Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Churros With Coconut Sauce
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- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 30 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 213
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 56 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 30 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 213
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 56 mg
Ingredients
For the Sauce:
For the Churros:
Directions
- Make the sauce: Cook the condensed milk in a medium saucepan over medium heat, stirring constantly, until it turns a light caramel color and starts to pull away from the sides of the pan, 10 to 15 minutes. Gradually add the coconut milk and whisk until smooth, about 5 minutes; set aside. (You can refrigerate the sauce, covered, up to 2 days; reheat before serving.)
- Make the churros: Bring the milk, butter, sugar, vanilla and salt to a boil in a medium saucepan over medium-high heat, stirring, until the butter melts and the sugar dissolves. Reduce the heat to medium low; add the flour and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute. Transfer to a large bowl and let cool slightly, about 5 minutes. Beat in the eggs one at a time with a mixer. Transfer the batter to a piping bag fitted with a 1/2-inch star tip.
- Fill a shallow dish with sugar for coating the churros (about 1/2 cup). Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches of about 6, pipe 3-inch-long segments of batter into the hot oil; use a knife to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch. (Return the oil to 350degrees F between batches.) Transfer to a paper towel-lined plate to drain briefly, then roll in the sugar. Serve with the coconut sauce.
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