Coconut Matcha Doughnuts


It is no secret that I have an obsession and border line addiction to matcha. I’m sure most of you are familiar with this green tea Japanese powder by now, as it has grown in popularity world wide in recent years. I usually make my Super Strength Matcha every morning, but since I am always stocked with Do Matcha in my pantry and in celebration of National Doughnut Day last week, I decided to create my own matcha doughnuts.

Coconut and matcha pair together brilliantly, so I kept it simple by elevating both of these flavors (or so I thought I was keeping it easy). What I mean by that side comment is that coconut flour is difficult to work with. I found out during this recipe testing cycle that coconut flour is extremely absorbent and can easily result in a dry finished product. The trick is to have a 1:1 1/4 dry to wet ingredient ratio. Don’t worry, I did the math and experimenting for you. It took me 5 rounds to perfect these delectable treats, but it was so worth the time and cost.

These Coconut Matcha Doughnuts are flavorful, moist, and pair well with chocolate, coconut butter or flakes, edible flowers, nut butters, honey, etc. The choices are pretty abundant, so have fun and be creative with your glaze, toppings and/or dips! Pictured below is the doughnut plain (aka naked!), dipped in Theo’s dark chocolate, and with a coconut butter glaze and rose petals and buds. What one would you choose if you could dig in at this moment?


Coconut Matcha Doughnuts

Prep time: 5 mintues

Baking time: 15 minutes



  • ¾ cups sifted coconut flour
  • ½ tsp baking powder
  • 1 Tbsp matcha
  • Pinch of salt


  • 3 eggs
  • ½ cup full fat coco milk
  • ¼ cup coco oil
  • 2 Tbsp honey
  • ½ tsp vanilla


  1. Preheat oven to 350F.
  2. Sift 3/4 cup of coconut flour into a medium size bowl. Add 1/2 tsp baking powder, 1 Tbsp matcha powder, and a pinch of salt. Whisk until evenly mixed.
  3. Set aside and add eggs to a large bowl. Whisk until fluffy. Add 2 Tbsp honey and whisk another minute. Add 1/2 cup full fat coconut milk, 1/2 tsp vanilla+1/4 cup melted coconut oil. Whisk until thoroughly mixed.
  4. Add your dry ingredients to the wet with a hand held beater or Kitchen Aid mixer. don’t worry about over mixing because there is no gluten in coconut flour!
  5. When you dough is clump free, check for a slightly wet consistency. Spray doughnut tin with coconut oil and form the dough in each mold.
  6. Bake for 15 minutes at 350F and let cool for at least 15 minutes. Choose your glaze and toppings and enjoy!



    1. Hmm…good question. I would be lying if I told you I knew the answer to that, but my guess is to add an extra 1/2 Tbsp so the flavor pops. Let me know if you try it out!


    1. Why thank you! They were definitely worth the several trial and errors of recipe testing 🙂 I’m digging them with a coconut butter glaze ❤

      Liked by 1 person

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