Baked Coconut Flour Mochi Donuts with Honey Filling

These coconut flour mochi donuts are soft, fudgy, and pleasantly springy, with a sweet honey surprise in the center. They’re baked, easy to make, and perfect for a snack or dessert.

This recipe is adapted from the Baked Mochi Experiment and yields tender, chewy donuts made with coconut flour and glutinous rice flour. They are coated in white chocolate and filled with honey for a delightful contrast of textures and flavors.

Ingredients

Notes: Use mochiko or other glutinous rice flour (also called sweet rice flour). Regular white rice flour or brown rice flour is not the same and will not give the same chewy texture.

• Glutinous (sweet) rice flour – mochiko or sweet rice flour, 1/2 cup
• Coconut flour – 1/4 cup (substitute with almond or oat flour if desired; results will vary)
• Granulated sugar – 1/3 cup (coconut, date, or maple sugar work well; powdered honey or regular sugar also OK)
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Large eggs – 2
• Coconut oil – 2 Tbsp, melted (or avocado oil/light olive oil)
• Unsweetened almond or coconut milk – 1/3 cup
• Apple cider vinegar – 1 tsp (or lemon juice)
• Vanilla extract – 1 tsp

For the Glaze

• White chocolate chips – 1/2 cup, melted (use lower-sugar or sugar-free options if preferred)
• Coconut oil – 1 tsp (optional, to thin the glaze)
• Almond butter – 1/2 tsp (optional, for flavor and color)
• Honey – 3 Tbsp to fill the centers

How to Make

Directions: Preheat the oven to 350°F (175°C).

1. Whisk together the glutinous rice flour, coconut flour, sugar, baking soda, and salt until well combined.

2. In a separate bowl, beat the eggs and add the melted coconut oil, milk, apple cider vinegar, and vanilla. Mix until smooth.

3. Combine wet and dry ingredients and whisk until the batter is smooth and uniform.

4. Spoon or pour the batter into a well-greased donut pan, filling each cavity about 3/4 full. A silicone pan is easiest for removal.

5. Bake at 350°F for 15–18 minutes for metal pans, or about 20–22 minutes for silicone pans, until the tops are golden and a toothpick inserted into the donut comes out clean.

6. Allow the donuts to cool completely on a rack before glazing and filling. This recipe makes about 6–8 donuts depending on pan size.

How to Glaze and Fill

• Let the donuts cool completely before glazing.
• Melt the white chocolate chips in 20-second bursts in the microwave, stirring between bursts until smooth.
• Stir in 1 tsp coconut oil and 1/2 tsp almond butter (both optional). This thins the glaze, gives a light beige tone, and adds a subtle coconut-almond flavor.
• Dip the top of each donut into the melted chocolate and set glazed-side up on parchment paper.
• Important: spoon extra melted chocolate into the center hole of each donut to seal the bottom of the ring so it can hold the honey filling.
• Once the chocolate has hardened, spoon honey into the sealed center well of each donut.

Recipe Variations and Add-Ins

• Chocolate chip mochi donuts: fold mini chocolate chips into the batter before baking.
• Add extracts or natural flavorings—vanilla, almond, coffee, maple, lemon, or orange—to the batter for new flavor profiles.
• Bake in a muffin or mini cake pan if you don’t have a donut pan.

Healthy Tweaks

• Add antioxidants: Stir in up to 1 tsp of matcha, cinnamon, or cacao powder, or add a tablespoon or two of dried fruit for extra flavor and nutrients.
• Boost fiber: Add a tablespoon of ground flaxseed or a tablespoon of oats, nuts, or seeds to the batter.
• Reduce sugar: Cut the sugar in half or use a sugar substitute appropriate for baking.

Serving, Storage, and Tips

• Serve warm for the best texture—microwave briefly to revive chewiness if stored chilled.
• Store covered at room temperature for 1–2 days, refrigerate up to 5 days, or freeze up to 4 months. Reheat gently before serving.
• Use a silicone pan for easy removal, and always grease the pan (even silicone) to prevent sticking.
• Baking time will vary by pan material and donut size—bake until golden and a toothpick comes out clean.

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