Preheat oven to 350. Grease a nonstick mini doughnut pan with cooking spray and set aside.

In a large bowl, whisk the flour, cornmeal, orange zest, sugar, baking powder and salt together.

In a small bowl whisk the coconut oil, the coconut milk mixture, the egg white and vanilla together.  Add wet to dry ingredients and fold in until just mixed, add chopped cranberries. And stir until just mixed.  Spoon into donut pan.

Bake for 12-14 minutes.

Make glaze. While donuts cool, in a small saucepan heat the cranberries and orange juice until they burst about 5 minutes.  Remove from heat, mash berries with fork, add powdered sugar and vanilla stir well.  Dip donut into glaze and serve.