Coconut Lime Doughnuts [Vegan]

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Due to the onset of summer, your tastebuds may be craving that refreshing, creamy, piña colada combination. In this scrumptious doughnut recipe, coconut and lime come together in the donut batter and then again in the glaze, creating a treat that’s both silky and bursting with bright, fresh lime flavor.

Coconut Lime Doughnuts [Vegan]

Ingredients

1/4 cup coconut oil, melted
3 tablespoons aquafaba (liquid from a can of chickpeas)
1/2 cup coconut milk from a can
2 tablespoon lime juice
Zest of one lime
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 cup icing sugar
3 teaspoons melted coconut oil
3 teaspoons lime juice
Grated lime zest and coconut flakes for garnish

Preparation

Place the coconut milk in a small bowl and add the lime juice to it. Stir and let sit for 5 minutes.
Place the melted coconut oil in a bowl with the sugar and the aquafaba. Whisk well.
Add the lime zest and the coconut milk/lime juice mixture and again whisk well to combine.
Mix the dry ingredients together and then add them slowly to the wet, mixing the flour in a bit at a time.
Scrape the batter into a large plastic bag or a pastry bag with no tip. If using a plastic bag, snip a hole in the corner about 3/4-inch wide, and pipe the dough into the doughnut pan.
Bake in a 350°F oven for about 12-15 minutes or until they are slightly golden on the edges and spring back when you touch them.
Remove to a wire rack and allow to cool.
Place the icing sugar in a bowl with the coconut oil and mix well. Slowly start to add the lime juice, drizzling it in a little at a time. You want the glaze to be the right consistency to stick to the doughnuts and run down the sides, but not slide off entirely. If you’ve added all the lime juice and it still seems too thick, add a few drops of non-dairy milk until it gets to the right consistency.
Place the doughnuts on a wire rack on top of a baking sheet. Dip them one by one into the glaze, then place them back on the rack. Garnish with lime zest and coconut. Allow the glaze to set.

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AUTHOR & RECIPE DETAILS

Rebecca Coleman is a food and travel blogger based in Vancouver, BC, Canada, and describes herself as a "localvore with a wanderlust. She is the author of "Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)." While solo parenting the world's greatest teenager, she teaches marketing at BCIT and UBC, has an unapologetic addiction to Americanos, and makes the best vegan "pulled pork" ever.