Coconut cream makes a great filling for just about any raised dough, but goes particularly well with Malasadas to make the perfect tropical doughnut.
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS
- 1 (14-ounce) can coconut milk, or 1¾ cups Homemade Coconut Milk
- ⅓ cup (80 grams) superfine sugar
- ¼ cup plain almond milk
- 2 tablespoons cornstarch
- 1 tablespoon chia seeds (optional)
- 1 batch raised dough of choice
- 1 batch Coconut glaze
- 1 cup sweetened shredded coconut
DIRECTIONS
• In a medium pot over medium-low heat, stir the coconut milk and sugar with a wooden spoon or until the sugar has dissolved and the
mixture has thickened slightly, about 5 minutes.
• In a small bowl, whisk the almond milk and cornstarch. Pour, whisking constantly, into the hot coconut milk mixture. Simmer for about 5 minutes, or until thickened. Stir in the chia seeds, transfer to a medium bowl, and cover with plastic wrap. Refrigerate until needed.
• Prepare the chosen dough for filled doughnuts and fry or bake as directed.
• When the doughnuts have cooled, spoon the coconut filling into a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one hand, plunge the tip into the side of the doughnut, pushing it about ¾ inch deep. Gently squeeze the pastry bag to fill the doughnut, withdrawing the tip slowly as you squeeze; you will feel the doughnut expand slightly as you fill it. Repeat with the remaining doughnuts.
• Glaze the top of each doughnut and sprinkle with the shredded coconut. Serve immediately.
NOTE: If you are making homemade coconut milk for the coconut milk glaze, prepare the
milk first, then finish the glaze as the doughnuts are cooling. If you are using prepared
coconut milk for the glaze, you can make the glaze as the doughnuts are cooling.
