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Coconut Iced Coffee…with Mini Chocolate Glazed Coffee Doughnuts.
HALF BAKED HARVEST33Ingredients
14Hours
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Ingredients
US|METRIC
1 SERVINGS
- 5 cups cold brewed coffee
- 1 can full fat coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp. vanilla extract
- 2 Tbsp. cocoa powder
- 1/4 cup honey (use brown rice syrup if honey is an issue)
- 1/3 cup coconut milk
- 1/4 tsp. salt
- 3 oz. semi sweet chocolate (use vegan chocolate if needed)
- 1 Tbsp. coconut oil
- 1 tsp. vanilla extract
- 2 Tbsp. active dry yeast
- 1 cup milk (warm, I used 2%)
- 2 1/2 cups bread flour
- 1 tsp. pure vanilla extract
- 3 large egg yolks
- 2 Tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 4 Tbsp. unsalted butter (softened at room temperature and cut into cubes)
- 1 Tbsp. instant coffee
- canola oil (for frying)
- 1 cup powdered sugar
- 5 Tbsp. coconut milk
- 1 Tbsp. brewed coffee
- 4 oz. semi-sweet chocolate (melted)
- 5 oz. cold brewed coffee
- 2 Tbsp. chocolate sauce (optional)
- 1/3 cup sweetened condensed milk (coconut, or regular sweetened condensed milk)
- 3 Tbsp. coconut milk (or regular cream/milk)
- 1/2 tsp. vanilla extract
- 1 Tbsp. toasted coconut (for the rim, optional)
- whipped cream (coconut, optional)
- glazed doughnuts (mini chocolate, optional)
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