Coconut-Dusted Pistachio Donuts


This past weekend was a little crazy. It started off fantastic, with an incredible Saturday. We finally found the right combination and booked our flights to Australia for Ironman Cairns in June!

Then we decided to postpone our workout to Sunday and head to Keystone for an afternoon on the slopes. The snow was better than it was a few weeks ago and about 15 runs open – getting better every week! After several hours of great riding, we stopped at a bar in-town that was playing the National Championship SEC Championship and cheered on our Dawgs to a heartbreaking loss.

After the game, Kirk started feeling a little under the weather and we headed home instead of Breckenridge – where we spent a rough night – getting sick is never fun. He was feeling much better on Sunday morning, but we were both exhausted and it was around 4PM by the time I got around to my Pistachio recipe.


My original idea was to make a cake, but then I discovered that the green I had envisioned is typically from pudding mix or food coloring. Disappointing.

Well…I do like donuts, so I thought it might be worth a try. Just a little coconut in the donut, keeping the pistachio flavors as the highlight of the cake. The frosting is like a dusting of snow on nutty cake – that’s the vision I had in my head.

Coconut-Dusted Pistachio Donuts {MMAZ #16}
Recipe type: breakfast
Cuisine: donut
Serves: 12 donuts
For the Donuts
  • 2 cups cake flour
  • 1 cup pistachios, shelled
  • 1 cup sugar, organic
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup almond milk
  • 1 teaspoon coconut extract
  • 8 tablespoons non-dairy margarine
For the Frosting
  • ¾ cup coconut
  • ½ cup So Delicious non-dairy creamer
  • 1 cup powdered sugar
  • 1 tablespoon non-dairy margarine
  • 2 tablespoon flour
  1. Pre-heat oven to 350 degrees.
  2. Throw pistachios in food processor and mix until crushed and powdered. Mix with other dry ingredients in a medium bowl (flour through salt).
  3. Mix the wet ingredients together in a small bowl (almond milk through butter)
  4. Combine wet & dry ingredients together in one bowl and mix until just combined.
  5. Spray donut pan with cooking spray. Transfer batter to donut pan using small spoon or tablespoon – stopping below the top of the center piece. This will ensure that your donut still has a hole after baking.
  6. Place pan in oven and bake for 14-16 minutes, or until donut springs back when lightly touched.
  7. While donuts are baking, mix together all ingredients except flour in a stand mixer. Add flour a little at a time until the desired consistency is achieved.
  8. Allow donuts to cook completely, then use butter knife to loosen the donut edges from the pan and transfer to wire rack or plate.
  9. Holding the bottom half of the donut, dip the half into the frosting and rest on plate. Sprinkle with additional coconut flakes and serve!

These donuts are a little more dense than my previous creations, which make them a little more filling. And you know I love protein in my donuts, which the pistachios add this time.

I recommend enjoying these donuts with a cold glass of your favorite non-dairy milk. Eating by the fire would also be a great idea!


You might also enjoy my previous donut creations:


Questions for you:

  • What is your favorite nut to snack on?
  • Were you cheering on your favorite team this weekend?

Subscribe & Download FREE eBook

If you enjoyed this post, you'll want to sign up for the email newsletter and be the first to know about new workouts, recipes, fitness inspiration and more! As a thank you - you also get a FREE copy of my "Healthy Inspirations for YOU!" eBook.

Click here to download now.


    • says

      I think it’s fun that I seem to be “famous” for donuts, I’ve only made 4 so far. :) What do you not like about donuts? I thought everyone liked them!

    • says

      Yea, pretty sure it was altitude sickness, we’re going to try something different this weekend to see if we can prevent it. Not. fun.

      Brainstorming some quinoa creations yet? 😉

  1. says

    I’m glad that Kirk is feeling better- and that you booked your flight! Woohoo!! I’m sure it seems a lot more “real” now!
    Your doughnuts are drool-worthy! Love the coconut combo!
    When I first ground up my pistachios, I got a light green cream. But when I added tofu, it turned more white (there’s still a green hue, but it’s hard to see in the photos).
    Favorite nut to snack on? That’s an impossible decision! But, if I had a gun to my head, I’d probably say cashews (which is Greg’s least favorite!).
    Lauren @ Oatmeal after Spinning recently posted…Yoga, Beer And CakeMy Profile

    • says

      Real and a little scary – 6 months will be here before we know it!

      My pistachios were green on the outside, but not a hint of green once ground. I almost added veggies to get some green, but didn’t have time if it didn’t work out. I’ll have to try next time. :)

    • says

      Isn’t it interesting how many foods we still find that are “new” like this. It’s kind of like me and Kale – how did I not eat that earlier?! 😉

  2. says

    pistachios are one of my favorites, definitely. up there with cashews and almonds. I thought about some kind of cake too – I envisioned a chopped pistachio frosting…

    what IS that weird green pistachio flavor? the puddings and cakes… so not real pistachio flavor?
    Kristina recently posted…chili lime pistachio butterMy Profile

    • says

      Ooh – chopped pistachio frosting sounds amazing. Kind of like a crumble, right?!

      I can’t really remember the fake pistachio flavor, but I can’t imagine it’s nearly as good as the original. I really want to try spinach for color and see if the flavor can be easily masked!

  3. says

    You make the most unique/interesting-sounding donuts! I mean, I’ve never been a donut fan, but I have a feeling I could eat an entire batch of these. And I bet you could get some pistachio-green-baked-goods by adding some blended spinach/spinach juice! Because food’s just more fun if it’s green. Like jello’s boxed pistachio pudding–It was my favorite as a kid, but hoo buddy, nothing natural about that color.
    Allie recently posted…Reasons to Get out of Bed: Books and CoffeeMy Profile

  4. says

    Have you ever thought about writing an ebook or guest
    authoring on other websites? I have a blog based on the same ideas you discuss
    and would really like to have you share some stories/information.
    I know my subscribers would value your work. If you’re even remotely interested, feel free to send me an email. recently posted…http://greencoffeeburnblog.comMy Profile


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge