Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts
Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts. This recipe combines a refreshing coconut iced coffee with homemade mini chocolate glazed coffee doughnuts.
Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts. This recipe combines a refreshing coconut iced coffee with homemade mini chocolate glazed coffee doughnuts.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/3 cup coconut milk
- 1 cup powdered sugar
- 1 tablespoon coconut oil
- 2 tablespoons granulated sugar
- canola oil (for frying)
- 3 large egg yolks
- 2 tablespoon plus 1 teaspoon active dry yeast
- 1 cup warm milk (i used 2%)
- 2 1/2 cups bread flour
- 2 tablespoons cocoa powder
- 1 tablespoon instant coffee
- 1 can full-fat coconut milk
- 5 cups brewed cold coffee
- 1/4 cup honey (use brown rice syrup if honey is an issue)
- 3 ounces semi-sweet chocolate (use vegan chocolate if need
- 4 tablespoons unsalted butter (softened at room temperature and 1/2 stick)
- 3-5 tablespoons coconut milk
- 1 tablespoon brewed coffee
- 4 ounces melted semi-sweet chocolate
- 5 ounces cold brewed coffee
- 2 tablespoons chocolate sauce (optional)
- 1/3 cup coconut sweetened condensed milk (or regular swee
- 2-3 tablespoons coconut milk (or regular cream/mi
- 1 tablespoon toasted coconut (for the rim optional)
- [coconut whipped cream | https://www.halfbakedhar
- mini chocolate glazed doughnuts (optional)
- Carbohydrate 509.102955231148 g
- Cholesterol 15160.2224999905 mg
- Fat 386.778715529659 g
- Fiber 14.6563383041912 g
- Protein 264.86906028029 g
- Saturated Fat 157.936027950095 g
- Serving Size 1 1 ICED COFFEE + 20-24 MINI DOUGHNUTS (2403g)
- Sodium 1580.95385148257 mg
- Sugar 494.446616926957 g
- Trans Fat 20.0646812119776 g
- Calories 6630 calories
Step-by-step
- Pour the cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.
- Add the coconut milk, sugar and vanilla to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thickened and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.
- Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce. Remove from the heat and store in the fridge until ready to use. Re-warm on the stove or in the microwave.
- In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and the instant coffee. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.
- When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2 to 2-inch-diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or other item you have. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them rise in a warm place until almost doubled in size, about 10 to 15 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before glazing.
- In a bowl mix together the powdered sugar, coconut milk, coffee and vanilla until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the doughnuts into the glaze. Sprinkle with sprinkles if desired and place on a wire baking rack to dry.
- Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream if desired. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!
A Busy Mom's Secret Weapon: Coconut Iced Coffee and Mini Doughnuts
Mornings are chaotic, aren't they? Between getting the kids ready for school, packing lunches, and trying to squeeze in a shower myself, I often find myself running out the door with only half a cup of lukewarm coffee and a gnawing feeling of incompletion. But lately, I've found my new morning ritual: a decadent yet surprisingly easy Coconut Iced Coffee paired with bite-sized, homemade Chocolate Glazed Coffee Doughnuts. This isn't just any coffee; it's a blissful escape in a glass, a little indulgence that helps me conquer the morning madness with a smile.
The recipe itself is deceptively simple, designed for the busy mom who wants something delicious and satisfying without spending hours in the kitchen. The coffee, a creamy blend of coconut milk, cold brew, and a touch of sweetness, is perfectly chilled, offering a refreshing contrast to the warm, melt-in-your-mouth doughnuts. The doughnuts, miniature versions of classic glazed doughnuts, are infused with a hint of coffee, enhancing the overall experience. They’re the perfect size for a quick grab-and-go breakfast or afternoon treat. I can honestly say this recipe is life changing!
The Coffee: A Tropical Twist
I love the rich, creamy texture that coconut milk adds to the iced coffee. It's a delightful twist on traditional iced coffee, offering a subtle sweetness and a luxurious mouthfeel. The process of making the coconut milk base is almost meditative; the slow simmering brings a sense of calm to the often frantic pace of my mornings. It’s a small act of self-care within the chaos.
The Doughnuts: Mini Miracles
Let's be honest, making doughnuts from scratch can seem daunting. However, these mini versions are surprisingly straightforward. The recipe is designed for ease and efficiency. I've made batches on a Sunday and freeze them for quick breakfasts throughout the week. They’re equally amazing fresh out of the fryer or reheated. The little chocolate glaze adds the perfect touch of indulgence—just enough sweetness without being overwhelming.
More than just a recipe: a moment of peace.
This isn’t just about the taste, it’s about the ritual. The quiet time spent preparing the coconut milk base, the satisfaction of watching the doughnuts puff up in the fryer, and the simple pleasure of sipping my iced coffee while the kids get ready for school—these are the moments that make this recipe truly special. It’s a way to slow down, even amidst the whirlwind of motherhood, to savor a little sweetness before facing the day's challenges. It’s a reminder to myself that even in the busiest of lives, there's always room for a little self-care and a delicious treat.
Adaptability and variations
The beauty of this recipe lies in its adaptability. I’ve experimented with different types of coffee, from robust dark roasts to lighter, fruitier blends. I've also played around with the glaze, adding sprinkles, chopped nuts, or even a dusting of cinnamon. Feel free to adjust the sweetness and flavors to your preferences. The possibilities are endless.
The Takeaway
This Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts is more than just a recipe; it's a small act of self-care, a moment of deliciousness in the middle of a busy life. It's a reminder that even amidst the chaos, there's always time for a little indulgence – a little taste of heaven in a glass and a bite-sized piece of joy.
