If you’ve ever found yourself dreaming about the decadent Krispy Kreme Coconut Caramel Doughnut, you’re not alone! This addictive treat combines the fluffiest doughnut, rich caramel, and toasted coconut for a bite that feels like dessert paradise. Whether your nearest Krispy Kreme is miles away or you love baking at home, this step-by-step copycat recipe is designed to bring the magic straight to your kitchen.
Making these doughnuts from scratch does take a little effort, but the melt-in-your-mouth texture and gooey caramel reward you with every bite. Bonus: you can customize the toppings to your heart’s desire and wow your friends and family! If you’re a fan of other classic treats, check out our treats or browse irresistible options in our cake and baked-dishes sections for more sweet inspiration.
Table of Contents
How to make Coconut Caramel Doughnuts
To capture that signature Krispy Kreme pillowy doughnut, we start with an airy yeasted dough. After frying to golden perfection, the doughnuts are glazed with silky caramel, showered in toasted coconut, and finished with a tempting caramel drizzle. Each step is easy to follow—let’s get started!
Nutrition facts
While exact numbers depend on doughnut size and amount of caramel used, each coconut caramel doughnut contains approximately 350-400 calories, 18g fat, and 45g carbohydrates. It’s an indulgent treat, best savored occasionally—but it’s every bit worth it when homemade!
Ingredients
- 2 1/4 teaspoons active dry yeast — 🛒 Buy on Amazon
- 1 cup warm whole milk — 🛒 Buy on Amazon
- 1/4 cup granulated sugar — 🛒 Buy on Amazon
- 2 large eggs — 🛒 Buy on Amazon
- 6 tablespoons unsalted butter, melted — 🛒 Buy on Amazon
- 1 teaspoon salt — 🛒 Buy on Amazon
- 3 1/2 cups all-purpose flour (more as needed) — 🛒 Buy on Amazon
- Vegetable oil, for frying — 🛒 Buy on Amazon
- 1 cup brown sugar (for caramel) — 🛒 Buy on Amazon
- 6 tablespoons butter (for caramel) — 🛒 Buy on Amazon
- 1/2 cup heavy cream (for caramel) — 🛒 Buy on Amazon
- 1 teaspoon vanilla extract — 🛒 Buy on Amazon
- 1 1/4 cups sweetened shredded coconut — 🛒 Buy on Amazon
Tools you’ll need
- Stand mixer with dough hook (or large bowl and wooden spoon)
- Rolling pin
- Doughnut cutter (or two round cutters)
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Baking sheet with wire rack
- Small saucepan (for caramel)
- Baking tray (for toasting coconut)
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine warm milk and yeast. Let sit until foamy, about 5 minutes. Add eggs, sugar, melted butter, and salt. Mix in flour, one cup at a time, until soft dough forms.
- Knead: Knead the dough for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and set aside in a warm place for 1-2 hours until doubled in size.
- Shape the Doughnuts: Punch down dough. Roll out on a floured surface to 1/2-inch thickness. Cut out doughnuts with a doughnut cutter. Place on a parchment-lined baking sheet. Cover loosely with a towel and let rise for 30-45 minutes.
- Fry: Heat oil in a deep fryer or heavy pot to 350°F. Fry doughnuts 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on wire rack.
- Make the Caramel: In a saucepan, melt butter and brown sugar. Stir in heavy cream, bring to a simmer, and cook until thickened. Remove from heat and let cool slightly.
- Toast the Coconut: Spread shredded coconut on a baking tray; bake at 325°F for 5-7 minutes, stirring occasionally, until golden brown.
- Assemble: Dip each warm doughnut into caramel. Sprinkle generously with toasted coconut. Drizzle extra caramel on top for a bakery-worthy finish.
What to serve with
Drinks: These doughnuts are perfectly paired with hot coffee, chai tea, or a glass of cold milk for the ultimate breakfast treat. For a café-style experience, try alongside a homemade latte—find inspiration on our drinks page.
Sides: For a brunch spread, serve with fresh fruit salad or add mini sandwiches to keep things balanced. A scoop of vanilla ice cream transforms these doughnuts into a decadent dessert!
Variations
- Add a chocolate glaze underneath the caramel for a “Samoa” twist.
- Swap caramel for dulce de leche for a richer experience.
- Add chopped macadamia nuts for tropical crunch.
- Use gluten-free flour mix to adapt for dietary needs.
- Top with white chocolate drizzle for extra indulgence.
Ingredient Substitutes
- All-purpose flour
- Bread flour (yields chewier texture)
- Gluten-free flour blend
- Whole milk
- 2% milk
- Oat milk (for dairy-free)
- Butter
- Margarine
- Coconut oil
- Heavy cream (for caramel)
- Evaporated milk
- Full-fat coconut milk
- Shredded coconut
- Toasted chopped pecans or almonds
- Brown sugar (for caramel)
- Coconut sugar
- White sugar with 1 tsp molasses
- Active dry yeast
- Instant yeast (reduce rise times slightly)
Ingredients
2 1/4 teaspoons active dry yeast
1 cup warm whole milk
1/4 cup granulated sugar
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon salt
3 1/2 cups all-purpose flour (more as needed)
Vegetable oil, for frying
1 cup brown sugar (for caramel)
6 tablespoons butter (for caramel)
1/2 cup heavy cream (for caramel)
1 teaspoon vanilla extract
1 1/4 cups sweetened shredded coconut
Instructions
Combine warm milk and yeast in a mixer; let sit until foamy.
Add sugar, eggs, melted butter, and salt to the bowl.
Gradually mix in flour until a soft dough forms.
Knead dough for 5-7 minutes until smooth; transfer to greased bowl and let rise until doubled.
Punch down, roll to 1/2-inch thick, and cut out doughnut shapes.
Let cut doughnuts rise for 30-45 minutes.
Fry in 350°F oil until golden, 1-2 minutes per side; drain.
For caramel: heat butter and brown sugar in a saucepan, add cream and vanilla, cook until thickened.
Toast coconut on a baking tray until golden.
Dip warm doughnuts in caramel, top with toasted coconut, and drizzle with more caramel.
