These mochi donuts are sure to be the talk of the brunch. Coconut and ube pair wonderfully together and these are perfectly sweet (in my opinion). They are a little denser than a yeast cake donut, but a lot chewier because of the sweet rice flour. It took me about 5 recipes to get these right (as you can see by my donut graveyard below).

I hope you enjoy them as much as we did!

DISCLAIMER: There are a few affiliate links within this article, don’t feel pressure to purchase these, but they do help pay the bills!

Before we jump into this recipe, let’s have a crash course on a couple of ingredients. If you are already familiar with these, go ahead and skip ahead!

What is Mochi?

The word โ€œmochiโ€ refers to the sweet rice dough used in a variety of desserts and dishes. In Japan, mochi is a type of rice cake that was a popular meal among Samurai. A small piece of mochi is equivalent to a bowl of rice that made for an easy travel meal, and was able to keep the Samurai content for long periods of time.

There’s more history about mochi on my favorite mochi ice cream company’s site, My/Mo Mochi!

What is Ube?

One word, PAH-TAY-TOE. Yup! Ube is literally a type of potato or yam, originally from the Philippines. It’s sweeter than a sweet potato, with a slight nuttiness and vanilla flavor and makes for one DELICIOUS dessert. It’s a bright purple making it easy to spot in dishes. Ube promotes gut health, is rich in antioxidants and full of vitamin C, making these donuts super healthy (let’s laugh together, **winky face**).

Now that we are familiar with these unfamiliar ingredients, let’s get started on these super delicious, super easy, coconut mochi donuts.


Donut Base

Dry Ingredients

Wet Ingredients

Ube Glaze

  • Powdered Sugar
  • Salt
  • Ube Extract
  • Coconut Milk (or milk of choice)
  • Toppings/Sprinkles


Step #1

Pre-heat your oven to 350 degrees, crank up some music, and start on the donut base. Whisk together the Mochiko rice flour, all-purpose flour, sugar, baking powder, and salt in a medium bowl (or in your KitchenAid if you’re boujee like that).

Step #2

Add the eggs, coconut milk, and coconut extract in the dry base and whisk until combined.

Lastly, add the melted coconut oil and whisk frantically (I’m a little dramatic) to combine before the coconut oil solidifies.

I’m a visual learner, so I made a video to show you the consistency that the donut base should be. Enjoy!

Step #3

Lightly grease your donut pan and scoop the base into each mold. I used 1/4 cup to scoop the batter and these silicone donut pans, they’re easy to clean and the donuts popped out of the mold without any breakage.

Bake the donuts for 15-17 minutes and let them COMPLETELY cool down. If the donuts are warm, the glaze will melt off (they’ll still be delicious, just a little ugly).

Step #4

While the donuts are cooling down, have a little dance break and then start on the ube glaze.

In a small-medium bowl, whisk together the powdered sugar and salt.

Add the ube extract (a little goes a long way) and the coconut milk and whisk until it’s a bright smooth purple (brightness depends on what extract brand you use). Also, DO NOT taste the ube extract, it’s terrible by itself and your tongue will be purple the rest of the day #mistakesweremade.

Note: If the glaze is toothick, add a tablespoon at a time of coconut milk to thin it out. If it’s too thin, add more powdered sugar to thicken it up.

Step #5

When I dip, you dip, we dip!

It’s time to glaze the donuts by using the dip method. The way to get a perfect glaze is to place the donut on top of the glaze (do not push down) and leave it there for a couple of seconds.

After, twist the donut and lift. This will create a perfectly glazed donut (99.9% of the time), then place the donuts onto a cooling rack. Some glaze may drip off, so make sure you have a cookie sheet underneath to catch the drippings.

Here’s a short clip showing this dipping method.

Turn your volume up for fun audio.

I do not own the rights to this song, Freak Nasty does!

Step #6

Decorate and Enjoy!

Top the donuts (while the glaze is still wet) with your sprinkle or topping of choice. Coconut flakes are my favorite and make for a yummy crunch.

Tada! You have made some delicious Ube Glazed Coconut Mochi Donuts!

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