Coconut Caramel Churros – Crispy, Sweet & Irresistible!

Churros have a fascinating history that dates back several centuries. They are believed to have originated in Spain, where they were served as a breakfast item alongside hot chocolate. The name "churro" is thought to be derived from the Spanish word for the "churro" plant, which resembles the long, ridged shape of the pastry. Over time, churros made their way to Latin America, where they were embraced and adapted into local cuisines. Today, churros are enjoyed in various forms around the world, from the classic Spanish version to the guava-filled churros found in Latin American countries.

Coconut Caramel Churros – Crispy, Sweet & Irresistible!

Indulge in the tropical flavors of Coconut Caramel Churros with this delightful recipe that transforms a classic treat into something extraordinary. Experience the perfect balance of crispy, golden dough and creamy coconut caramel, accompanied by a touch of cinnamon and toasted coconut for added texture. Making churros at home is rewarding and allows for personalization. Gather your loved ones and create delicious memories with these sweet, irresistible delights!

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Ingredients

For the Churros:

1 cup water

1/2 cup unsweetened coconut milk

1/4 cup granulated sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 large eggs

Coconut oil (for frying)

For the Coconut Caramel Sauce:

1 cup granulated sugar

1/4 cup water

1/2 cup coconut milk

1/4 cup unsalted butter

1 teaspoon vanilla extract

A pinch of sea salt

For the Topping:

1/2 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup shredded coconut (toasted)

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Instructions

Prepare the Churro Dough:

- In a medium saucepan, combine water, coconut milk, granulated sugar, unsalted butter, and vanilla extract. Bring this mixture to a boil over medium heat.

- Once boiling, remove from heat and stir in flour, salt, and ground cinnamon until the mixture forms a smooth dough. Allow it to cool for about 10 minutes.

- After cooling, add the eggs one at a time, mixing well after each addition until fully incorporated.

Heat the Oil:

- In a heavy-bottomed pot or deep frying pan, heat about 2 inches of coconut oil to 350°F (175°C).

Form the Churros:

- Fit a piping bag with a large star tip and fill it with the churro dough.

- Once the oil is ready, pipe strips of dough (about 6 inches long) into the hot oil, being careful not to overcrowd the pot. Fry until golden and crispy, approximately 2-3 minutes per side.

Coat the Churros:

- In a shallow dish, mix the granulated sugar and cinnamon for coating. Once the churros are cooked, drain them on paper towels and immediately roll them in the sugar-cinnamon mixture.

Make the Coconut Caramel Sauce:

- In a saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves and the mixture begins to boil.

- Allow it to boil without stirring until it turns a deep amber color (about 10 minutes).

- Remove from heat and carefully whisk in coconut milk, butter, vanilla extract, and a pinch of sea salt until smooth. Return to low heat to maintain warmth.

Toasting Coconut:

- In a dry skillet over medium heat, toast shredded coconut until golden and fragrant, stirring constantly to avoid burning. Remove from heat and set aside.

Serve:

- Serve the churros warm with a generous drizzle of coconut caramel sauce and garnish with toasted shredded coconut. Enjoy your crispy, sweet, and irresistible coconut caramel churros!

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Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8 churros