A few years ago I decided to take up running. My goal was to run a 5K without stopping. Prior to this, I couldn’t run to the end of my street without having to take a several short walking breaks. My street is maybe an 1/8 of a mile long. I was in bad shape. But after several weeks, probably months, I finally achieved my goal. 3.1 miles of solid running, no walking. Yay me!
As a reward for such a major accomplishment, I decided to treat myself to a toasted coconut doughnut from Dunkin Donuts. I loved toasted coconut doughnuts. I craved these doughnuts. However, in an effort to be more healthy, I had given up doughnuts in general. This would be the perfect treat.
Apparently I hadn’t been to a Dunkin Donuts for quite some time, because when I went to order my well-deserved, hard-earned doughnut, I was told Dunkin Donuts no longer made doughnuts of the toasted coconut variety.
They were off the menu.
In every single Dunkin Dounts store across the nation.
I was devastated.
I don’t know how long I stood there, mouth agape, staring at the poor kid working the register. It felt like forever. I had just run 3.1 miles without stopping, the only thing spurring me on was the thought of eating one of these deliciously moist, deep fried circles of heaven. I may have cried. I ended up leaving without a donut and boycotted Dunkin Donuts for a good while. That is until they finally brought the coconut doughnut back. Not only did they bring it back, it now comes in chocolate. Swoon. I feel like they redeemed themselves a little.
Last year I bought doughnut pans and made it my mission to make coconut doughnuts at home. Just in case the powers that be at Dunkin Donuts loose their minds again.
|Toasted Coconut Doughnuts||
- 2 c all purpose flour
- ¾ cup sugar
- 2 t baking powder
- 1 t salt
- ¾ c light coconut milk
- 2 eggs
- 1 t vanilla extract
- ⅓ c vegetable oil
- 1 c powdered sugar
- 2 T coconut milk
- 2 c toasted coconut
- Preheat the oven to 350 degrees. Coat a doughnut pan with non stick cooking spray.
- In a large bowl, whisk together the flour, baking soda and salt.
- In a second bowl, combine the ¾ cup coconut milk, eggs, vanilla extra, oil and sugar.
- Stir the wet ingredients into the dry.
- Pipe the doughnut batter into the doughnut pans using a frosting bag or large ziploc bag with a corner cut off.
- Bake for 8 to 10 minutes or until a toothpick inserted comes out clean. Place pans on a wire rack to cool for 10 minutes. Remove doughnuts from pan and allow to cool completely on wire racks.
- To make the icing, combine powder sugar and 3 tablespoons coconut milk in a shallow bowl.
- Place toasted coconut in a shallow bowl. Dip the top of a doughnut into the icing then into the toasted coconut. Place doughnuts back on wire racks and allow icing to set.