Coconut Lemon Donuts | Happy and Full

Happy and Full

Name: Coconut Lemon Donuts
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 6
Ingredients: Crunch Easter Flatback Egg; Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Signature Farms Lemon Juice; BOOST Very Vanilla; Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce; McCormick Gourmet™ Organic Whole Nutmeg; Cache Cuisine Icing Sugar From Cane; SIGNATURE SELECTS Baking Powder, Double Acting; Russell Stover Sugar Free Coconut Chocolate Candy; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

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Coconut Lemon Donuts

Serves 610 mins prep11 mins cook

Easy and delicious dairy-free coconut lemon donuts, perfect for those who prefer less sweet desserts. This recipe yields 6 donuts, making it an ideal treat without overwhelming sweetness.

0 servings

What you need

egg

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tsp salt

tbsp lemon juice

tsp vanilla

Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce

cup buttermilk

nutmeg

icing sugar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Russell Stover Sugar Free Coconut Chocolate Candy

cup coconut sugar

Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

cup almond milk

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Instructions

1: Make buttermilk by combining 1 tbsp lemon juice and almond milk until 1 cup is reached, and let rest for 5 minutes.

2: Combine 1 1/4 cup all purpose flour, 1/2 cup coconut sugar (or 3/4 cup white sugar), 1 tsp baking powder, 1/4 tsp salt, and nutmeg in a bowl.

3: In another bowl, combine 1 egg, 1/2 cup buttermilk, 1 tbsp lemon juice, and 1 tsp vanilla.

4: Combine the wet and dry ingredients, then stir in 1 tbsp melted vegan butter.

5: Scoop the mixture into a greased donut tin.

6: Bake at 425°F for 11 minutes.

7: Dip the donuts into icing made from 3/4 cup icing sugar, 3 tbsp lemon juice, and 1 tsp vanilla.

8: Dip into toasted coconut.

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