Add the Whole Earth Baking Blend and corn starch to your blender and blend until powdery smooth. The cornstarch will keep it from clumping so you can store it if you don't use it all in the recipe. (Or you can substitute regular powdered sugar later in the recipe.)

Heat the coconut milk until it's warm but cool enough that you can stick your finger in it without burning yourself. If it's too hot, you will kill the yeast. Add it to your mixer with the sugar and yeast. Let sit 10 minutes, until the yeast begins to foam.

Using the paddle attachment, mix in the coconut oil, aquafaba, and vanilla. Then add the flour a cup at a time.

Once the flour is mixing in and the dough is coming away from the sides of the mixer, change to your dough hook if you have one. (If you don't, keep using the paddle.)

Knead the dough in your mixer for about 3 minutes. The dough will be wetter than if you were making a loaf of bread, but you should be able to scrape out the dough and form a ball without it staying on your hands.

Place dough in a mixing bowl and cover with a clean dish towel and let rise for 1 hour.

Sprinkle some flour over a large cutting board and pat out the dough into a rectangle that's about ⅓ inch thick. Cut into 24 squares and let proof for 30 minutes before you cook them.

Preheat your air fryer to 390 degrees. Depending on the size of your air fryer you can put 3 to 6 beignets in at a time.

Cook for 3 minutes on one side. Flip them, then cook another 2 minutes. Since air fryers vary, you may need to cook yours another minute or two for them to get golden brown.