Looking for some tropical dessert inspo to brighten up dreary winter days? Try this coconut doughnuts recipe. We can’t exactly claim it’s a light dessert, but it was created by Atkins as part of the famous diet – so if you’re following that kind of plan then it’s a great dessert option. And if you’re not, well it tastes great anyway – so give it a whirl!
Ingredients (serves 10)
220g coconut flour
2tsp Splenda
1tsp baking powder
0.25tsp salt
4 eggs
50ml coconut oil
100ml unsweetened almond milk
½tsp vanilla extract
6tbsp canola oil
4tbsp unsweetened dried coconut
Method
Preheat the oven to 180°C and grease a doughnut tray with a small knob of butter. In a bowl, mix the coconut flour, sweetener, baking powder and salt.
Stir in eggs, coconut oil, almond milk, vanilla and sweetener until batter is smooth.
Fill wells in the tray about two-thirds full. Bake for 15 minutes until just set and slightly brown on the edge and allow to cool completely. In a frying pan, add half an inch of canola oil and heat over medium heat.
Add five doughnuts at a time to the pan, cook for one minute, then flip over for another minute. Remove from pan and dip into coconut coating, then allow to cool.
To make the coconut coating, combine toasted coconut and powdered sweetener in a bowl.
Recipe courtesy of Atkins
