Coconut Cream Donuts

Preparation

Preheat a deep fryer to 300°F or a pot on the stove filled with 5 inches of oil over medium heat.

Combine the pudding mix, coconut milk, and liqueur in a mixing bowl and whisk to combine. Allow to set and then put the mixture into a piping bag, reserving 1/4 cups of it. If you don’t have a piping bag, you may use a one-gallon plastic freezer bag and cut one corner of it.

In a stand mixer fitted with the paddle attachment, combine flour, baking soda, and sugar on low speed. In a separate bowl, combine the ricotta, vanilla, and eggs, and mix together using a whisk or fork. Add the wet mixture to the dry mixture and mix on low speed just to combine.

Put plastic wrap over the bowl and refrigerate for 30 minutes. Using a tablespoon, gently drop spoonfuls of the dough into the oil. It will be sticky.

Cook the donuts for 2–3 minutes and then flip them over to cook another few minutes.

Remove with a slotted spoon and place on a cooling rack with a cookie sheet underneath. Once the donuts have cooled slightly, carefully poke a small hole in the side of each donut using a paring knife. Pipe the pudding mixture into each donut.

Using a teaspoon, spread a small amount of the remaining pudding mixture on each donut and top with toasted coconut.