What happens if you marry coconutty donuts with sticky dried bananas? Yes, true magic happens in form of these coconut donuts topped with aquafaba meringue and salted banana caramel!
This to me is an absolute classic When-Sweet-Becomes-Healthy-breakfast-treat. Healthy enough to have it for breakfast but still delicious enough to call it a dessert. All in all it’s a classic vegan donut recipe with a dense texture due to the coconut flour which is perfect if you need some extra protein (think of a bagel bun which makes you full for a long time and gives you the energy to keep going until lunch). I have adopted the donut recipe from the fantastic Natalie @Feasting on Fruit which I am a great fan of! Go and check out her blog, she is crazy good!
So to make my coconut donts a little sweeter I decided to top it with my standard vegan meringue but you could also use a cashew cream cheese. But in no case you should omit is the salted banana caramel. Healthy caramel that is solely made from dried bananas salt and coconut milk is not only nutritious but also heavenly delicious.
How do you top a donut Not a classic donut topper but I somehow felt that it needed some extra chocolate. But as always decorate with whatever floats your boat here. For all of you struggling with food allergies: these donuts are not only all vegan but also glutenfree and refined sugarfree.
Coconut Donuts (Recipe adopted from the amazing Feasting on Fruit; makes 6 with a donut tin)
- 1 1/4 cup rolled oats
- 1 cup coconut flour
- 1 tbsp ground flaxseed
- 2 tsp baking powder
- 1/2 cup coconut sugar
- 1 tsp apple cider vinegar
- 1/2 cup canned coconut milk
Preheat the oven to 180 degrees celsius. In a blender, combine the dried ingredients: oats, coconut flour, flax seeds, baking soda, and baking powder. Blend until it is a fine flour consistency. Transfer to a bowl and add the apple cider vinegar and coconut milk. Stir to combine. Grease your donut pan and fill each donut almost to the top. I use a ladle to make filling a bit easier. Bake the donuts for 15 minutess at 180 degrees celsius. Let them cool before topping them with your meringue and banana caramel.
- 100g dried banana (Koro Drogerie)
- generous pinch of salt
- 1 cup water (or more if if too thick)
- 1/2 cup coconut milk
- 1 tbsp vanilla paste
In your blender blend all ingredients until you get a smooth caramel like consistency. Add more water if you like your caramel a bit more runny. You can also adjust the salt if you like your caramel slightly saltier.
The recipe for the aquafaba meringue has been adopted from my unicorn bread. Find the recipe here.