Quest: Mounds Coconut Chocolate Vegan Doughnut

I'm on a roll with doughnut success, the last few batches have been absolutely fabulous. All of last week I experimented with different combinations of coconut ingredients and each time they were a terrific, developing a slightly crisp exterior with a perfectly doughnut-ty interior; which is heavier than cake but moist and totally addictive. These were instantly devoured by everyone. The fact that they had visible toasted almonds and coconut topping did not deter even my most nut-reluctant child. More impressive yet, this was the first batch that my mother-in-law asked me to repeat (she's had the "More doughnuts?!" opinion up until this point.)

One cup of nuts in each doughnut batch was depleting my supply, not to mention the cost, so I cut back in this batch wanting to stretch the last of my almonds to experiment with another recipe. The coconut milk (canned, unsweetened, not coconut cream) adds significant fat to the recipe so even with the lower almond content, these still have a high fat ratio, and honestly the crumb is perfect as a result. In the flavor department, there is little anyone could complain about with these baked vegan doughnuts, they really are outstanding!

Vegan Toasted Almond and Coconut Chocolate Glazed Doughnuts

1/4 cup sliced almonds
1/4 cup sweetened coconut

7 ounces coconut milk (1/2 can)
1/4 teaspoon vanilla
1/4 teaspoon coconut extract (optional)

1/2 cup slivered almonds
1/2 cup sweetened coconut
1 cup all-purpose flour
1/4 cups white sugar
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking powder
1/4 teaspoon salt

  1. Preheat oven to 375-degrees.
  2. In the bowl of the food processor, pulse together the sliced almonds and sweetened coconut a few times to break them into smaller pieces. Remove from bowl and spread evenly into a shallow cake/pie tin to toast in the oven as doughnuts bake.
  3. Grease a non-stick doughnut pan with cooking spray. 
  4. Measure the milk in a liquid measure, add vanilla and coconut extract (if using.)
  5. In the bowl of the food processor, combine all the remaining dry ingredients and blend until the nuts have been pulverized and the mixture looks uniform. 
  6. Slowly pour in the liquid to blend it into the dry ingredients, alternatively blend the dry and the wet by hand in a separate bowl. Immediately spoon the mixture into the prepared doughnut pan. Divide it among the six holes, placing it directly in the middle over the 'hole', use a finger to clear the batter off the 'hole' and smooth it a bit to fill them evenly.
  7. Bake 13-14 minutes and remove the pan from the oven, loosen the middles which may stick just a bit, with a fork before carefully turning the doughnuts out onto a cooling rack, and immediately place them bottom sides up back into the doughnut pan. The middles may have baked over the hole section of the pan a bit, but carefully just press them back down into the pan, remove any extra crumb/clumps. Flipping them during the baking process crisps up the bottoms and gives them an overall better doughnut form. Return them to the oven and bake another 4 minutes. Remove to a cooling rack.
  8. Toast the chopped coconut and almond mixture in the oven for a total of three minutes while the doughnuts bake. Watch carefully, they will burn easily, look for golden brown edges and remove. 
  9. Once cool, glaze them with chocolate glaze (below) and sprinkle each with the toasted coconut and almond topping. Repeat a layer of glaze over the nuts using a fork or spoon until no chocolate glaze remains. 
Chocolate glaze:
1 1/2 - 2 tablespoons milk of choice
1/3 cup chocolate chips
1/3 cup powdered sugar

Microwave all ingredients in a small microwave safe bowl for 30 seconds. Stir until well combined and then dip in each doughnut. This mixture should be thin enough that it sticks to the doughnut.

This recipe makes 6 doughnuts.