• In a large bowl, combine flour, sugar and yeast. Add warm milk, oil, egg and salt. Mix until a soft dough forms. If it's too sticky, add a little more flour.
• Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

For the chocolate cream

• Heat the coconut or heavy cream in a saucepan until it's just about to boil. Remove from heat, add chocolate chips and stir until completely melted and smooth. Be sure not to overheat this! Do not bring it to an acutal boil!
• Allow to cool slightly, then chill in the refrigerator until thick but still pipeable. If using, stir in powdered sugar once cooled.

Shape and fry the donuts

• After the dough has risen, roll it out on a floured surface to about 1/2 inch thick. Use a round cookie cutter or a glass to cut out rounds or feel free to eyeball this.
• Let the rounds rest for about 15 minutes to puff up slightly.
• Heat oil in a deep fryer or a large pan (we prefer the old school pan method) to 350°F (or about 175°C). Fry the donuts for about one to two minutes on each side or until golden brown.
• Use a slotted spoon to remove them from the oil and drain on paper towels.

Fill and finish

• Once cooled slightly, use a piping bag fitted with a small round tip to poke into the side of each donut and fill with the chocolate cream. If you don't have a piping bag, use a ziploc baggie with the corner tip cut off.
• Dust with powdered sugar.