Ingredients

The following ingredients have 48 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla
  • Coconut Icing (recipe below)
  • 1 cup sweetened shredded coconut (toasted)
  • 1 cup powdered sugar
  • 2 tablespoons coconut milk
  • 1 teaspoon coconut extract

Instruction

  • Preheat non-stick mini donut maker.
  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk together egg, sour cream, oil, coconut milk, and vanilla. Add to flour mixture and stir until just combined.
  • Fill each donut cup about three fourths full.
  • Close the lid and bake for 3 to 5 minutes, until the tops of the donuts spring back when lightly touched. Use a wood skewer to remove donuts to a wire rack to cool.
  • Decorate donuts with Coconut Cream Icing and crushed toasted coconut.
  • Coconut Icing
  • Whisk together powdered sugar, coconut milk, and coconut extract.
  • Add more powdered sugar to thicken or more coconut milk to thin until icing reaches your desired consistency.