Coconut lovers! These ones are for you! 😍 🌴 Our Coconut Doughnuts are golden coconutty delights.
This recipe only uses 1/2 a pack of our Low Carb Vanilla Cupcake Mix, so you have mix left for another batch of deliciousness.
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- Prep 10 MINS
- Cook 18 MINS
- Yields 6
1/2 a pack of Low Carb Vanilla Cupcake Mix
1/2 teaspoon (4g) of baking powder
1/3 cup (30g) desiccated coconut
2 heaped Tablespoons (120g) coconut yoghurt
2 Tablespoons (40g) of coconut oil or butter
1 egg or 1 "egg" made with PBCo. Egg Replacer
1/4 cup (35g) of Sugar Free Icing Mix
2 heaped Tablespoons (120g) of coconut yoghurt
Vegan Egg ReplacerAUD$ 5.95
Low Carb Vanilla Cupcake Mix (220g)AUD$ 9.95
Sugar Free Icing Mix (225g)AUD$ 11.95
1Preheat oven to 180 deg and spray well a small doughnut tray with oil.
2In a large bowl combine the cupcake mix, coconut & baking powder well.
3In a separate bowl whisk together the yoghurt, egg & coconut oil. Microwave this bowl of yoghurt/egg/oil for 20 seconds so it stays nice and runny (if you don't the coconut oil will set hard and make your batter very hard to work with).
4Pour the yoghurt mixture over dry ingredients and stir to combine.
5Using a teaspoon portion batter into the well oiled doughnut ring tray.
6Bake at 180 deg for 15-18 minutes until golden brown.
7Remove tray from the oven, and twist the doughnuts in tray to loosen (watch your fingers as they will be still warm).
8Let cool in tray 10 minutes after loosening. Then gently tip out donuts onto cooling rack.
9Chill before icing.
To make the Coconut icing.
1Combine the yoghurt and icing in a bowl and whisk to combine well.
2Drizzle over your chilled doughnuts, if its too thick, you can a teaspoon of water to loosen it a bit.
3Decorate with shredded coconut, and add some silver balls if you wish to make for Christmas.
1Doughnuts will keep in fridge for 5 days, but best served at room temp.
2Uniced Donuts can be frozen for 3 months.
Macros based on coconut oil and egg.
For a vegan-friendly version - substitute the egg for egg replacer.