PastriesHawaiianMedium

Air Fryer Coconut Lime Malasada with Passion Fruit Glaze

Name: Air Fryer Coconut Lime Malasada with Passion Fruit Glaze
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 12 servings
Cuisine: Hawaiian
Ingredients: 2 cups (250 g) all-purpose flour; ¼ cup (50 g) granulated sugar; ½ tsp (3 g) kosher salt; 2¼ tsp (7 g) instant yeast; ¾ cup (180 ml) unsweetened coconut milk (full-fat), warmed to 110°F (43°C); 2 large eggs, at room temperature; 1 tbsp (6 g) fresh lime zest, finely grated from 2–3 Persian limes; ½ cup (45 g) unsweetened shredded coconut, toasted and cooled; 3 tbsp (45 ml) virgin coconut oil, melted and slightly cooled; ½ cup (120 ml) fresh passion fruit puree (from about 6–8 passion fruits) or unsweetened frozen, thawed, strained to remove seeds; 1½ cups (150 g) powdered sugar; 2 tbsp (30 g) unsalted butter; 1 tbsp (15 ml) fresh lime juice; ¼ cup (50 g) granulated sugar mixed with ground cinnamon, 2 tbsp sugar + ½ tsp cinnamon, mixed (optional)

From the MyKitchenBank Kitchen

Light, pillowy malasada doughnuts infused with toasted coconut and bright lime zest, air-fried until golden, then glazed with tart-sweet passion fruit. These Hawaiian-inspired pastries capture the essence of the beloved fried treats but with less oil and easier cleanup. The passion fruit glaze adds tropical brightness that balances the rich coconut flavor.

Prep: 25 min
Cook: 18 min
Wait: 1 hr 30 min
Total: 2 hr 13 min
Makes: 12 malasada (about 2 ounces each)

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Ingredients

12 servings

For the dough
2 cups (250 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ tsp (3 g) kosher salt
2¼ tsp (7 g) instant yeast
¾ cup (180 ml) unsweetened coconut milk (full-fat), warmed to 110°F (43°C)
2 large eggs, at room temperature
1 tbsp (6 g) fresh lime zest, finely grated from 2–3 Persian limes
½ cup (45 g) unsweetened shredded coconut, toasted and cooled
3 tbsp (45 ml) virgin coconut oil, melted and slightly cooled
For the passion fruit glaze
½ cup (120 ml) fresh passion fruit puree (from about 6–8 passion fruits) or unsweetened frozen, thawed, strained to remove seeds
1½ cups (150 g) powdered sugar
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) fresh lime juice
For coating (optional)
¼ cup (50 g) granulated sugar mixed with ground cinnamon, 2 tbsp sugar + ½ tsp cinnamon, mixed (optional)

Equipment (11)

Large mixing bowl
Medium saucepan
Whisk
Rubber spatula
Instant-read thermometer
Piping bag fitted with a large plain round tip (½-inch/12 mm opening)
2-quart (2 L) saucepan for passion fruit glaze
Parchment paper or silicone mat
Air fryer (3.5+ quart/3.3+ L capacity)
Small bowl for dipping
Shallow baking dish for glaze

Steps

Before you start

Bring all dough ingredients to room temperature (especially milk and eggs)
Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes until fragrant and light golden, then let cool completely
Preheat air fryer to 350°F (175°C) for 5 minutes before cooking

1
Mix dough base
- In a large mixing bowl, whisk together flour, sugar, salt, and instant yeast until well combined.
- Make a well in the center.
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Ready when: No lumps of yeast remain; dry ingredients are evenly mixed
Tip: Whisk the yeast in with the flour to distribute it evenly and prevent clumping when liquids are added
2
Combine wet ingredients
- Pour the warmed coconut milk (110°F/43°C) and eggs into the well.
- Add lime zest and toasted coconut.
- Stir with a spatula until a shaggy dough forms, then switch to your hands and knead gently for 2 minutes until most streaks of flour disappear.
- The dough should be very soft and slightly sticky.
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Ready when: Dough is soft, slightly sticky, and holds together; lime zest is distributed throughout
Tip: Do not overwork the dough—it will continue to tighten during the first rise. If it seems too wet, rest it for 10 minutes and it will firm up slightly
3
Add oil and knead
- Drizzle the melted coconut oil over the dough and knead gently for 2–3 minutes, working it in until the dough becomes smooth and silky.
- It will still be soft and slightly sticky, which is correct.
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Ready when: Dough is smooth, elastic, and no longer streaky with oil; it springs back slowly when poked
Tip: Do not add more flour to compensate for the oil—the dough must be soft and sticky so the malasada will be tender and light inside
4
First rise
- Transfer the dough to a lightly oiled bowl, turning to coat all sides.
- Cover with a damp kitchen towel or plastic wrap.
- Let rise in a warm, draft-free place (around 75–80°F/24–27°C) for 60 minutes until nearly doubled in size.
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Ready when: Dough has roughly doubled in size and springs back slowly when gently poked
Tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on, or on top of a gentle heat source to maintain warmth
5
Shape and chill dough
- Punch down the dough gently to release gas.
- Transfer to a lightly floured surface and let rest for 5 minutes.
- Shape the dough into a 1-inch-thick disk, then cover it with plastic wrap.
- Refrigerate for at least 30 minutes (this makes the dough easier to pipe and helps prevent overflow in the air fryer).
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Ready when: Dough is chilled and holds its shape when touched
Tip: Cold dough is much easier to pipe through a piping bag without deflating. Do not skip this step
6
Preheat air fryerOven 350°F / 175°C
- Preheat your air fryer to 350°F (175°C) for 5 minutes.
- Line the basket with parchment paper, leaving small gaps for air circulation.
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Ready when: Air fryer displays 350°F and has been preheating for 5 minutes
Tip: Parchment paper prevents sticking and makes cleanup easier; poke a few small holes in it to allow hot air to circulate
7
Pipe malasada
- Transfer the chilled dough to a piping bag fitted with a ½-inch (12 mm) plain round tip.
- Pipe 12 balls of dough (about 1½ inches/4 cm in diameter) directly onto the parchment-lined air fryer basket, spacing them at least 1 inch (2.5 cm) apart.
- If the dough is too cold and won't pipe smoothly, let it rest at room temperature for 5 minutes.
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Ready when: 12 evenly spaced dough balls are piped into the basket
Tip: Pipe from about 1 inch above the basket and release quickly; don't squeeze continuously or the balls will be elongated instead of round
8
Air fry first batchOven 350°F / 175°C
- Air fry at 350°F (175°C) for 9 minutes.
- Shake the basket gently at the 5-minute mark to rotate the malasada and ensure even browning.
- They should be puffed and golden brown on the outside.
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Ready when: Malasada are puffed, golden brown, and spring back when lightly tapped; internal temperature reaches 190°F (88°C) at the center
Tip: Do not overcrowd the basket; if your air fryer is smaller, you may need to cook in batches. Shaking at the midpoint ensures all sides brown evenly
9
Cool malasada
- Transfer the cooked malasada to a wire rack or plate and let cool for 5 minutes.
- Repeat with any remaining piped dough until all 12 are cooked.
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Ready when: Malasada are cool enough to touch but still slightly warm
Tip: Cooling slightly before glazing prevents the glaze from running off too quickly, but glazing while still warm helps it adhere
10
Prepare passion fruit glaze
- In a medium saucepan, melt the butter over low heat.
- Remove from heat and whisk in the powdered sugar, passion fruit puree, and lime juice until smooth and pourable.
- If the glaze is too thick, whisk in 1 tablespoon of water at a time until it reaches a consistency that coats a spoon but still drips off.
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Ready when: Glaze is smooth, pourable, and free of lumps
Tip: Do not boil the glaze; the heat from the melted butter is enough to combine the ingredients. If lumps form, strain through a fine-mesh sieve
11
Glaze malasada
- Pour the passion fruit glaze into a shallow bowl.
- Working with one malasada at a time, dip the top and sides into the glaze, allowing excess to drip back into the bowl.
- Place on a serving platter or wire rack set over parchment paper to catch drips.
- If desired, immediately sprinkle the cinnamon-sugar mixture over the wet glaze.
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Ready when: All malasada are evenly coated with glaze and any optional topping is adhered
Tip: Work quickly so the glaze stays warm and flows smoothly. If the glaze cools and thickens, gently reheat over low heat
12
Final set and serve
- Allow the glazed malasada to sit for 5–10 minutes so the glaze firms up slightly and becomes tacky.
- Serve at room temperature or slightly warm.
- The glaze will continue to set as the malasada cool.
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Ready when: Glaze is no longer wet to the touch but still soft and yielding
Tip: If you prefer a thicker glaze, let the malasada sit longer; for a thinner, drippy glaze, serve immediately after glazing

Good to know

Tips

Freshly grated passion fruit is ideal, but unsweetened frozen passion fruit puree (sold at many grocery stores and online) is a reliable substitute; thaw and strain before using. Passion fruit curd works too but may be sweeter
The dough must be soft and sticky—this is what gives malasada their signature tender, pillowy interior. Do not add extra flour to make it less sticky
If you don't have a piping bag, you can shape small, round pieces of dough by hand and gently roll them between your palms, then flatten slightly before air frying; the results will be less uniform but still delicious
Air fryer temperatures vary by model; if your malasada are browning too fast, reduce the temperature by 10–15°F. If they are not browning or cooking through, increase it slightly

Make ahead

You can prepare the dough up to 4 hours ahead: after shaping into a disk and wrapping in plastic, refrigerate instead of doing a 30-minute chill. The slow rise in the fridge actually improves flavor. Remove from the fridge 10 minutes before piping. Glazed malasada are best served within 4 hours of glazing but will keep for 24 hours covered at room temperature.

Storage & reheating

Room temperature (covered): up to 24 hours. Refrigerator: up to 3 days in an airtight container; reheat in a 300°F (150°C) oven for 5 minutes or in the air fryer for 3 minutes. Freezer: Unglazed cooked malasada freeze for up to 1 month in an airtight bag; reheat in the air fryer at 325°F (160°C) for 4 minutes or in a 300°F oven for 6 minutes, then glaze fresh. Do not freeze glazed malasada, as the glaze texture will degrade.

Substitutions

fresh passion fruit puree (from about 6–8 passion fruits) or unsweetened frozen, thawed → Fresh mango puree, passion fruit juice concentrate diluted with a little water, or a combination of fresh passion fruit juice (strained) and a small amount of mango puree. Mango will be milder and less tart; reduce or omit the lime juice if using mango alone. Passion fruit concentrate delivers authentic flavor and can be found in many Asian or specialty markets
unsweetened shredded coconut, toasted and cooled → Unsweetened shredded coconut, untoasted, or reduce to ¼ cup if you prefer a more subtle coconut flavor. Untoasted coconut will have a lighter, less pronounced flavor. Toasting is recommended for depth
unsweetened coconut milk (full-fat) → Whole milk or heavy cream mixed with a little coconut extract (about ½ tsp extract per ¾ cup milk), or canned cream of coconut for a sweeter version. The dough will be slightly less rich without full-fat coconut milk, but the texture will still be good. Reduce extract if using cream of coconut as it is already sweetened
fresh lime zest → Lemon zest in equal measure, or a combination of lime and lemon (½ tbsp each). Lemon is less floral and more sharp; it will make the malasada slightly more tart but still delicious