Danny Seo's Air Fryer Donuts with Vanilla Coconut Custard


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




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.


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 ¼ 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.