Preheat mini-donut maker (you can also cook in a donut pan at 350-degrees).

Combine baking mix and coconut milk with a hand mixer until smooth. If it’s too thick, add one milk by 1/3 cup increments, stirring between, until you reach pancake batter consistency.

Spoon into your mini-donut maker or donut pan. If baking, place in the oven for 8 minutes or until browned.

Remove from the donut maker when slightly browned and the donut maker opens without tearing the donuts. Set aside to cool to the touch.

Melt chocolate by placing it in a microwave-safe bowl and microwaving them in 30-second increments, stirring between.

Dip one side of each donut in the chocolate and set aside to harden. You can place them in the refrigerator for 10 minutes to speed this process.

Unwrap and microwave yellow Starburst candies, working with 1 at a time, for five seconds.

Tear the Starburst candy in half, then mash the Starburst candies into a long tube by rolling it between your hands.

Fold the tube in half.

Smush one end of the folded tube between two fingers, twisting the remaining and shaping it into a slight cone, making a horn.

Mush this gently onto a donut on one side, pointing outward.

Repeat making a horn for every donut.

Unwrap and microwave pink Starburst candies, working with 1 at a time, for five seconds.

Tear the Starburst candy in half, then mash the Starburst candies into a long tube by rolling it between your hands.

Roll the tube up into a spiral, forming a flower

Mush this gently onto a donut, at the base of the horn.

Repeat making a pink flower for every donut.

Repeat steps above for making an orange and red flower for every donut.

Using your black GEL icing, draw on a closed eye and eyelash on each side of the donut hole on each donut.

Serve immediately or refrigerate.