These are similar to my glazed chocolate donut holes, only with some delicious tasty additions! They were a huge hit with my family and the visitors we had over. There are slightly different tastes in canned coconut, so you might have to experiment a couple times (such hardship to eat extra donuts) to see what your favorite brand is near you. Some have a stronger coconut flavor and others are more subtle, letting the coconut flakes do the work for you. If you wanted, you could toast your coconut for an extra crunch on the outside of your donut holes! Yum! Enjoy!
Chocolate Coconut Donut Holes! (dairy-free)
Makes ~36 donut holes or a combination of mini donuts/donut holes
In a bowl, whisk together:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1/2 cup cocoa powder
1/2 cup sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium-heat. I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts. I strain it for crumbs, and then I'll use it again for things like blueberry fry pies and samosas!
In a 2 cup measuring cup mix together:
1 cup coconut milk (OR use regular milk or lactose-free - they all will work great!)
1 egg
1 tsp vanilla bean paste (or extract)
Mix wet ingredients with dry ingredients with a spoon until thoroughly combined. Let rest 5-10 minutes.
While the batter rests, whisk together a coconut glaze.
Coconut Glaze:
Whisk together the following (aim for a consistency just a bit thicker than milk):
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
~1/2 cup canned coconut milk, until desired consistency (Make sure you use both the thick and liquid parts of the canned coconut milk)
add extra water, if needed to thin a bit
Set the glaze aside to dip the donuts in after frying.
Line 1 cookie sheet with parchment paper or a silicon mat to place glazed donuts. Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.
Use a small (1 Tbsp) sized cookie scoop to scoop batter into the 1" hot oil. It's hard to tell how browned the chocolate donut holes are getting, but I find a couple minutes per side usually gets them nice and crispy on the outside with a soft interior. If you have at least 1" of oil they tend to flip themselves, too, which helps with the timing.
Set donut holes on paper towel-lined tray to drain and cool slightly.
While donut holes are still warm, dip each donut hole in the coconut glaze. Immediately roll or sprinkle with shredded coconut. Set on a parchment paper-lined pan and let set.
These are my favorite fresh, but they are also delicious as leftovers. Store extras in the refrigerator. Eat chilled or reheat in a toaster oven on a bit of foil. (We rarely get to the reheating step). Enjoy!
Gluten Free Chocolate Coconut Donut Holes, ready to eat!
Chocolate Coconut Donut Holes! (dairy-free)
Makes ~36 donut holes or a combination of mini donuts/donut holes
In a bowl, whisk together:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1/2 cup cocoa powder
1/2 cup sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium-heat. I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts. I strain it for crumbs, and then I'll use it again for things like blueberry fry pies and samosas!
In a 2 cup measuring cup mix together:
1 cup coconut milk (OR use regular milk or lactose-free - they all will work great!)
1 egg
1 tsp vanilla bean paste (or extract)
Mix wet ingredients with dry ingredients with a spoon until thoroughly combined. Let rest 5-10 minutes.
While the batter rests, whisk together a coconut glaze.
Coconut Glaze:
Whisk together the following (aim for a consistency just a bit thicker than milk):
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
~1/2 cup canned coconut milk, until desired consistency (Make sure you use both the thick and liquid parts of the canned coconut milk)
add extra water, if needed to thin a bit
Set the glaze aside to dip the donuts in after frying.
Line 1 cookie sheet with parchment paper or a silicon mat to place glazed donuts. Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.
Use a small (1 Tbsp) sized cookie scoop to scoop batter into the 1" hot oil. It's hard to tell how browned the chocolate donut holes are getting, but I find a couple minutes per side usually gets them nice and crispy on the outside with a soft interior. If you have at least 1" of oil they tend to flip themselves, too, which helps with the timing.
Set donut holes on paper towel-lined tray to drain and cool slightly.
While donut holes are still warm, dip each donut hole in the coconut glaze. Immediately roll or sprinkle with shredded coconut. Set on a parchment paper-lined pan and let set.
These are my favorite fresh, but they are also delicious as leftovers. Store extras in the refrigerator. Eat chilled or reheat in a toaster oven on a bit of foil. (We rarely get to the reheating step). Enjoy!
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