Danny Seo's Air Fryer Donuts with Vanilla Coconut Custard
ingredients
Air Fryer Donuts
- 1 1/2 Cup Self-Rising Flour
- 3/4 Cup Vanilla Yogurt or Vegan Vanilla Yogurt
- 4 Tbsp Butter or Vegan Butter
- 1 Pint Raspberries
Vanilla Coconut Custard
- 1 15oz Can Coconut Milk
- 1/4 Cup Agave Nectar
- Pinch of Sea Salt
- 1 Vanilla Bean
- 2 Tbsp Cornstarch
prep
INSTRUCTIONS:
DONUTS:
Preheat the air fryer to 375 for 5 minutes.
In a large bowl, mix self-rising flour and vanilla yogurt until a dough forms. The dough will feel sticky.
Melt butter in a pan. Scoop a heaping tablespoon of batter and dip in melted butter. Roll into a ball and arrange in air fryer. Repeat with remaining butter. Note: If air fryer does not contain a nonstick surface, line interior with parchment paper. Cook for 6 minutes or until golden.
Place light brown sugar on a wide plate. Dip cooked doughnut holes in remaining melted butter and roll in the brown sugar.
CUSTARD:
Add coconut milk, agave nectar and pinch of sea salt into a wide pan. Split vanilla pod lengthwise and scrape seeds into coconut mixture. Bring mixture to a simmer and cook for 10 minutes.
Dissolve cornstarch in ΒΌ cup water and stir into coconut mixture. Cook for an additional minute to allow the mixture to thicken.
Serve with air-fryer donuts and raspberries.
