Vegan Coconut Pandan Donuts
These vegan coconut pandan donuts are bursting with flavor and so aromatic. They are moist, soft, and fluffy donuts that are easy to make.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup pure organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cup coconut milk, from the can
- 1/4 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 1/2 tsp pandan extract
glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract (or sub more vanilla)
- 1-2 tbsp almond milk
- 1/4 cup shredded coconut for topping
Instructions
- Preheat the oven to 400 degrees F and spray a donut pan with cooking spray.
- Mix all the dry ingredients together in a large bowl. Set aside.
- In a separate bowl, whisk together the wet ingredients until well combined. Pour the wet ingredients into the dry and mix with a spatula until combined. Careful not to over mix.
- Spoon the donut mixture into a piping bag, or a large ziplock bag with a corner cut off to create a little hole. Pipe the batter into the pan filling 3/4 of the way full. Bake for 13-15 minutes or until a toothpick comes out clean and donuts are lightly golden.
- Let them sit in the pan for 5 minutes and then carefully remove donuts and place on a cooling rack to cool completely before glazing.
- To make the glaze, whisk all the glaze ingredients together (except for shredded coconut) in a shallow bowl until smooth. The mixture should be smooth and silky, but not too thin or else it will just drip completely off your donuts. (If yours is very thin, simply add a bit more powdered sugar.)
- Once the donuts are cooled, dip them in the glaze. Place back onto the cooling rack with a cookie sheet underneath to catch the drippings. Sprinkle shredded coconut on top. Let it sit for 15 minutes for the glaze to set. Enjoy fresh!
Servings: 12