Delicious and Easy Coconut-Filled Hawaiian Malasadas Recipe

Want to re-create a bit of Hawaii at home? Learn how to make Hawaiian malasadas, the super popular Portuguese donuts from Hawaii. Scroll down for the full Hawaiian Style coconut-filled malasadas recipe!

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I’m all about the food when I visit Hawaii. We always make a point to hit up popular poke spots on Oahu and Maui. And I know all the best shave ice spots on Oahu, Kauai, and Maui.

Living in Seattle, we’re lucky enough to have lots of Poke restaurants all over the city. And we even have several restaurants that also offer shave ice.

But, the trickiest thing to find outside of Hawaii are good malasadas. Malasadas are Hawaiian donuts that originally came to the islands from Portugal.

In Hawaii, you can find malasadas at lots of different bakeries. You can also find them at pop-up stands outside of stores or at farmer’s markets.

If you’ve ever been to Oahu, I’m sure you’ve heard about Leonard’s Bakery. They are famous for their pink boxes filled with amazing Hawaiian malasadas.

That’s the first place I ever had malasadas that were filled. Leonard’s does a great job trying out all kinds of tropical fruits and custards as malasada fillings.

Out of all of them, I think my favorite malasada filling is haupia (coconut cream.) It pairs so nicely with the fluffy malasada, and it’s the ultimate breakfast treat.

I love them so much that I decided to create my own version at home. Finding the right recipe for malasadas can be tricky (many cheat and use Pillsbury dough, which isn’t the same!)

Enjoy this Hawaiian malasada recipe that will take you on a mini vacation to Hawaii!

Plus, it includes a really tasting haupia-filling recipe that you can use on lots of other baked goods!

How to Make Coconut-Filled Hawaiian Malasadas

Here is exactly how to make your very own homemade malasadas, Hawaiian style! This easy Malasada recipe will show you a Portuguese malasadas recipe and then show you how to make the haupia filling for your donut too!

Malasadas Ingredients

Ingredients for the Coconut Filling (aka Haupia Filling)

• 4 egg yolks, room temperature
• ¼ cup granulated sugar
• 1 ¼ cups coconut milk, full fat
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Ingredients for the Hawaiian Malasadas

• 3 ½ cups all-purpose flour, sifted + extra for rolling
• 1/3 cup granulated sugar
• 3 tsp dry yeast
• ½ tsp salt
• 3 large eggs, room temperature
• 2 tbsps butter, melted and warm
• ¾ cup warm milk
• 3-4 cups vegetable oil

Ingredients for the Malasadas Coating

• ½ cup granulated sugar
• ¼ cup butter, melted

Yields: This recipe makes about 8 to 10 malasadas

How to Make the Coconut Filling:

1. In a large bowl, whisk together egg yolks and sugar and set aside.

2. In a large saucepan, bring coconut milk, heavy cream, and vanilla extract to a boil on high. Whisk consistently. Turn down the heat to medium-low heat.

3. Slowly pour the egg yolk mixture into the saucepan and whisk for about 2-3 minutes.

4. Add cornstarch and continue whisking for an additional 2 minutes or until thick.

5. Pour back into a large bowl and cover to put in the refrigerator overnight.

How to Make Malasadas:

1. In a large bowl, whisk together flour, sugar, yeast, and salt. Set aside the flour mixture.

2. In a separate bowl, beat eggs. Add melted butter and warm milk and mix thoroughly.

3. Slowly add wet ingredients to dry ingredients. Mix thoroughly until dough forms.

4. Knead for a few minutes and cover with a cloth. Let the dough rise for about 1 ½ hours or until the malasada dough has doubled in size.

5. Once the dough has risen, dust a clean working area with flour. Add flour to a rolling pin as well.

6. Roll dough out on your lightly floured surface until it’s about ½ an inch thick.

7. Use a round cookie cutter, about 2 ½ inches in diameter, to cut dough out 8-10 dough discs.

8. Place gently on a baking sheet, cover with a towel, and allow to re-rise for about 45 minutes.

9. In a large pot, heat oil over medium heat. When the oil temperature is hot, you can start frying your malasada dough.

10. Fry each dough disc, about 1-2 minutes on each side, until golden brown.

11. Then allow it to cool for 5 minutes until they are light and fluffy.

How to Coat your Hawaiian Malasadas:

1. One at a time, dip a malasada into a bowl of melted butter.

2. Once coated with butter, immediately dunk the malasada into a bowl of granulated sugar, covering it completely.

3. Place gently on a baking sheet.

How to Fill your Hawaiian Malasadas:

1. Using a dowel, toothpick, or the opposite end of a spoon or fork, poke a hole into each malasada until you’ve reached its center.

2. Scoop coconut filling into a piping bag with Wilton icing tip #8 attached.

3. Squeeze coconut filling into the hole of each Malasada.

Serve your Hawaiian haupia malasadas and enjoy!

How to Store Malasadas

Hot malasadas taste the best. However, I know that is not always possible. There are times when we at our Leonard’s Bakery malasadas a day or two after we got them and they still tasted just fine.

This Portuguese dessert can be stored in the fridge for a day or two and reheated, but again, once they cool completely, they are best to eat right away!

Other Delicious Malasadas Fillings

Many like malasadas served plain. However, I really like all the different flavored fillings! Here are a few more ideas of other malasada fillings you can make and enjoy:

• Passion fruit
• Mango
• Chocolate
• Vanilla
• Strawberry
• Banana
• Guava
• Custard pastry cream
• Li Hing

You can do just about anything you can think of for malasada fillings!

Hawaiian Malasadas FAQs

Coconut Custard Filled Malasada Recipe Wrap-Up

This is very similar to Leonard’s malasadas recipe, and you will absolutely love it! Use this amazing recipe and make malasadas the next time you are missing these donuts in Hawaii!

Looking for more Hawaiian recipes? Learn how to make Chocolate Haupia Pie, Peach Mango Pie, and Pineapple Dole Whip.

Yield: 8-10 Servings

Hawaiian Style Coconut Filled Malasadas Recipe

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These mouthwatering cococut filled malasadas are the perfect breakfast pastry. These Hawaiian donuts will remind you of the Islands and pair perfectly with a cup of coffee!

Prep Time 10 hours 30 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 10 hours 45 minutes

Ingredients

• Coconut Filling
• 4 egg yolks, room temperature
• ¼ cup granulated sugar
• 1 ¼ cups coconut milk, full fat
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• For the Malasadas
• 3 ½ cups all-purpose flour, sifted + extra for rolling
• 1/3 cup granulated sugar
• 3 tsp dry yeast
• ½ tsp salt
• 3 large eggs, room temperature
• 2 tbsps butter, melted and warm
• ¾ cup warm milk
• 3-4 cups vegetable oil
• For the coating
• ½ cup granulated sugar
• ¼ cup butter, melted

Instructions

To make the coconut filling:

1. In a large bowl, whisk together egg yolks and sugar and set
   aside.
2. In a large saucepan, bring coconut milk, heavy cream and
   vanilla extract to a boil on high. Whisk consistently.
3. Turn down heat to medium.
4. Slowly pour egg yolk mixture into the saucepan and whisk for
   about 2-3 minutes.
5. Add cornstarch and continue whisking for an additional 2
   minutes, or until thick.
6. Pour back into large bowl and cover to refrigerate overnight.

To Make the Malasadas:

1. In a large bowl, whisk together flour, sugar, yeast and salt. Set aside.
2. In a separate bowl, beat eggs. Add melted butter and warm milk and mix thoroughly.
3. Slowly add wet ingredients to dry ingredients. Mix thoroughly until dough forms.
4. Knead for a few minutes and cover with a cloth. Let rise for about 1 ½ hours or until dough has doubled in size.
5. Once the dough has risen, dust a clean working area with flour. Add flour to a rolling pin as well.
6. Roll out dough until it’s about ½ an inch thick.
7. Use a round cookie cutter, about 2 ½ inches in diameter to cut out 8-10 dough discs.
8. Place gently on a baking sheet, cover with a towel and allow to re-rise for about 45 minutes.
9. In a large pot, warm oil over medium heat.
10. Fry each dough disc, about 1-2 minutes on each side, until
    golden.
11. Allow to cool for 5 minutes

To Coat the Malasadas:

1. One at a time, dip a malasada into a bowl of melted butter.
2. Once coated with butter, immediately dunk the malasada into
   a bowl of granulated sugar, covering it completely.
3. Place gently on a baking sheet.

To Fill the Malasadas:

1. Using a dowel, toothpick or the opposite end of a spoon or
   fork, poke a hole into each malasada until you’ve reached its center.
2. Scoop coconut filling into a piping bag with Wilton icing
   tip #8 attached.
3. Squeeze coconut filling into the hole of each Malasada.

Serve and enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1 Malasada
Amount Per Serving: Calories: 2810Total Fat: 284gSaturated Fat: 35gTrans Fat: 7gUnsaturated Fat: 236gCholesterol: 160mgSodium: 242mgCarbohydrates: 65gFiber: 2gSugar: 26gProtein: 10g