• 2 cups baking mix
  • 1 ½ cups coconut milk
  • ¼ cup cocoa powder

Icing Ingredients

  • 1 cup Lily’s Premium Baking Chocolate Chips
  • Additional rainbow sprinkles, as desired


  1. Preheat mini-donut maker (you can also cook in a donut pan at 350-degrees).
  2. With a hand mixer, combine the baking mix and coconut milk. This should be liquid like pancake batter–not thick like biscuit dough. If it’s too thick, add a little more coconut milk. If too thin, add a little baking mix.
  3. Add the cocoa powder and mix with the hand mixer until the color is consistently brown throughout.
  4. Spoon into your mini-donut maker or donut pan. If baking, place in the oven for 8 minutes or until browned.
  5. Remove from the donut maker when slightly browned and the donut maker opens without tearing the donuts. Set aside to cool to the touch.
  6. Heat the chocolate chips in the microwave for 1 minute, then stir until smooth.
  7. Dip donuts into the chocolate and immediately sprinkle on the rainbow sprinkles, as desired.

Recipe Notes
Makes 16-20 mini donuts – 3 Weight Watchers points for 16 donuts & 2 Weight Watchers points for 20 donuts


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