Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Coconut Kesari Mexican Churros
Getting reviews...
- Level: Intermediate
- Total: 39 min
- Active: 20 min
- Yield: Makes 10 (6-inch) churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 295
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 87 mg
- Sodium
- 92 mg
Deep fried, crunchy, sugar, cinnamon -- it's hard to go wrong with this absolutely timeless dessert that is sure to put a smile on the face of anyone who takes a bite.
- Level: Intermediate
- Total: 39 min
- Active: 20 min
- Yield: Makes 10 (6-inch) churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 295
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 87 mg
- Sodium
- 92 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Try this cooking class now
27m
Intermediate
CLASS
Special equipment:
a pastry bag fitted with a star tip- Heat the water, coconut milk, butter, brown sugar, vanilla and salt in a medium saucepan over medium-high heat until bubbles form around the edge. Add the flour all at once and stir quickly with a wooden spoon until no lumps of flour remain. Remove from the heat.
- Combine the saffron and milk in a small bowl. Add the saffron mixture to the coconut milk mixture. Beat in the eggs 1 at a time with a wooden spoon. The dough should look soft and glossy. Spoon the dough into a pastry bag fitted with a star tip.
- Heat canola oil for deep-frying in a Dutch oven or large, deep skillet to about 350 degrees F, or until the tip of a wooden spoon handle dipped into the oil gives off a slow, steady stream of tiny bubbles. Carefully pipe dough in 6-inch lengths into the hot oil. Fry, turning once, until golden brown on both sides. Drain on paper towels. Combine the granulated sugar, cinnamon and coconut in a paper bag. Close and shake to mix. Put a few warm churros at a time into the bag. Shake until coated. Serve immediately.
