VEGAN COCO LOCO DONUTS

Ingredientai

Coco Loco Glaze

2½ cups confectioners’ sugar

Scant ½ cup Coco Lopez coconut cream (mix well before measuring)

1½ teaspoons Lyle’s Golden Syrup (see Trejo’s Tip, this page), light corn syrup, or honey

Toasted Coconut Topping

1½ cups shredded unsweetened coconut

1 recipe fried Vegan Donuts (this page), still hot, placed on wire racks

Nurodymai

MAKE THE GLAZE Combine the confectioners’ sugar, coconut cream, golden syrup, and 1½ tablespoons water in a large bowl and whisk until completely smooth.

MAKE THE TOPPING Place the coconut in a large skillet and cook it over medium-low heat, stirring frequently, until the flakes are mostly golden brown, about 3 minutes. Transfer the coconut to a large plate and let it cool completely.

GLAZE THE DONUTS Using a rubber spatula, spread the glaze over the top half of the donuts. Sprinkle the donuts with the toasted coconut topping and allow the glaze to set up, about 5 minutes. Serve immediately or within 4 hours (see Trejo’s Tip, this page).

Pastabos

This vegan donut gets a double hit of coconut flavor from the sweet Coco Lopez glaze and a toasted coconut topping.