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5 from 1 vote

Coconut Cream Mini Donuts

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 4 dozen mini donuts
Author: Barbara Schieving

Ingredients 

Donuts

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup sour cream
  • ⅓ cup canola oil
  • ¾ cup coconut milk
  • 1 teaspoon vanilla
  • Coconut Icing recipe below
  • 1 cup sweetened shredded coconut toasted

Coconut Icing

  • 1 cup powdered sugar
  • 2 tablespoons coconut milk
  • 1 teaspoon coconut extract

Instructions

  • 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.

Notes

Tip: To fill donut cups without the mess, spoon batter into a piping bag or a plastic storage bag with a small corner cut off.