Coconut Iced Coffee…with Mini Chocolate Glazed Coffee Doughnuts

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Coffee Ice Cubes
5 cups brewed cold coffee
Coconut Sweetened Condensed Milk
1 can full-fat coconut milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Chocolate Sauce
2 tablespoons cocoa powder
1/4 cup honey (use brown rice syrup if honey is an issue)
1/3 cup coconut milk
1/4 teaspoon salt
3 ounces semi-sweet chocolate (use vegan chocolate if needed)
1 tablespoon coconut oil
1 teaspoon vanilla extract
Mini doughnuts
2 tablespoon plus 1 teaspoon active dry yeast
1 cup warm milk (I used 2%)
2 1/2 cups bread flour
1 teaspoon pure vanilla extract
3 large egg yolks
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature and cut into cubes
1 tablespoon instant coffee
canola oil, for frying
Chocolate Glaze
1 cup powdered sugar
3-5 tablespoons coconut milk
1 tablespoon brewed coffee
4 ounces melted semi-sweet chocolate
To make one Iced Coffee
5 ounces cold brewed coffee
2 tablespoons chocolate sauce (optional)
1/3 cup coconut sweetened condensed milk (or regular sweetened condensed milk)
2-3 tablespoons coconut milk (or regular cream/milk)
1/2 teaspoon vanilla extract
1 tablespoon toasted coconut (for the rim) (optional)
coconut whipped cream (optional)
mini chocolate glazed doughnuts (optional)

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