Preheat the oven to 350°F (177°C). Grease your mini muffin or donut pan with cooking oil spray.
Add flour and canned coconut milk to a large mixing bowl. Before using your can of coconut milk, whisk together the contents until they are uniform before measuring out 1 cup because some of the cream tends to separate from the liquid.
Use a silicone spatula to mix the batter until no flour lumps remain. Stir in the shredded or flaked coconut until evenly combined.
Use a 1.5 tbsp cookie scoop to scoop the batter into your prepared pan. You may need a different size cookie scoop depending on the size of your pan. I used 1.5 tbsp for my mini muffin pan. If using a donut pan, it is better to pipe the batter into the pan.
Bake donuts for about 20-25 minutes or until done. Baking time will vary depending on the size of your donuts and what baking pan you use. If you are using a donut maker, the time will be much shorter. When donuts are ready, if you apply light pressure to the surface, it should bounce back. Let donuts cool slightly before serving. You can also add icing or roll them in sugar before serving. The donuts taste best soon after they are baked because they will have a slightly crisp exterior. Uneaten donuts can be stored at room temperature for a day, or longer in the fridge or freezer.
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