Peel the fruit and cut into cubes. Add the sugar, cinnamon and cook over low heat 15 min. Remove the cinnamon stick, mix and let cool.
Whisk the eggs with the brown sugar and salt, then add the yeast, previously diluted in the lukewarm milk. Gradually pour in the flour and 1 Tbsp. to s. of coconut.
Blend with a blender to obtain a thick dough that peels from the bowl. Add the butter from the Condé-sur-Vire dairy and knead to obtain a supple and elastic dough. Film and reserve 2 h 30 in a warm place. The dough should double in volume.
Serve the donuts with a little cold coconut cream