Are you tired of me sharing my strawberry obsession the past few posts? I promise I will swap gears soon, but after bringing home an entire flat of the biggest organic strawberries I have ever seen from the farm stand I had to just embrace strawberry mania for a bit.
Meet my newest creation Baked Strawberry and Coconut Cream Donuts…AKA: donut perfection. I have been working on this one for a while now. It’s one of those recipes that I started playing around with last summer then I set it aside for a while and came back to it this season with fresh eyes and strawberry hungry taste buds.
I swear, I have never met a donut that I didn’t like, but I am in love with these strawberry donuts. They are light and airy and honestly delicious all on their own, but once you top them with the coconut cream icing they become the most decadent little treat you have ever sunk you teeth into.
In case you are wondering, and I know you are, yes, we are totally drinking strawberry cashew milk while pounding down strawberry and coconut cream donuts. It’s not excessive at all! You know you would do the exact same thing if you were here.
Baked Strawberry and Coconut Cream Donuts
- Yield: 30 donuts 1x
- Coconut oil for greasing the pan
- 1 cup chopped strawberries
- 1 tablespoon granulated sugar
- 1 cup blanched almond flour
- ½ cup teff flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ½ teaspoon xanthan gum
- ¼ cup full fat coconut milk
- 1 tablespoon vanilla bean paste
- 6 tablespoons unsalted butter, softened (For vegan donuts use Earth Balance)
- 1/2 cup granulated sugar
- 1 egg (or 1 flax egg for vegan donuts)
- 1 cup powdered sugar
- 3 tablespoons full fat coconut milk
- 1 teaspoon vanilla bean paste
- 1/4 cup freeze dried strawberries, crushed into a fine powder
- Preheat the oven to 350°F and lightly grease the wells of a mini donut pan with coconut oil and set aside.
- In a food processor or blender combine the chopped strawberries and the tablespoon of granulated sugar. Process until completely smooth and set aside.
- In a large mixing bowl, whisk together the almond flour, teff, baking powder, baking soda, salt, and xanthan gum.
- In a separate bowl whisk together the coconut milk, strawberry puree, and vanilla bean paste.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat on medium speed until combined, about 1 minute.
- Reduce the speed to low and add the flour mixture in 3 additions, alternating with the coconut milk mixture and beginning and ending with the flour. Beat each addition until just blended.
- Scoop a scant teaspoon of batter into each prepared well. Bake for 7 minutes, rotate the pan then bake another 7-10 minutes until the donuts are firm to the touch in the center and cooked through. A toothpick inserted into the center of the donut at this point should come out clean.Transfer the pan to a wire rack and let cool for 10 minutes before removing the donuts to the wire rack to cool completely.
- Repeat this process with the remaining batter.
To top the donuts
- Make the icing by whisking together the powdered sugar, coconut milk, and vanilla bean paste until completely combined with no lumps remaining. If the mixture is too thick you can add more coconut milk by the 1/2 teaspoon full at a time.
- When the donuts are completely cool dip one side of the donut into the icing until covered then place onto a platter. Sprinkle the freeze dried strawberry powder over the tops of the donuts once all of them have been iced.
- If you are using a standard sized donut pan bake according to your pan’s directions.
See more of my donut addiction in action in these posts: