In a large mixing bowl, combine the gluten-free flour blend, yeast, and sugar, whisking until well mixed. Gradually stir in the canned coconut milk and melted plant-based butter until a soft dough begins to form. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.

Once the dough has risen, turn it out onto a lightly floured surface. Gently roll the dough out to a thickness of about ½ inch. Using a sharp knife or a pizza wheel, cut the rolled dough into 1-inch squares.

In a deep skillet, heat the neutral oil to 350°F (175°C). Carefully place a few squares of dough into the hot oil, making sure not to overcrowd the pan. Fry each piece for about 90 seconds per side, or until golden brown and puffed up. Remove and drain on paper towels.

While the beignets are still warm, gently toss them in powdered sugar for a sweet finish.

Serve the beignets warm for an indulgent treat. Pair with coffee or cold milk.