Coconut Sno Ball Doughnuts

Yields: Approximately 3 dozen mini doughnuts



  1. Preheat oven to 350 degrees or preheat your donut maker. In a large bowl, combine flour, sugar, baking powder and salt until well combined. In a one-cup measuring cup, stir together vinegar and coconut milk and then let sit for 5 minutes.
  2. In another bowl, beat egg, then pour in milk/vinegar mixture followed by the melted (and cool!) butter and vanilla.
  3. Pour this mixture of wet ingredients into the large bowl with the dry ingredients, and gently whisk until a thick. smooth batter forms. Do not over-mix.
  4. Pour mixture into a piping bag or ziploc plastic bag and snip off a 1/2 inch hole. Pipe donut batter either into greased doughnut pan or into preheated doughnut maker coated with cooking spray, filling cavities halfway.
  5. Bake in oven for 5-7 minutes or in doughnut make for 4 minutes, or until toothpick inserted in the center of a doughnut comes out clean. Remove doughnuts from oven and let cool while you make the glaze and topping.
  6. For the glaze, simply whisk together the powdered sugar, coconut milk, and a few drops of pink food coloring until a smooth glaze forms. Start with 2 tbsp of coconut milk, and add a little more if the glaze seems too thick.
  7. Add the shredded coconut to a large plastic ziploc bag, drop in a few more drop of pink food coloring, seal and gently shake the bag to coat all the coconut. It should turn a nice shade of pink, but feel free to add more food coloring for a more vibrant color!
  8. Once doughnuts are cool, dunk them in the glaze, covering them completely and then letting the excess glaze drip off before adding a couple to the bag with the coconut. Close the bag, gently shake to coat the doughnuts in the coconut.
  9. Remove from bag and let dry on a cooling rack.