Preheat oven to 350ºF and oil two donut pans with melted coconut oil. If you only have one donut pan, you will have to work in two batches.
In a large bowl, add flour, sugar, baking powder, baking soda and salt and mix. Add coconut milk, water, vanilla extract and apple cider vinegar. Mix until homogeneous, while being careful not to overmix.
Transfer the batter into a large piping bag or a large freezer bag with a corner cut and pipe the batter into the donut pans, filling them a little more than 3/4 full. Tap the pan onto the counter to remove any air bubbles and transfer to the oven.
Bake for 12-15 minutes or until a toothpick comes out clean when inserted.
Let cool for 10 minutes then remove from the pan and let cool completely.
Prepare the matcha glaze by adding powdered sugar, coconut milk and matcha powder into a bowl. Mix until smooth.
Dip 4 donuts into the matcha glaze and garnish with chopped pistachios and sesame seeds.
Prepare the turmeric glaze by adding powdered sugar, coconut milk and turmeric into another bowl. Mix until smooth.
Dip 4 donuts into the turmeric glaze and garnish with white chia seeds and unsweetened shredded coconut.
Prepare the maca glaze by adding powdered sugar, maple syrup, coconut milk and maca powder into a third bowl. Mix until smooth.
Dip 4 donuts into the maca glaze and garnish with cacao nibs.
Let sit for 30 minutes or until the icing is completely set.