Go Back

Healthy Custard Filling for Doughnuts

Prep Time 10 mins


  • 1 package sugar-free vanilla instant pudding powder
  • 1 ¾ c cold coconut milk
  • Pinch of saffron optional


  • Whisk pudding mix and milk until smooth.
  • Pour mixture into Ziploc bag, releasing excess air, then seal the bag.
  • Refrigerate for 5 minutes.
  • Use a small knife to carefully poke little holes into the top of the baked and cooled doughnuts.
  • Cut a small hole into one corner of the Ziploc bag and pipe mixture into each hole.
  • Transfer the doughnuts, filled side up, into a sealed container and refrigerate for up to two days before serving.