WEEKDAYS 1e|12c|p

Daphne Oz's Baked Donuts and Coconut Cream

Baked Donuts Coconut Cream Daphne Oz
In a word - yum!
skill level
Easy
time
1-30min
servings
12
cost
$
Contributed by :
This is so good you'll want them all the time. At under 150 calories a serving (2 donuts) you can!
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ingredients
  • For the Donuts:
  • 1 cup All Purpose flour
  • 1/2 cup Sugar
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon (scant) Nutmeg
  • 1 pinch Cinnamon
  • 1/2 cup Non-fat yogurt
  • 1/2 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Vanilla Extract
  • 2 Egg whites
  • 3 tablespoon Coconut oil
  • Vegetable spray
  • For the Coconut Milk Whipped Cream:
  • 3/4 cup Coconut Cream from 10-ounce can of coconut milk (refrigerate to help separation)
  • 1/2 teaspoon Vanilla Extract
  • pinch of salt
  • For Finishing:
  • dark chocolate (melted-optional for drizzling)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Vegetable Spray
    For the Donuts: Preheat oven to 350ºF. Grease mini donut pan with vegetable spray.
  • 2
    1 cup All Purpose flour
    1/2 cup Sugar
    1 1/2 teaspoon Baking Powder
    1/4 teaspoon salt
    1/4 teaspoon (scant) Nutmeg
    1 pinch Cinnamon
    In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix. This mixture should NOT get too hot. It should feel slightly warm. It should take approximately two minutes.
  • 3
    1/2 cup Non-fat yogurt
    1/2 teaspoon Apple Cider Vinegar
    1/2 teaspoon Vanilla Extract
    2 Egg whites
    3 tablespoon Coconut oil
    Add wet to dry and mix until just combined. It should form a very soft dough.
  • 4
      
    Fill piping bag or zip top bag with batter. Cut off tip and pipe about 1 tablespoon of batter into each mini donut mold.
  • 5
      
    Bake for 12-15 minutes. They should not be browned on top. A cake tester should come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely.
  • 6
       
    For the Coconut Milk Whipped Cream: Chill a mixing bowl and beaters in the freezer for at least 20 minutes.  
  • 7
    3/4 cup Coconut Cream from 10-ounce can of coconut milk (refrigerate to help separation)
    1/2 teaspoon Vanilla Extract
    pinch of salt
    Using a spoon, skim the top layer of cream from a 10-ounce can of coconut milk (about 3/4 cup of cream) and place it in the chilled mixing bowl with sugar, vanilla, and a pinch of salt.  Beat on low speed until small bubbles form, about 30 seconds.  Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. 
  • 8
     
    Cut donuts in half lengthwise and spread with coconut cream.
  • 9
    dark chocolate (melted-optional for drizzling)
    Drizzle dark chocolate over finished donuts (optional). Serve immediately or cover and refrigerate for up to four hours.
 
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