Coconut Kesari Mexican Churros

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.
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  • Level: Intermediate
  • Total: 39 min
  • Active: 20 min
  • Yield: Makes 10 (6-inch) churros
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Ingredients

1/2 cup water

1/2 cup coconut milk

4 tablespoons unsalted butter

2 tablespoons light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

Pinch of saffron threads

1 tablespoon milk

4 large eggs

Canola oil, for frying

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup dried shredded coconut, toasted

Directions

Special equipment:
a pastry bag fitted with a star tip
  1. 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.
  2. 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.
  3. 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.