This is a sponsored post written by me on behalf of Dang Foods and Mambo Sprouts. The opinions and text are all mine. The Dang Foods Coconut Chips mentioned in this post were sent to me as a gift from Dang Foods on behalf of Mambo Sprouts to use in this recipe, thank you so much!
If you told me five years ago that I would be making my own doughnuts at home, I wouldn’t have believed you. Then one day I got brave and bought a doughnut pan, and it sat on my counter for a while and then stored with the rest of my baking sheets and I never quite worked up the courage to try. Seems like a silly thing to be to be afraid of… but I’m not exactly the world’s best baker, that’s for sure. But these Coconut Cream Pie Doughnuts tell a different story and I am so excited to share the recipe with you!
Now while these probably aren’t like the doughnuts you’re used to from your local bakery, they are quite easy to make and a lot healthier, especially with the special topping I used, Dang Foods Coconut Chips! They were the perfect garnish to really push these doughnuts into deliciousness.
I’ve had Dang Foods coconut chips prior to using them in this recipe, they are such a great snack. They are made from Non-GMO toasted Thai coconut slices for a naturally sweet flavor. They have just as much fiber and less sugar than an apple and give you such a delightfully satisfying crunch! Dang is focused on delicious, nutritious snacks perfect for your every day snacking but also traveling. Their goal is connect cultures through food and fun!
The texture of these doughnuts is moist and the icing is light and fluffy and made with only two ingredients! No, I’m not joking! I wanted to really give it that coconutty flavor but also keep it simple and semi-healthy wink.
Now I may or may not have been snackin’ on these Dang coconut chips the whole time I was making these doughnuts because they are just so dang good!
Let’s take a peek at what all is in these delicious Coconut Cream Pie Doughnuts, shall we?!
For the doughnuts:
☆ gluten-free flour
☆ baking powder
☆ coconut oil
☆ almond milk
☆ apple cider vinegar
☆ shredded coconut
☆ pinch of salt
For the icing:
☆ coconut cream
☆ powdered sugar
And today I have a special offer for you! You can print this coupon for $1.00 off any of the Dang Foods products when you shop at Target! (Click the image below to print) Taget has the Original Recipe Coconut Chips (what I used in this doughnut recipe), Lightly Salted Coconut Chips, and Caramel Sea Salt Coconut Chips. You can also shop on the DANG FOODS WEBSITE!
So now that you’re drooling, bookmark this page, head out to get your Dang Foods Coconut Chips, and make these delicious Coconut Cream Pie Doughtnuts!
- 1.5 cups gluten-free baking flour
- 1.5 tsp baking powder
- 2 tsp pure vanilla extract
- 1/4 cup coconut oil (melted)
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 1/4 cup shredded coconut
- 1/2 cup sugar
- 1 can coconut cream, (preferably chilled in the fridge overnight)
- 10 tbsp powdered sugar
- Dang Foods Coconut Chips
- In a glass measuring cup, add 1 cup of milk and stir in 2 tsp of apple cider vinegar. Allow it to "curdle" while you make your icing
- Now make your icing. Preferably, chill your can of coconut cream in the fridge overnight. Scoop the cream (not the liquid in the can) into a large mixing bowl. Whip your coconut cream and add 1 tbsp of powdered sugar at a time until well incorporated and fluffy. Place in the fridge to set up
- Preheat your oven to 350 degrees
- Whisk together the flour, baking powder, sugar, and shredded coconut in a large bowl
- Next, add the melted coconut oil, vanilla, and the almond milk apple cider vinegar mixture. Stir to combine
- Grease your doughnut pan with coconut oil and then add batter to each doughtnut well to the top
- Bake for 10-12 minutes (don't bake too long)
- Let the doughnuts cool before frosting. Top with Dang Foods coconut chips
- **NOTE: Doughnuts are best enjoyed the same day, but you may store them in the fridge
** NOTE: Chill your mixing bowl and coconut cream for better icing results