Frantic Home Cook – Home cooking, Recipes, Healthy, Frugal

Doughnuts. Donuts. No matter how you spell them, they’re a wheel of tastiness. I wish my car tires would be made of doughnuts. Then when I went down the street, everyone would smile at me because my car smelled so delicious. Except I couldn’t park because everyone would eat my tires. Squirrels wouldn’t get hurt if ran over them because my car tires would be fluffy and they could eat their way free.

These doughnuts, my entry into Culinary Concoctions by Peabody’s Doughnut Challenge, are a combo of some of my favorite flavors…pineapple and coconut. They remind me of our honeymoon in the Caribbean where my dear husband and I ate delicious tropical fruit on a patio overlooking the bay right before we went on a relaxing boat ride where I got so seasick I wanted to die and my husband pretended like he didn’t know me because I was moaning but then we landed and went snorkeling and my husband lost his wedding ring which I had inscribed “Today Tomorrow and Always” but I got mad and I cried it should have been inscribed “Today through Wednesday” because that’s all the time he had it and then I got sick. Aaaah…good memories.

Anyway, my dear hubby loves these flavors too so I made these ring-shaped Pina Colada Doughnuts to remember those great times.

PINA COLADA DOUGHNUTS

DOUGHNUTS:
1/2 c. white sugar
1 tsp salt
1 whole egg
1/2 c. canola oil
1 c. coconut milk (combine well before measuring)
1 tsp. coconut extract
1 tsp. rum extract
1/2 c. crushed pineapple, drained (save 1 Tbsp. juice)
3 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda

GLAZE:
1 c. powdered sugar
1 Tbsp. pineapple juice
3 Tbsp. coconut milk

TOPPING:
1 c. coconut, toasted

Combine sugar and salt in a bowl. Stir in the egg. Add the coconut milk, oil, coconut extract and rum extract. Mix well. Sift together remaining ingredients and add to dough mixture 1 cup at a time until you have a soft but not sticky dough.

Roll onto floured (or powdered sugar) surface about 1″ thick. Cut out and fry in hot oil (about 375 degrees Farenheit) about 3-5 minutes. Flip halfway for even browning. Drain.

Make the glaze by stirring powdered sugar, coconut milk and pineapple juice together. Pour over warm doughnuts. Toast the coconut (either in the oven at 400 for about 5 minutes) or in a nonstick pan. Sprinkle over. Devour. Give your hubby a kiss for putting up with you for 15 years. (Oops… that’s about me…skip the last part…unless it applies.)