For some reason, lately, I’ve been craving the flavors of coconut and lime together. Maybe it’s the onset of summer that my tastebuds are craving… that refreshing, creamy, pina-colada combination.

Whatever the reason, I had to get this flavor combo out of my system this week by experimenting with it a lot. I’ve been playing with avocado, lime and coconut in a raw, vegan mousse pie combination, but that one still isn’t quite ready for prime time. Ice cream and other frozen treats like popsicles are definitely something worth exploring, especially as the weather gets warmer.

Pie is an obvious answer. Bars with a shortbread-type crust and a cooked lime pudding on top would be wonderful.

But today, let’s start with what is arguably one of my all-time favorite foods: the donut.

I bought this donut pan off of Amazon a few years ago, and it gets lots of use at my house, as we don’t deep fry here. Coconut and lime come together in the donut batter, then again in the glaze, creating a treat that’s both creamy and bursting with bright, fresh lime flavor.

Coconut Lime Donuts {Vegan}

Ingredients:

1/4 cup coconut oil (melted)

1/2 cup sugar

3 tbsp aquafaba

1/2 cup coconut milk (from a can)

2 tbsp lime juice

zest of one lime

1 tsp baking soda

1/2 tsp salt

1 3/4 cups flour

1 cup icing sugar

3 tsp melted coconut oil

3 tsp lime juice (approx)

grated lime zest & coconut flakes for garnish

Method:

Place the coconut milk in a small bowl and add the lime juice to it. Stir and let sit for 5 minutes. Place the melted coconut oil in a bowl with the sugar and the aquafaba, and whisk well. NOTE: I used my stand mixer to make this (because I have one and I’m lazy), but you don’t need to. You could use a hand mixer or even just a whisk and then later a spatula or wooden spoon for adding in the flour when the dough gets stiff. Add the lime zest and the coconut milk/lime juice mixture, and again whisk well to combine. Mix the dry ingredients together, and then add them slowly to the wet, mixing the flour in a bit at a time. Scrape the batter into a large ziploc bag or a pastry bag with no tip. If using a ziploc bag, snip a hole in the corner about 3/4″ wide, and pipe the dough into the donut pan. Bake in a 350 degree oven for about 12-15 minutes, or until they are slightly golden on the edges, and spring back when you touch them. Remove to a wire rack and allow to cool. For the glaze: place the icing sugar in a bowl with the coconut oil, and mix well. Slowly start to add the lime juice, drizzling it in a little at a time. You want the glaze to be the right consistency to stick to the donuts and run down the sides, but not slide off entirely. If you’ve added all the lime juice and it still seems too thick, add a few drops of non dairy milk until it gets to the right consistency. Place the donuts on a wire rack on top of a baking sheet. Dip them one by one into the glaze, then place them back on the rack. Garnish with lime zest and coconut. Allow the glaze to set, then serve.

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