In a large mixing bowl, combine the gluten-free flour blend, granulated sugar, and yeast. Gradually stir in the canned coconut milk to create a soft dough. Once mixed, knead gently for about 2 minutes until smooth. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot until it doubles in size, which should take approximately 45 minutes.

Once the dough has risen, place it on a lightly floured surface. Using a rolling pin, roll the dough to about ½ inch thick. Cut the dough into uniform pieces and allow them to rest for about 10 minutes.

In a deep frying pan, heat canola oil to cover the bottom by about 2 inches until it reaches 350°F (175°C).

Carefully drop a few dough squares into the hot oil, frying for about 90 seconds on each side until golden brown. Transfer to a paper towel-lined tray to drain excess oil.

While the beignets are still warm, toss them in a bowl filled with powdered sugar until fully coated, then place them on a serving platter.