Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts

Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts: A Busy Mom's Sweet Escape

Mornings are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their shoes on the right feet, there's barely a moment to breathe, let alone enjoy a luxurious coffee. But what if I told you there's a way to inject a little bit of "me time" into even the craziest mornings? Enter: this incredible Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts recipe. It's a game-changer for busy moms (or anyone who appreciates a delicious and efficient treat!).

This isn't just any iced coffee; it's a symphony of flavors. The creamy coconut sweetened condensed milk adds a delightful sweetness and richness that perfectly complements the robust coffee. The homemade mini doughnuts, light and fluffy with a decadent chocolate glaze, are the perfect sweet companion. This isn't just breakfast; it's an experience – a small moment of indulgence in the midst of a busy day. The best part? It's surprisingly easy to make, even with a packed schedule. I've mastered the art of prepping components ahead of time, so on those particularly frantic mornings, all I need to do is assemble.

The magic of meal prep: The secret to making this recipe work for a busy lifestyle lies in preparation. I make the coconut sweetened condensed milk and the chocolate sauce on the weekend. The coconut milk is surprisingly easy to make. The mini doughnuts freeze incredibly well, so I typically bake a double batch, glaze half, and keep the rest for a quick grab-and-go treat later in the week. Even the coffee ice cubes can be made ahead and stored in the freezer for weeks! This is how a busy woman like myself gets to savor this little slice of heaven.

More than just a recipe: This recipe is more than just a set of instructions; it's a reminder to take a moment for yourself. In the whirlwind of motherhood and career, it’s easy to forget to prioritize self-care. This coffee and doughnut combo is my little ritual – a small act of self-love that fuels me throughout the day. Sipping this creamy, decadent beverage, with that melt-in-your-mouth doughnut as the perfect finale, reminds me that even the busiest days deserve a touch of sweetness.

Adaptability is key: One of the things I love most about this recipe is its adaptability. Feel free to experiment with different types of chocolate, adjust the sweetness to your liking, or even add a sprinkle of sea salt to the glaze for an extra touch of sophistication. I’ve adjusted the recipe many times according to what was available and to accommodate seasonal preferences.

A taste of paradise: Imagine this: You're sitting on your porch, sipping this chilled coconut iced coffee, the sun warming your skin. A mini chocolate glazed coffee doughnut rests on the straw, ready for a bite. This isn't just a coffee; it's a mini vacation. A moment of quiet amidst the chaos. It's a reminder to slow down, breathe, and appreciate the little things.

Recipe for success: I know this recipe might seem a little daunting at first, especially with the step-by-step doughnut making instructions. But trust me. Taking that time for yourself and making something delicious is worth it. If you're short on time, I highly recommend the time-saving tips and tricks that have become an integral part of my kitchen approach. The result is worth the effort. You'll have a delightful treat to enjoy that will make you feel like you're living your best life!

A moment of calm: In a world that constantly demands our attention, it’s crucial to create pockets of peace. For me, this Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts is one of those moments. It’s a small luxury, a delicious escape, a reminder that even amidst the chaos, there's always room for a little sweetness.

Beyond the recipe: While this recipe offers a detailed guide, feel free to customize it to your preferences. Add a dash of cinnamon, experiment with different types of milk, or even create your own unique glaze. The beauty of cooking lies in its flexibility, and this recipe is a perfect canvas for your creativity. Ultimately, the key is to enjoy the process, find joy in the flavors, and appreciate the small indulgences that make life a little bit sweeter.

Sharing the joy: This Coconut Iced Coffee with Mini Chocolate Glazed Coffee Doughnuts isn't just for me. It’s a treat I love to share with my family and friends, creating lasting memories over a cup of coffee and a delightful bite. It's a testament to the power of simple pleasures and the bonds that are forged over shared experiences.

A recipe for happiness: Cooking, for me, is an act of love. It's a way to nourish my family and myself. This recipe encapsulates that notion perfectly. It’s a delicious combination of ingredients, but beyond that, it represents a sense of calm and happiness that is so important in our often stressful lives. The time I spend making this is time spent showing myself some love, a time to recharge and connect with my inner self.

So, take a moment, treat yourself, and savor every sip and bite of this delightful creation. You deserve it!

Step-by-step

• Pour the cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.
• Add the coconut milk, sugar and vanilla to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thickened and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.
• Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce. Remove from the heat and store in the fridge until ready to use. Re-warm on the stove or in the microwave.
• In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
• Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
• Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and the instant coffee. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.
• When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2 to 2-inch-diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or other item you have. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them rise in a warm place until almost doubled in size, about 10 to 15 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
• In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before glazing.
• In a bowl mix together the powdered sugar, coconut milk, coffee and vanilla until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the doughnuts into the glaze. Sprinkle with sprinkles if desired and place on a wire baking rack to dry.
• Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream if desired. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!