Creamy Coconut Custard
9th April 2015
Chocolate Cheesecake
9th April 2015
Ingredients
- 4 large eggs room temperature
- 3 tbsp organic virgin coconut oil melted
- 1/2 cup coconut milk warm
- 1/4 cup maple syrup
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup Coconut Flour
- 1/4 tsp Himalayan Crystal Salt
Topping
- 1 ounce raw cacao butter melted
- 2 tbsp coconut butter
- 1 tsp maple syrup
- 1/4 cup freeze dried strawberries coarsely ground
Servings:
Instructions
- Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and oil the pan liberally with coconut oil
- Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
- Add the milk, maple syrup, vinegar, and vanilla and beat again until combined.
- Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth.
- >Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
- Pipe the batter into the doughnut mold, filling it completely.
- Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.
Make the glaze
- Mix the cacao butter, coconut butter, and maple syrup in a shallow bowl. Place in the freezer for 5 minutes to thicken.
- Once the donuts are completely cooled, dip them in the glaze then dip the tops in the ground up strawberries.
- Place in the refrigerator for 20 minutes to allow the glaze to set.
- Enjoy!
