Coconut Dulce de Leche Churros

10m Prep Time
45m Cook Time
3 Yield
Preparation Directions

STEP ONE

For Coconut Dulce de Leche Sauce: HEAT sweetened condensed milk in 2-quart saucepan on medium heat, stirring occasionally, just until it comes to a boil. Cook, whisking constantly, 10 to 12 minutes or until it thickens, turning a light golden color. Reduce heat to low, if needed, to prevent scorching. Remove from heat. Whisk in coconut milk until smooth.

STEP TWO

For Churros: HEAT water and butter in 3-quart saucepan until water boils. Stir in flour and salt. Beat until dough forms a ball. Add eggs. Beat vigorously with a spoon until smooth. (Mixture will resemble stiff mashed potatoes.)

STEP THREE

POUR oil into large, deep skillet. Heat to 350°F. over medium heat. Spoon dough into large (16-inch) decorating bag* fitted with large (1M) star-shaped tip*. Squeeze a strip of dough about 4 to 5-inches in length into hot oil, using a knife to make a clean cut from tip. Fry 4 or 5 at a time for 2 to 2 1/2 minutes, turning occasionally until golden brown. Drain on paper towels.

STEP FOUR

COMBINE sugar and cinnamon. Roll warm churros in sugar cinnamon mixture. Serve with warm Coconut Dulce de Leche Sauce.
Tip
*Available at craft stores that have cake decorating supplies.
Eagle Brand and Magnolia are trademarks of Eagle Family Foods Group, LLC, used by permission.

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