Notes: this recipe makes 12 donuts, and it only takes about 30 minutes in total to throw together. Be sure to think ahead and chill your can of coconut cream at least 4 hours in advance.

Donut Ingredients:

Preheat the oven to 325 degrees and oil the donut pans with butter, oil, or vegetable spray. I use coconut oil or butter. Slowly whisk together the sugar, coconut milk, vanilla and butter until the sugar is almost dissolved.

In a separate bowl whisk together the dry ingredients. Then add in the strawberries and wet ingredients and stir gently until it is blended just enough that there aren’t any visible lumps.

Fill a pastry bag or plastic ziplock bag {cut the end} with the batter and distribute it evenly into the donut pans. Til each is about 2/3 full. Makes it easier if you place the bag inside a tall cup when placing batter into it. Bake for 15 minutes, remove from the oven. Let sit in tray for 5 minutes then pop the donuts out of the pan and let cool on a rack.

Strawberries Sauce Ingredients:

While the donuts are baking, coat the strawberries with honey, lemon juice and sea salt.

Mix well together for a few minutes until the strawberries are extra juicy, then lightly stir in the basil.

Cream Ingredients:

Skim the solid coconut milk off the top, discarding any juice. Whip with salt and vanilla and chill until ready to serve. If you like your cream a bit more sweet, add the powdered sugar and lemon juice. You can also use heavy whipping cream or canned whip cream.