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1
Heat oven to 325u00b0 F and grease the donut pan.
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2
Set a sieve over a large bowl and add the flour, cocoa powder, baking soda, and salt (I always sift when using cocoa powder). Sift, then fold together for even distribution. In a smaller bowl, whisk the coconut milk, sugar, egg, coconut oil, and vanilla until smooth. Add the wet ingredients to the flour mixture and mix with a whisk or wooden spoon until everything is blended. The batter will be thick.
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3
Spoon batter into a piping bag (or into a large resealable plastic bag with the corner cut off) and pipe into the greased doughnut pan, making sure to not overfill. Alternatively, you can spoon the batter into the pan.
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4
Bake for 13 minutes, until a tester comes out clean.
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5
Cool the doughnuts in the pan for 3 minutes, and then carefully turn the doughnuts onto a rack to finish cooling.
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6
Once the donuts are completely cooled, make the glaze. In a small bowl, combine the confectioners' sugar and 2 tablespoons coconut milk. If you'd like a thinner glaze, add more milk, and if too thin, add more icing sugar.
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7
Place a rack over a baking sheet to catch any dripping (though there won't be much). Once by one, dip the cooled donuts into the glaze and allow excess to drip back into the bowl. Place on the rack and top with sprinkles. Allow the donuts to sit for an hour or two to let the glaze dry before eating.
