the title of this post could be an indicator of my mental state given all of the cold and snow that has covered this warm-weather girl for the past (what seems like) for-eh-ver. or could also prove that i’m desperate for a beach vacation, given the fore-mentioned coldness coupled with the strong desire to exhale, relax and enjoy some peace with my people. maybe sip a pina colada. warmth, rest and a serving of rum might all just be a good thing for my sanity…
buuuut, not right now. so, i’m settling for donuts. also a good thing.
and these are especially good, or better, for you. being made with a slew of coconut products… flour, oil, milk, meat. they are almost totally coconut.
and they’re totally yum.
for now… i’m dreaming of the ocean waves and hoping to see them in june.
Totally Coconut Donuts
Yield 14 donuts
- 2 teaspoons ground golden flax
- 4 teaspoons very hot water
- 210 grams coconut flour
- 70 grams (about 1/2 cup) kumquat's all-purpose flour or other gluten-free flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
- 1/4 cup melted coconut oil
- 1 1/4 cups canned, unsweetened full-fat coconut milk
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 2 large eggs
- Cooking spray
- powdered sugar
- toasted unsweetened coconut
- Preheat oven to 350°. Combine flax and water; set aside.
- Combine coconut flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
- In a medium bowl, combine butter, coconut oil, coconut milk, milk, extracts, and eggs. Add mixture and flax slurry to dry ingredients; stir well.
- Press mixture into donut pan molds coated with cooking spray, filling just to the top. Bake at 350° for 20-22 minutes or until golden. Carefully remove to a cooling rack to cool.
- Make a glaze with powdered sugar and milk to desired consistency. Spread on cooled donuts. Sprinkle with toasted coconut.