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In a small non stick pan, toast coconut flakes. Do not step away. When you smell the coconut, turn off the stove. Set aside.
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Preheat oven to 350 degrees (F).
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Grease a donut pan; set aside.
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In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted coconut oil, vanilla and coconut milk. Gently fold the wet mixture into the dry mixture - don't over mix! Trust me, it is better to take it slow on this step.
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Spoon mixture into a ziplock bag. cut tip, squeeze mixture into prepared donut pan, and bake for 13-15 minutes, or until the donuts pass the toothpick test. Allow donuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.
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In the meantime, melt the coconut oil for the sugar frosting; set aside. Mix the sugar and oil together in a medium-sized bowl until smooth.
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Once the donuts are cool enough to handle, dip them in the melted coconut frosting, then roll them in the toasted coconut flakes mixture; repeat until all donuts have been covered.