Dirt Face

Dirt Face

Tuesday, October 22, 2013

Coconut Cream Mini Doughnut Recipe (Dairy-FREE)

Dough:
1.5c white flour
.5c sugar
1 tsp baking powder
.5tsp baking sode
pinch of salt
1tsp Epicure's vanilla
1/8tsp fruit crumble spice
1egg or egg white
.5c premium coconut milk in a can
1/3c oil
3/4c coconut milk or any type

-Whisk Dry in large bowl
-Mix wet in the center and mix together
-Cook 2/3 full in silicone doughnut molds at 350 for 12-15 minutes http://epicureselections.com
-Allow to cool, cut in half

Coconut cream:
3/4c coconut cream (other part of the premium can of coconut milk in a can)
.5tsp epicure's vanilla
pinch of salt

-use metal bowl, chilled for 20 minutes in fridge
-mix on low until bubbles at 30sec
-mix on high for 2 min

Make donuts into a sandwich, with the coconut cream in between the layers. Use left over cream to make into glaze (add milk and icing sugar until thinner). Dress with toasted coconut or Epicure's dark chocolate sprinkles.

No comments: