Celestial Churros con Leche de Coco y Chocolate Fondue

Allergens

Dairy-Free, Gluten-Free

Ingredients

• 200g gluten
• free flour blend
• 150ml water
• 50g unsalted butter
• 3 large eggs
• 400ml coconut milk, divided
• 150g dark chocolate

Instructions

1. Begin by preparing the churro dough. In a saucepan over medium heat, combine the water and butter until melted. Once warm, stir in the gluten free flour blend until fully incorporated and a smooth paste forms.
2. Remove from heat and let cool for 5 minutes. Then, gradually beat in the eggs, one at a time, until a smooth, thick batter remains. Cover with plastic wrap and chill for at least an hour.
3. Once chilled, pipette the batter into a large, heavy bottomed pan of hot oil (170C/340F), forming long strips that puff up as they cook. Fry until golden brown on all sides. Remove and drain on paper towels.
4. While your churros are frying, gently warm 250ml coconut milk with a pinch of salt in a saucepan over medium low heat until almost simmering. Do not let it boil.
5. Pour the remaining 150ml coconut milk into a shallow dish and set aside.
6. When all churros are cooked, slice them diagonally and dip each end in the warm coconut milk sauce before placing them onto the coconut milk pool on your plate.
7. Melt the dark chocolate with a splash of coconut milk over a double boiler or microwave until smooth and pourable. Drizzle generously over churros to create a river of lusciousness.

Chef’s Insight

The combination of textures and flavors in this dessert creates an unforgettable sensory experience, perfect for sharing with a loved one.

Notes

Pair this dish with a light, fruity mocktail or cocktail to complete the experience.