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 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.
