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Churros have a rich history that dates back to the 19th century, primarily in Spain, where they were enjoyed as a breakfast treat or snack. Traditionally, churros are made from a simple dough consisting of flour, water, and salt, which is piped through a star-shaped nozzle and deep-fried until golden brown. The churros are then rolled in sugar or coated with cinnamon, making them a beloved street food in many Spanish-speaking countries.

Coconut Caramel Churros – Crispy, Sweet & Irresistible!

Discover the delicious fusion of flavors with Coconut Caramel Churros, a tropical twist on the classic dessert. This recipe takes you through the step-by-step process of making these golden, crispy pastries from scratch, combining the warmth of cinnamon, the tropical essence of coconut, and rich caramel. Perfect for any occasion, these churros will impress your guests with their unique flavor and delightful texture. Indulge in a sweet treat that brings a taste of the tropics to your table.
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Ingredients
  

For the Churros:

1 cup water

1/2 cup unsalted butter

1 tbsp granulated sugar

1/4 tsp salt

1 cup all-purpose flour

2 large eggs

1/2 tsp vanilla extract

1/2 tsp coconut extract

1 cup shredded coconut (sweetened or unsweetened)

Oil for frying (vegetable or coconut oil)

For the Coconut Sugar Coating:

1/2 cup granulated sugar

1/4 cup shredded coconut

For the Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter

1/2 cup heavy cream

1 tsp coconut extract

Pinch of salt

Instructions
 

Make the Churro Dough:

    - In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

      - Once boiling, remove from heat and stir in the flour until fully incorporated. The dough will come together and pull away from the sides of the pan.

        - Let it cool for about 5 minutes, then add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts until smooth.

          Prepare for Frying:

            - Heat oil in a deep pot or fryer to 350°F (175°C). Prepare a piping bag with a star tip.

              Pipe the Churros:

                - Fill the piping bag with the churro dough. Pipe strips of dough (about 6 inches long) directly into the hot oil, cutting them with scissors if necessary. Fry in batches, making sure not to overcrowd the pot.

                  - Fry for about 2-3 minutes until golden brown and crispy, turning as needed.

                    Make the Coconut Sugar Coating:

                      - While churros are frying, mix granulated sugar and shredded coconut in a shallow bowl. Once churros are done frying, remove them from oil and drain on paper towels.

                        - Roll the churros in the coconut sugar mixture while they’re still warm, ensuring they are well-coated.

                          Prepare the Caramel Sauce:

                            - In a medium saucepan, combine the granulated sugar and cook over medium heat, swirling occasionally until the sugar is melted and turns a golden caramel color.

                              - Carefully add butter to the pan, stirring continuously until melted and incorporated.

                                - Gradually add the heavy cream while stirring (it will bubble). Remove from heat and stir in coconut extract and a pinch of salt. Allow to cool slightly.

                                  Serve:

                                    - Serve churros warm with a side of coconut caramel sauce for dipping. Enjoy the crispy goodness!

                                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6