder for a stronger coffee kick or more coconut milk for a creamier drizzle. This recipe is versatile and approachable for bakers of all skill levels, with room to personalize the flavors.

Leftovers & Meal Prep

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving. Reheat briefly on a grill or in a microwave to restore freshness.

If prepping ahead, you can make the dough a day in advance and refrigerate after the first rise. Bring it back to room temperature before shaping and proceeding with the recipe. The mocha ganache keeps well refrigerated and can be gently reheated before use.

Top Questions & Answers

Can I bake these doughnuts instead of grilling?

Absolutely! Preheat your oven to 375°F (190°C) and bake doughnuts for 10-12 minutes or until golden brown. Grilling adds a unique smoky flavor and texture, but baking yields a soft, tender doughnut as well.

Is it necessary to use both coconut milk and coconut water?

Using both enhances the coconut flavor and provides balanced moisture for the dough. Coconut milk adds richness, while coconut water keeps the dough light. You can use regular milk and water if preferred, but the coconut essence will be milder.

How can I make the glaze thicker or thinner?

Adjust powdered sugar to control thickness. Add more powdered sugar to thicken or a splash of coffee to thin the glaze. Aim for a consistency that coats the doughnuts without dripping excessively.

Can I prepare the ganache without espresso powder?

Yes, omit the espresso powder for a simple coconut chocolate ganache. The mocha flavor will be less pronounced, but the ganache remains rich and delicious.

More Recipes You’ll Love

• Coconut Lime Doughnuts – a bright and zesty tropical treat
• Mocha Doughnuts – classic coffee and chocolate indulgence
• Vegan Chocolate Coconut Cupcakes – rich, moist, and dairy-free
• Grilled Peach Dessert with Coconut Cream – a smoky, sweet summer delight

Final Bite

Treat yourself to these Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache for a dessert experience that’s as memorable as it is delicious. The interplay of smoky grilled dough, vibrant espresso glaze, and silky mocha ganache delivers layers of flavor and texture, transforming a humble doughnut into a gourmet delight. Whether for a weekend brunch or a special occasion, this recipe will quickly become a favorite in your baking repertoire.

Savor every bite, and don’t forget to share the joy with friends and family — these doughnuts are best enjoyed together!

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