Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache

In the bowl of your electric mixer (with the dough hook attached) add the sugar to the coconut milk, stir to dissolve and add the yeast. Stir gently, then let sit for 10 minutes. Melt the butter in a separate bowl, add the beaten eggs, stirring constantly to make sure the butter is not too hot for the eggs. Add the egg/butter mixture to the yeast mixture. With the mixer on medium-low speed, allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add the salt and flour in 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed again for five minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Transfer the dough to a lightly oiled bowl and toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.

Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can. Place the doughnuts on a floured baking sheet and use a 1 inch cutter to cut out the the middle of the doughnuts. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to rise for one hour (mine were good to go after 50 minutes). Doughuts should be puffy and airy.

Make the Espresso Glaze by combining the coconut water, powdered sugar and coffee in a medium size bowl. Whisk to combine and set aside while you fry the doughnuts.

Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350 degrees F, add the doughnuts 2-3 at a time and fry until golden brown, about 2-3 minutes per side. Make sure you are using a thermometer and do not allow your oil to get too hot! The doughnuts need about 4-5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn (trust me, I have burned my fair share of doughnuts). After frying, transfer each doughnut to a paper towel to let the excess oil drain.

Dunk each doughnut throughly in the espresso glaze (really coat it well, the glaze helps the doughnut get caramelized and delicious on the grill) and then sprinkle each doughnut with the shredded coconut. Place on a wire rack and allow the excess glaze to drip off. Store in an airtight container until ready to grill. Don't wait more than a day, doughnuts are the very best the minute you fry them.

When ready preheat the grill to medium.

While the grill preheats comine the milk chocolate and coconut milk in a small sauce pan. Heat over low heat until the chocolate has melted. Whisk the espresso powder into the hot melted chocolate until fully dissolved and smooth. Stir in the vanilla. You may also melt the chocolate in the microwave on 30 second intervals, stirring between each.

Coat doughnuts with cooking spray (I actually forgot to do this, but I think it would have been helpful). Grill doughnuts, covered, until lightly browned, 30 seconds to 1 minute per side. Watch closely, I burned WAY too many of mine. Serve grilled doughnuts with the warm Mocha Coconut Ganache Dipping Sauce. Devour!