Preparation of the fruit compote:
Peel the fruit and cut into cubes. Add the sugar, cinnamon and cook them on low heat for 15 minutes. Remove the cinnamon stick, stir and let cool.

Preparing the dough for the doughnuts:
Beat the eggs with the brown sugar and salt, then add the yeast, previously diluted in milk. Gradually pour in the flour and 1 tbsp coconut shavings. Mix with a mixer to get a thick mixture. Add the butter mix to get a elastic dough. Cover with plastic wrap and keep 2.30 hours in a warm place. The dough should double in volume.

Preparation of the coconut cream:
Heat the heavy cream with the remaining coconut, chopped vanilla bean and sugar. Stop the heat as soon as it boils, cover and let cool for 1 hour. Dissolve the cornstarch with the cream. Heat, stirring constantly, until the cream thickens. Pour into a bowl and leave to cool.

Preparation of the doughnuts:
Wrinkle the worktop. Work the dough and form 15 small balls. Arrange them on a plate and leave them to double in volume for 45 minutes.Heat the oil to 180°C in a deep fryer and dip the doughnuts. Cook until golden brown, drain and place on a paper towel. Make a hole in each doughnut and fill with the fruit compote using a funnel. Roll them in vanilla sugar.