Donut worry, be happy and golden! We’re making turmeric donuts topped with coconut cream frosting and trust me babes, you’ll want to try this at home.

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Golden Milk Donuts

Golden milk also known as turmeric milk is an Indian drink that’s bright yellow, delicious and has many health benefits. I’m turning this liquid gold into donuts and adding a little taste of the tropics with some coconut cream. Coconut will always remind me of summertime, laying on the beaches of my home country the Philippines. When I was making this recipe I wanted something to balance the spice of the turmeric and though that coconut would pair well with it. To make a successful frosting for this Golden Milk Donut, you need to refrigerate your coconut cream overnight. I tried it with room temperature coconut cream and it just ended up being a runny mess. We’re also using date syrup for this recipe because it has a low glycemic index and it tastes super yummy. You can always substitute this with Lakanto maple syrup for a lower carb dessert. So treat yo self with these Golden Milk Donuts because you deserve it, babe! Snap a pic of your ‘gram worthy Golden Milk Donut. Follow us on instagram and use #hsfteam for your food posts so we can give you some love too.

Golden Milk Donut

Special thanks to Further Food for letting me play with their Superfood Turmeric!

Macros: makes 6 servings

• Calories  239kcal
• Carbs 13g (7.2g with Lakanto sub*)
• Protein 8.9g
• Fat 36g

Ingredients:

• Turmeric Donut
  • 1 egg white, room temp
  • 1 c almond flour
  • 2 tbsp coconut flour
  • 1/4 c arrowroot flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp Further Food superfood turmeric
  • 2 eggs
  • 1/4 c date syrup OR *substitute with Lakanto Maple Syrup 
  • 2 T coconut cream
• Coconut Topping
  • ½ c cold coconut cream (keep refrigerated for 24 hour prior to making)
  • 2 T confectioners sugar Lakanto
  • ¼ t vanilla extract
  • Shredded coconut for topping

Instructions:

1. Preheat oven to 250F. Beat the egg white until soft peaks form in a small bowl.
2. In a medium bowl, add the rest of the donut ingredients & mix. Fold in egg white & stir to combine.
3. Place mixture in a piping bag/ ziplock bag with cut corners. Grease a 6pc donut tray & fill. Bake for 25 min.
4. Coconut Topping: Gradually mix confectioners sugar with coconut cream and whisk until combined. Add vanilla extract and whisk some more.
5. Let the donuts cool for 10 min. Drizzle coconut topping on donut and sprinkle shredded coconut on top.

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