Coconut Cream Pie Doughnuts
Healthy Little Vittles recipe - American
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups gluten-free baking flour
- 1.5 tsp baking powder
- 2 tsp pure vanilla extract
- 1/4 cup coconut oil (melted)
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 1/4 cup shredded coconut
- 1/2 cup sugar
- 1 can coconut cream, (preferably chilled in the fridge overnight)
- 10 tbsp powdered sugar
- Dang Foods Coconut Chips
Instructions
- 1
In a glass measuring cup, add 1 cup of milk and stir in 2 tsp of apple cider vinegar. Allow it to “curdle” while you make your icing
- 2
Now make your icing. Preferably, chill your can of coconut cream in the fridge overnight. Scoop the cream (not the liquid in the can) into a large mixing bowl. Whip your coconut cream and add 1 tbsp of powdered sugar at a time until well incorporated and fluffy. Place in the fridge to set up
- 3
Preheat your oven to 350 degrees
- 4
Whisk together the flour, baking powder, sugar, and shredded coconut in a large bowl
- 5
Next, add the melted coconut oil, vanilla, and the almond milk apple cider vinegar mixture. Stir to combine
- 6
Grease your doughnut pan with coconut oil and then add batter to each doughtnut well to the top
- 7
Bake for 10-12 minutes (don’t bake too long)
- 8
Let the doughnuts cool before frosting. Top with Dang Foods coconut chips
- 9
**NOTE: Doughnuts are best enjoyed the same day, but you may store them in the fridge