Coconut Churros - Chocolate Rum Coconut Sauce

Updated: Jul 25





Intro:


Churros are a classic snack that originate from Spain, I wanted to flip the original slightly by adding the addition of coconut to the recipe. These are super simple and quick to make and are incredibly moorish. Essentially Churros are a version of a fried donuts made up of what's very similar to choux pastry. They almost remind me of a Chinese fried bread dough known as Youtiao therefore I wanted to flip this recipe slightly. With all that said let's get to it!


To serve 4

Ingredients:


Coconut churros:


350ml coconut milk

20g palm sugar

90g unsalted butter

180g plain flour

150g whole egg (approx 3 medium eggs)

pinch of salt


Chocolate Rum Sauce:


150g dark cooking chocolate

100ml double cream

100ml coconut milk

40ml dark rum

pinch of salt


Sugar coating:


3 tbsps sugar

4 tbsps desicated coconut

2 tbsps dark brown sugar


Method:



  1. Let's begin with making the churros batter, in a small pan add 90g of butter, 20g palm sugar, a pinch of salt and 350ml of coconut milk. Place onto a medium high heat and bring up to a boil. When at boiling point turn down to a low heat and mix well to dissolve all of the palm sugar then add 180g of sieved white flour and vigorously mix until all of the liquids gets soaked up into the flour to form a more solid batter. Continue to cook the batter on a low heat until the batter becomes slightly lighter in colour. When ready remove from the heat and place to one side and allow to cool.




2. Whilst we are waiting on the batter to cool we can make the chocolate sauce, in a pan add 100ml double cream and 100ml of coconut milk and bring to a boil. When the liquid reaches boiling point remove from the heat then add to 150g of chopped dark cooking chocolate. Now add 40ml of rum, a pinch of salt and allow the hot cream and coconut milk to sit in the chocolate to melt for approximately 3-5 minutes.



3. After 3-5 minutes the chocolate should now have melted. Using a spatula mix the chocolate sauce until all of the chocolate is incorporated into the cream and coconut. When ready place the chocolate sauce to one side and as it cools the more the sauce will thicken.



4. Now back to the batter, at this point the batter should have cooled down enough that when we add the eggs they will not cook. Gradually add 150g of whole egg (approximately 3 medium eggs) in 3 seperate stages mixing well with a spatula as you add the egg. (The batter will almost look split when you add the whole egg although continue mixing well with a spatula and the batter will come together). When all of the egg is added the batter should be slightly looser yet smooth in texture. When ready place the batter into a piping bag with a large star shaped nozzle. Place the piping into the refrigerator for 15 minutes, this allows the batter to slightly firm up before piping.



5. Just before we fry the churros we need to make the sugar in which to coat the churros in. Simply in a bowl add 3 tbsps of sugar, 4 tbsps of desiccated coconut and 2 tbsps of dark brown sugar. Mix well then place onto a plate ready to coat the churros.



6. Now to cook the churros, add roughly 1000ml of cooking oil to a deep pan and place onto a high heat. Allow the oil temperature to reach 180°c before adding the churros. Pipe the churros into the hot oil cutting the churros when long enough with a pair of scissors. Fry the churros until the are golden brown (approximately 5 minutes). Another option is to pipe the churros onto parchment paper first then freeze for 20 minutes and add to the hot oil. This method works great if you wish to pipe the churros into shapes. It's entirely up to you how you want to cook them depending on how you want them to look. When the churros become golden brown place onto a wire kitchen rack to drain off any excess oil.



7. To serve place the churros whilst still hot into the sugar mix and coat. remove from the sugar and place into a serving bowl. By this point the chocolate sauce should have thickened significantly, pour into ramekins on the side and nourish. Hope you like my take on this Spanish classic.




Additional notes:


If you want to make these churros in the traditional way simply replace the palm sugar with dark brown sugar and the coconut milk with regular milk. When piping the churros on parchment paper at this stage you could completely freeze the churros and keep frozen for a later date. Hope you enjoy this recipe.






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