Directions

1Preheat oven to 350˚F. Grease donut pans well with coconut oil or vegan shortening

2Sift together flour, baking powder, salt, and sugar. Whisk together yogurt, oil, juice, and zest. Add wet mixture and sesame seeds to dry mixture and stir together until evenly incorporated. Fill donut pans about 3/4 full.

3Bake on center rack for 17-20 minutes. Donuts are ready when golden brown and toothpick comes out clean. Remove from oven and tap donuts out onto cooling rack. Allow them to cook to room temperature.

4Make whipped coconut cream by scooping out thick coconut cream from chilled can, leaving water behind. Whip coconut cream and sugar with a hand mixer until light a fluffy. Frost donuts with whipped coconut cream.

5Make grapefruit glaze by whisking juice, sweetener and agar agar together in a saucepan. Heat mixture until it bubbles, whisking constantly, about 3-5 minutes. Pour into shallow dish. Allow it to set up for about 10 minutes. You don't want it to fully set and become firm. It is ready when when thick but still pourable. If glaze becomes too firm, reheat it to soften. Dip donuts into glaze and sprinkle tops with sesame seeds and grapefruit zest.

6Serve at room temperature. Refrigerate left overs in a covered container for up to 3 days. Unfrosted donuts can be kept at room temperature in covered container for up to a week.