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Coconut doughnuts with a coconut filling


For the dough:

500g Bauckhof coconut flour

120g coconut milk

40g alternative to butter

¼ pack fresh yeast

25g sugar

½ pack vanilla sugar

1 pinch salt

Sunflower oil for deep-frying


For the filling:

200ml condensed coconut milk

250g Schlagfix cream (which can be used like Mascarpone)

1 tsp vanilla bean paste


For the topping:

300-400g white Schakalode buttons

Desiccated coconut


1. Sieve the flour into a bowl and make a hollow in the center of the flour. Crumble the yeast into the hollow.

2. Heat the coconut milk in a saucepan until warm (roughly body temperature), but not hot. Melt the alternative to butter in it, and dissolve 1 tsp of sugar in the liquid.

3. Pour around a quarter of the warm coconut milk into the hollow, mix with the yeast and cover with a little flour. Cover the bowl with a kitchen towel and leave to prove in a warm place for around 10 minutes. Then add all the other dough ingredients, and, together with the remainder of the coconut milk mixture, knead using the dough hook of a mixer for around 5 minutes until you have an easy to knead, supple dough which comes away from the bowl easily. Then work it with your hands until you have an even, smooth dough which doesn’t stick to your fingers. Cover the bowl and leave the dough to prove in a warm place for around an hour, until it has doubled in size.

4. Meanwhile, mix the condensed coconut milk with the Schlagfix cream and vanilla, and fill into a piping bag.

5. After proving, knead the dough thoroughly once more before rolling it out on a floured work surface until it’s 2 cm thick. Use a glass 7cm in diameter to cut out circles.

6. Lay the circles out on a baking tray covered with baking paper, and cover with a kitchen towel. Leave to prove for approx. another 25 minutes.

7. Heat the oil in a pan with tall sides. One after another, place the dough circles into the hot oil, with the underside facing up. Be very careful with them.

8. Place the lid on the pan.

9. When the undersides are cooked and golden brown, turn the doughnuts over carefully with a wooden spoon, and deep-fry on the other side until golden brown, too, this time without the lid on the pan.

10. Each side needs around 1.5 to 2 minutes. Use a ladle to remove the fresh doughnuts from the oil, and place them on a plate covered in kitchen paper. Leave to cool and allow the excess oil to drip off.

11. In the meantime, melt the Schakalode above a bain-marie.

12. Now it’s time to fill the doughnuts with the coconut cream. To do so, push the nozzle of the piping bag into the side of each doughnut while still lukewarm. Push through to the center of the doughnut and fill it - using careful, circular motions.

13. Finally, dip the top side of the doughnuts in the melted Schakalode and decorate with desiccated coconut. .

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