Tangy lime curd fills these delicious coconut doughnut holes, making them a tropical treat. These are ideal as a zesty and sweet snack.
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup shredded coconut. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut milk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. Zest of 1 lime. Lime curd store-bought or homemade. Powdered sugar for dusting. Vegetable oil for frying.
Instructions: In a bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt. In another bowl, whisk together the coconut milk, vegetable oil, egg, vanilla extract, and lime zest. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Heat vegetable oil in a deep pan or fryer to 350F 175C. Using a small cookie scoop or spoon, drop small portions of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove the doughnut holes from the oil and drain on paper towels. Once the doughnut holes are cool enough to handle, use a piping bag or small syringe to fill each hole with lime curd. Dust the filled doughnut holes with powdered sugar. Serve warm and enjoy!
Tori R
