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Wild Blueberry & Coconut Ricotta Doughnuts

Author Izy


  • 1 cup (125 g) all-purpose (plain) flour, plus extra for the berries
  • 1/4 cup (20 g) unsweetened desiccated/shredded coconut
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup (250 ml) ricotta
  • 1/3 cup (50 g) frozen wild blueberries
  • vegetable oil , , for frying

For the glaze:

  • 1 cup (100 g) powdered sugar
  • water
  • desiccated/shredded coconut


  • In a large bowl combine the flour, coconut, sugar, baking powder and salt. Add the eggs and ricotta then stir until not-quite mixed with some floury patches remaining. Sprinkle the frozen blueberries with some extra flour and stir to coat. Add the flour-coated berries to the batter and stir in very gently until just mixed. Set aside for 15 minutes.
  • Meanwhile heat a 2 inch depth of vegetable oil in a large saucepan to 365 F (185 C).
  • Using two oiled spoons, drop rounded tablespoons of batter into the oil. Fry until golden brown then flip and fry until the other side is golden brown (about 4 mins). Remove the doughnuts to a paper towel-lined plate to drain.
  • Place the powdered sugar in a small bowl, pour in water 1 tsp at a time, stirring between additions until you have a pourable glaze. Dip the warm doughnuts into the glaze, turning to coat. Transfer to a piece of parchment paper and sprinkle with desiccated coconut then leave to set.