Prepare and preheat your fryer to 350F.

Whisk together flour, sugar, salt, and baking powder. Use a pastry cutter or fork to cut in the chilled coconut oil. This will create a shaggy dough with little pea-sized balls of coconut oil throughout.

Next, stir in your coconut milk until fully combined.

Turn the dough onto a floured surface and lightly sprinkle with more flour. Knead for about 3 minutes. If the dough is still sticking to your hands, knead in a little more flour.

Use your hands to create a 1/2-inch thick disc and use a 2-inch biscuit cutter or top of a mason jar to cut your doughnuts.

To deep fry: Add your doughnuts to the fryer basket and fry for 2-3 minutes. The doughnuts will be golden on the outside and soft / dough-y on the inside.

To air fry: Spray the cake pan and brush each doughnut with a bit of neutral-tasting oil (sunflower and refined coconut both work). Add the doughnuts to your cake pan 3-4 at a time. Fry for 5 minutes, flip, and cook another 3 minutes.

When the doughnuts are done in the fryer, use tongs to roll them in more granulated sugar and set them aside to cool enough to eat. They taste best warm!

Enjoy!