In a cup combine the coconut milk (warm but not hot), 2 teaspoon coconut sugar and the yeast. Let sit for 5 minutes until it nearly increases its size.

In a bowl combine the two types of flour, the rest of the coconut sugar, cinnamon and salt and whisk well. Add the yeast mixture. Start mixing with a wooden spoon. Add the oil little by little. Keep mixing and then start kneading with a hand, just to make a soft dough. Add the remaining oil and knead shortly, until absorbed.

Cover the bowl with the dough. Leave it in a warm place for about 1,5 hours, until the dough doubles its size.

Take some of the dough and roll it into a ¼ inch / 5-6 mm rectangle. Use one 3 inch and one 1 inch (8 and 2,5 cm) cookie cutters (or similar sizes) to cut the donuts and the holes. You can use any round objects such as pastry rings or the bottom of piping tips.

Arrange the donuts on two large baking tins lined with parchment paper. Cover them with cling film and let them stay at a warm place for 30 minutes more.

Bake the donuts directly in the air fryer basket, 3 at a time, for about 6 minutes at 350º F/ 180º C.

Sprinkle them with coconut sugar while they are still warm.