Freeze brewed cold coffee in ice cube trays overnight. Store in the freezer until ready to use.

For the coconut sweetened condensed milk: Add 1 can full-fat coconut milk, granulated sugar, and vanilla extract to a small saucepan. Bring to a low boil, then reduce heat to a simmer and cook for 1.5-2 hours, until thickened and reduced by half. Remove from heat, cool, and store in a jar in the fridge.

For the chocolate sauce: In a small pot, combine cocoa powder, honey, 1/3 cup coconut milk, salt, semi-sweet chocolate, and coconut oil. Heat over medium, stirring until chocolate melts and sauce is smooth. Remove from heat and store in the fridge. Re-warm before serving.

For the mini doughnuts: In a medium bowl, combine 1 tablespoon of yeast with 3/4 cup of warm milk. Stir to dissolve. Add 3/4 cup of flour and stir into a smooth paste. Cover with plastic wrap and let rest in a warm place for 30 minutes.