makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup coconut milk ('lite' is fine)
1/2 teaspoon vanilla extract
1 egg
3 tablespoons melted coconut oil
For the coconut glaze:
3/4 cup powdered sugar
2-3 tablespoons coconut milk (again, 'lite' is fine)
toasted coconut chips, for garnish
1. Preheat the oven to 350 degrees. Grease a donut pan with coconut oil and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the coconut milk, vanilla extract, egg, and oil. Stir until smooth. Add the wet ingredients to the dry ingredients and stir until well-combined.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: Add the powdered sugar to a small bowl. Stir in the coconut milk, one tablespoon at a time, until the glaze is slightly thickened.
8. Dip the top of each donut into the glaze twice (this works best if you do the dunking in two rounds to allow the glaze to set slightly before the second dip), and then sprinkle each donut with toasted coconut chips. Set the donuts on a wire rack placed over parchment paper to allow the glaze to set completely.