Strawberry Lime Donuts with Toasted Coconut
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Dairy-Free
Yield: 12 donuts
Ingredients
  • For Donuts:
  • 48 grams (¼ cup) brown or coconut sugar
  • 50 grams (¼ cup) evaporated cane juice or granulated sugar
  • 1 Tbsp lime zest
  • 138 grams (1 cup) gluten free baking flour*
  • 14 grams (2 Tbsp) finely ground almond flour or meal
  • ½ tsp baking soda
  • ¼ tsp fine Kosher or sea salt
  • 2 large eggs, room temperature
  • 53 grams (¼ cup) coconut oil, melted
  • 60 ml (¼ cup) coconut milk, room temperature
  • 30 ml (2 Tbsp) freshly squeezed lime juice
  • ½ tsp vanilla paste or extract, or seeds from ½ vanilla bean
  • 8 oz strawberries, hulled and very finely chopped
  • For Garnish:
  • 30 grams (¼ cup) unsweetened coconut flakes or shreds
  • For Glaze:
  • 192 grams (1 ½ cups) confectioners’ sugar, sifted
  • 8 grams (1 Tbsp) coconut flour, sifted or finely ground
  • Pinch salt
  • 15-30 ml (1-2 Tbsp) coconut milk
  • 5 ml (1 tsp) freshly squeezed lime juice
  • 1 tsp finely grated lime zest
  • 1 oz strawberries, hulled, finely chopped
Procedure
  1. Preheat oven to 350°F. Lightly grease two 6-well donut pans** and set aside.
  2. Prepare batter: Combine all dry ingredients - coconut sugar through salt - in a large bowl, and whisk to combine thoroughly.
  3. In a separate bowl whisk together melted coconut oil, lime juice, and coconut milk.
  4. Add wet ingredients to dry, and mix until smooth and uniform. Fold in strawberries.
  5. Spoon batter into a piping bag (or large resealable plastic bag with a corner snipped off), and fill each well of the pans about ¾ of the way with batter. Gently tap pans against counter several times.
  6. Bake donuts: Bake in center of preheated oven for 13-15 minutes, or until donuts are firm and spring back when pressed lightly, and a toothpick comes out clean. Transfer pan to cooling rack and allow donuts to sit in pan for 5 minutes before turning out onto rack.
  7. Toast coconut: Reduce oven temperature to 300°F. Spread coconut on a sheet pan and toast in oven for 2-4 minutes or until golden, stirring once. Set aside to cool.
  8. Prepare glaze: In a shallow bowl that’s wide enough to accommodate the donuts for dipping, stir together confectioners’ sugar, coconut flour, salt, 1 tablespoon coconut milk, and lime juice until smooth. Stir in lime zest and strawberries. If glaze seems very thick, drizzle in remaining coconut milk by the teaspoon to achieve desired consistency.
  9. Glaze and garnish donuts: Dip the top of a donut in glaze, twirling to coat. Transfer donut to cooling rack glazed side up, and sprinkle with toasted coconut. Repeat with remaining donuts. Let glaze set slightly before serving.
Notes
*To blend your own flour mix, combine: 57g brown rice flour, 32g sweet white rice flour, 31g millet OR sorghum flour, 18g potato starch, and generous ¼ tsp xanthan gum. If you’d prefer to use a pre-made blend, I recommend Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour (no need to add extra xanthan gum, it’s already in there).


**If you don’t have donut pans you can bake these as mini or regular-sized muffins. Keep the oven temperature the same, but check for doneness on the minis after 10-12 minutes; the regular muffins will take about 22-25 minutes.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/strawberry-lime-donuts-toasted-coconut/