Ingredient

  • 2 eggs
  • Natural cane sugar
  • Unsweetened coconut milk
  • Freshly squeezed lemon juice
  • Coconut extract
  • Coconut oil, melted
  • Superfine brown rice flour, plus more for dusting
  • Almond flour
  • Potato starch
  • Coconut flour
  • Tapioca starch
  • Baking powder
  • Baking soda
  • Salt
  • Vegetable oil, for frying
  • Sugar, sifted
  • Coconut milk

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Method

  • In a medium bowl, whisk together the first six ingredients. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, coconut flour, tapioca starch, baking powder, baking soda, and salt.
  • Add the wet ingredients to the dry and whisk until the dough comes together.
  • Knead it with your hands a couple of times. It will be soft.
  • Dust a work surface with a generous amount of superfine brown rice flour. Turn the dough out onto your work surface and dust another bit of flour on top of the dough. Pat the dough down a bit.
  • As the dough sits, it will start to get a bit more compact and will be easier to work with. If it feels too soft, you can refrigerate the dough for 15 minutes. Roll the dough to a 3/4-inch thickness.
  • Dust a 2-inch cookie cutter or doughnut cutter with additional flour. Cut out circles and place them on a baking sheet lined with parchment paper.
  • If you are using a cookie cutter, cut out 1/2-inch holes from the center of the disks. You can re-roll the scraps once to make more doughnuts.
  • Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil. Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.
  • Carefully add the doughnuts to the oil in batches; do not overcrowd the pan. The doughnuts will sink and then rise when they are almost done. Cook to golden brown, turning the doughnuts once.
  • Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes. Let them cool slightly.
  • In a medium bowl, whisk together all the glaze ingredients. Dip the doughnuts in the glaze and cover with the shredded coconut.