There’s something about a coconut that makes you smile. I’ve been humming “Put the lime in the coconut” and the “Coconut Song” whilst thinking about recipes. (Click on one of the titles and it will play whilst you read).

Tea and doughnuts - perfect for breakfast — Tea and doughnuts – perfect for breakfast

Steering myself away from thoughts of cocktails and Kerala coconut sauce for fish, I’m concentrating on breakfast. I am using Vita Coco Coconut Milk Alternative as an ingredient. It’s light, refreshing and surprisingly sweet but there’s no added sugar and it is dairy free with much less fat than coconut cream. Great for vegans!

I bet you’re thinking “Doughnuts? Loads of fat and sugar”. Not so! The sugar is added as a dusting to the doughnut – they are equally good without. Just make sure you’ve got some coconut oil and fresh yeast. You can find the best priced coconut oil where you might buy your spices in Indian shops and in supermarktes too. For fresh yeast, simply ask at the bakery counter in your nearest supermarket. The lime zest gives it that added zing.

You can make these in advance and freeze them. That means a tasty breakfast any day. The dough is soft, tasty and very coconut-y.

As I write, it is Real Bread Week encouraging more people to bake bread at home, so this recipe features a yeasted dough – very appropriate! Hands on time is very short, but do allow time for it to rise and use a stand mixer if you have one. You’ll need two cutters mine measured 7 cm and 2 cm.

Coconut Doughnuts

Danielle Ellis

You'd never believe these doughnuts are both dairy free and vegan until you taste them!

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Prep Time 2

Cook Time 20

Total Time 2 20

Course Afternoon Tea, Breakfast

Cuisine American

Servings doughnuts

Ingredients

250 grams strong bread flour
175 millilitres Vita Coco Coconut Milk Alternative* You can use coconut cream and water 1:3
5 grams fresh yeast
25 grams coconut oil
1 lime zest
5 grams salt
additional non-dairy milk for glazing
20 grams cinnamon, caster and icing sugar for glazing
25 grams toasted coconut flakes ground optional

Instructions

Place the flour in the bowl of your stand mixer or in a bowl.
If you are using a stand mixer
Place the dry ingredients on top of the flour keeping the salt and yeast apart. Add the coconut milk and lime zest if using.Mix on low speed until the ingredients are well mixed (about 3 minutes) The mixture will seem fairly dry. Increase the speed to medium and mix for a further 3 minutes. You can add extra milk a teaspoon at a time only if it is very dry. After the second mixing, the dough should be smooth and very elastic.
If you are making it by hand
Rub the yeast and the coconut into the flour to mix. Add the salt.Add the milk and mix well. When it is well mixed, take it out of the bowl and knead until smooth. This will take about 10 minutes.
Next steps
Place in a plastic box with a cover and leave for 1 hour.
After one hour, roll out the dough out so it is about 2 cm thick. Using an 7 or 8 cm plain cutter, cut out rounds.
Make the remaining dough into a ball, roll out and cut further rounds. With a small cutter, cut out holes. Again make the remaining dough into a ball and cut out further shapes.
Brush coconut milk and leave for a further 45 minutes. Pre-heat your oven to 180ºC, 350ºF, Gas 4 (for at least 1/2 hour).
Brush your doughnuts a second time and bake for 10-15 minutes until well risen and lightly browned (this will depend on your oven)
To coat your doughnuts
If you are dipping your doughnut, mix one tablespoon of icing sugar with one of caster sugar. Add 1 tsp of cinnamon. I added a tablespoon of ground coconut flakes for added flavour.
Whilst your doughnuts are still warm, brush them very liberally with coconut milk then dip into the sugar. Set aside to cool. These freeze well. To serve warm slightly.