By now we’ve all seen the infamous sushi donut. I mean, it really is a creative work of art. But me being me, I just had to take the idea and run with it. And what do I love more than a donut made of rice? A donut made of actual donut, obviously! These simple coconut flavored baked donuts are topped with classic white icing, then decorated with chocolate sprinkles and coconut flakes to resemble sushi rice and sesame seeds. Then to top it all off, I used sliced strawberries for my “tuna” and some fresh kiwi to represent wasabi. And just like that, the new sushi donut was born! Now you can have your sushi for breakfast AND dessert.
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 3/4 cup unsweetened coconut milk
- 1/2 tsp. coconut extract
- 1/4 cup coconut oil
- 2 tbsp. melted butter
- 1 tub classic white frosting
- 3 tbsp. coconut milk
- shredded coconut
- chocolate sprinkles
- 1 kiwi, peeled and sliced
- 3 strawberries, cored and thinly sliced
Preheat oven to 325 degrees F. Prepare a donut baking pan by spraying it with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, cream of tartar, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, coconut extract, coconut oil, and butter. Add the wet ingredients into the dry and mix until combined and no lumps remain.
Pour batter into a piping bag or a large ziplock bag and cut the tip off, allowing you to pipe the batter into the donut pan. Fill the pan about 2/3 full and bake for 10-12 minutes until fluffy and slightly golden. Remove from the heat and repeat until the batter is all gone (recipe makes about 2 dozen donuts).
Allow all of the donuts to cool completely before decorating. To decorate, whisk together the frosting and the coconut milk until smooth and creamy. Dip the donuts into the frosting and the place on a wire cooling rack with a large sheet of parchment paper underneath (make clean-up easy as pie).
Now while the frosting is still wet, sprinkle 1/2 of each donut with the coconut flakes and the other half with the chocolate sprinkles. Place a slice or two of the strawberry and kiwi on top to look like sushi. Ta-da! Serve.