You Put the Lime in the Coconut and Make a Batch of Donuts….
I know, I just couldn’t resist. I apologize in advance for any readers who suffer from having that song stuck in their heads for the remainder of the day. But how could you not think of lime coconut donuts when that songs pops n the radio??
My mind is a strange place. I hear songs, they tell me to make donuts, and I listen…
Mostly because I love donuts.
Have I said the word donuts enough yet??
As the spring quickly turns into summer here in NJ, cravings for tropical treats begin. After rummaging through some caverns in my new room (still a work in progress, I’ll share pictures when it looks less like an episode of Hoarders) I managed to find my mini-donut maker under my bed.
It was a sign. Put the lime in the coconut and make yourself some donuts.
Thank you universe!
This summer as I journey into the “real world” from the college life, the next step I want to take on this blog is recipe creation. True, I make some killer muffins from my own base recipe, and I’ve finally nailed down a vanilla cake I can be proud of, but I need more!
So I begin with these donuts. Switching out milk with coconut milk, adding some fresh lime zest, these donuts un-glazed are already a treat.
But what kind of food blogger would I be if I didn’t go a little overboard?
After baking, they get completely coated in a tart lime glaze, then rolled in shredded coconut.
Are you imagining sunsets on tropical, sandy shores yet?
I love making these tiny treats because the donut-maker uses the same amount of energy to that of a light bulb. As the weather gets warmer, no one wants to turn on the oven and make it worse. So, little mini-makers like these (they also make mini-cupcake, mini-pie, and mini-cake pop makers as well!) are an affordable investment if you enjoy bite-sized baked goods all year ’round.
Plus they make a boatload of mini donuts with one batch of batter. You may be thinking “what do I need nearly 3 dozen mini donuts for?”
HOW COULD YOU BE UPSET BY HAVING DOZENS OF MINI DONUTS TO NIBBLE ON?
Ahem. I mean: they are great to share with friends!
Seriously: they are tiny so they go fast, and since they are baked and not fried, they are (sort of) better for you.
Not that anyone will need prompting to eat these once they lay eyes on them.
Oh and isn’t Memorial Day coming up? I’m still having issues remembering which day of the week it is; BUT these would be great to bring to a BBQ or party!
Or, you know, to keep at home for tropical treat cravings.
I’ll leave that to you.
Coconut Lime Donuts
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- zest from 2 limes (about 2 tsp)
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup coconut milk
- 1/4 cup milk
- 1/2 tbsp vinegar
- 2 tbsp melted butter, cooled
- 1 teaspoons vanilla extract
for the lime glaze:
- 1-2 tbsp lime juice (from 2-4 limes)
- 1/2 cup powdered sugar
- 1 cup shredded coconut
- Preheat oven to 350 or preheat mini donut maker.
- In a large bowl combine flour, sugar, baking powder, lime zest, and salt until well incorporated. In a larg measuring cup add vinegar and regular milk and let sit for 5 minutes.
- In a separate, smaller bowl, whisk together coconut milk, egg and vanilla extract. Once mixed, whisk in melted butter and then finally the milk/vinegar mixture.
- Pour wet ingredient mixture over dry ingredient mixture and whisk until just smooth. Once oven/donut maker is preheated, spray either a mini donut pan or the odnut maker with cooking spray.
- Fill donut cavities 1/2 way full with batter, then bake for 3-5 minutes, or until donuts spring back lightly when pressed and a toothpick comes out clean.
- Carefully remove donuts from pan or donut maker and let cool while you whip up the glaze.
- For the glaze: whisk together juice and powdered sugar until a thin glaze forms. If mixture is too thick, add more lime juice. If too thin, add a little more powdered sugar. You just want to lightly coat the donuts in it and for the coconut to stick to it.
- Dip both sides of donut in lime glaze, then roll completely in shredded coconut to coat. Let sit on cooling rack to dry.
Makes approx 2 1/2 dozen mini donuts
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain