Pudding Coconut Donuts

Add the psyllium husk and the plant-based yogurt alternative to the gluten-free pudding powder.

Mix the water with the liquid sweetener, pour it into the pudding mixture, and work until smooth and lump-free.

Fill the cream into mini-bundt or mini-donut molds.

Microwave for 2.5 minutes to let it set, then remove and cool completely.

Place in the freezer for 30–40 minutes to firm up.

Remove from molds, roll in shredded coconut, sprinkle with strawberry powder, and serve.