Mango & coconut baked donuts, recipe below 💌👇🏼 For the donuts: 🍩 - 120ml grapeseed oil - 1 tablespoon vanilla extract - 150g sugar - 2 large eggs at room temperature - 200g flour - 50g shredded coconut - 10g baking powder - 1 pinch of salt - 120g coconut cream For the glaze: 🥭 - 120g mango puree - 60g powdered sugar - A pinch or teaspoon of flavor of your choice, optional (crushed cardamom seeds, cinnamon powder, vanilla extract) - 1 tablespoon of milk to dilute the glaze if necessary For the donuts: 🍩 In a large bowl, whisk together the oil and sugar until the mixture is smooth. Add the eggs and vanilla extract, and whisk until the mixture is completely incorporated. Add the sifted flour, baking powder, and salt gradually while mixing. Then add the shredded coconut and gently mix one last time until the mixture is homogeneous. Transfer the dough to a piping bag, then cut the end and fill the donut mold, filling about halfway. You can also simply use a spoon to fill the mold if you prefer. Bake in the oven at 180°C for about 25 minutes. Flip the mold onto a cooling rack, and the donuts should come out easily! For the glaze: 🥭 In a bowl, add the mango puree, powdered sugar, and whisk. You can add more or less powdered sugar depending on the desired thickness of the glaze. If the glaze becomes too thick, you can add 1 tablespoon of coconut milk or regular milk to dilute it. Dip the donuts in the glaze while they are still warm and enjoy!
Mango & coconut baked donuts, recipe below 💌👇🏼 For the donuts: 🍩 - 120ml grapeseed oil - 1 tablespoon vanilla extract - 150g sugar - 2 large eggs at room temperature - 200g flour - 50g shredded coconut - 10g baking powder - 1 pinch of salt - 120g coconut cream For the glaze: 🥭 - 120g mango puree - 60g powdered sugar - A pinch or teaspoon of flavor of your choice, optional (crushed cardamom seeds, cinnamon powder, vanilla extract) - 1 tablespoon of milk to dilute the glaze if necessary For the donuts: 🍩 In a large bowl, whisk together the oil and sugar until the mixture is smooth. Add the eggs and vanilla extract, and whisk until the mixture is completely incorporated. Add the sifted flour, baking powder, and salt gradually while mixing. Then add the shredded coconut and gently mix one last time until the mixture is homogeneous. Transfer the dough to a piping bag, then cut the end and fill the donut mold, filling about halfway. You can also simply use a spoon to fill the mold if you prefer. Bake in the oven at 180°C for about 25 minutes. Flip the mold onto a cooling rack, and the donuts should come out easily! For the glaze: 🥭 In a bowl, add the mango puree, powdered sugar, and whisk. You can add more or less powdered sugar depending on the desired thickness of the glaze. If the glaze becomes too thick, you can add 1 tablespoon of coconut milk or regular milk to dilute it. Dip the donuts in the glaze while they are still warm and enjoy!