• Prep Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 8

Coconut Churros

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup (80g) cornstarch
  • 1/3 cup (50g) rice flour
  • 2 tablespoons (20g) coconut meal
  • 0.8 cup (200ml) water
  • A big tablespoon of confectionner sugar (read the package for the ingredients; cornstarch which is used to keep the sugar fluffy is gluten free, but wheat starch is not)
  • 2 coffee spoons grated coconut
  • 1 pinch of salt
  • Vegetable oil for frying


1. In a bowl, mix cornstarch, rice flour and coconut meal. Add sugar and a pinch of salt. Dig a well and set aside.
2. Bring water to a boil. Pour hot water over the flour and mix with a wooden spoon. You should obtain a soft ball of dough.
3. Allow to dough to cool. Meanwhile, heat frying oil to 360°F (180°C) in a deep-fryer or a deep skillet.
4. Transfer the dough into a churros maker or pastry bag fitted with a fairly wide star tip.
5. Pipe strips of dough into hot oil using the pastry bag. Fry until golden; drain on paper towels.
6. Sprinkle with powdered sugar and enjoy with chocolate sauce, hot chocolate or Nutella and crushed hazelnuts.

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