In a medium bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt.

In a small bowl, whisk together coconut sugar, psyllium, coconut milk, coconut water, coconut oil and vanilla until well blended. Let stand for 5 minutes to thicken.

Add the coconut milk mixture to the flour mixture and stir until blended.

Divide half the batter equally among prepared doughnut forms (6-count doughnut pan greased with coconut oil; they should be about half full).

Bake in preheated 375-degree oven for 12-17 minutes or until doughnuts are golden and spring back when lightly touched. Let cool in pan on a wire rack for 2 minutes, then transfer to the rack.

Regrease the pan and repeat the previous two steps with the remaining batter.

In a small saucepan set over low heat, melt coconut butter with coconut nectar. Remove from heat and stir in vanilla. Drizzle or spread over doughnuts. Let cool completely.