Steps
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Combine the butter, water, and sea salt in a medium saucepan over medium heat. Bring to a full rolling boil, making sure the butter is completely melted. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball of dough with no dry flour visible.
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Let the dough cool for 3-4 minutes so it will not cook the eggs on contact, then beat in the eggs one at a time, stirring vigorously after each addition until fully incorporated. The dough will look slippery and broken at first but will come together into a thick, smooth, pipeable paste. Stir in the vanilla extract.
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Heat the coconut oil in a large heavy-bottomed pot or Dutch oven to 370°F. While the oil heats, mix the coconut sugar and cinnamon together on a wide plate or shallow dish. Transfer the dough to a piping bag or sturdy zip-top bag fitted with a large open star tip.
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Pipe 5-6 inch strips of dough directly over the oil, using scissors or a knife to cut the dough at the tip. Fry 3-4 churros at a time, turning occasionally, for 3-4 minutes until deep golden brown and crisp on all sides. Remove with a slotted spoon and immediately roll in the cinnamon-coconut sugar mixture while still hot so the coating sticks.
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For the chocolate dipping sauce, gently melt the dark chocolate and coconut cream together in a small saucepan over low heat or in the microwave in 20-second bursts, stirring between each. Stir in the honey if you prefer a slightly sweeter sauce. Serve the churros warm alongside the chocolate sauce.
Why It Works
The choux pastry technique — boiling water and butter, then cooking the flour on the stovetop before adding eggs — creates a dough that puffs dramatically when it hits hot oil, producing a crispy ridged exterior with a light, airy hollow center. Frying in coconut oil keeps the fat clean and stable. Coconut oil’s high saturated fat content resists oxidation at frying temperatures, unlike the vegetable oils used in commercial churro operations. Coconut sugar in the coating provides a deeper, more caramel-like flavor than white sugar with a lower glycemic index and retained trace minerals like potassium and iron. Dark chocolate at 70% cacao or higher is rich in flavanols and antioxidants, and pairing it with coconut cream instead of heavy cream keeps the sauce dairy-free for those who prefer it.
Tips
- Use a star tip. The ridges created by a star piping tip are not just decorative — they dramatically increase surface area, which means more crispy edges and more cinnamon sugar coating in every bite.
- Keep the oil hot. Churros need to fry at 365-375°F. If the oil drops too low, the churros absorb oil and turn greasy instead of puffing up crisp. Fry in small batches and let the oil recover between rounds.
- Make a dulce de leche dip. Simmer a can of full-fat coconut milk with 1/3 cup coconut sugar for 30-40 minutes, stirring often, until thick and caramel-colored for a dairy-free alternative dipping sauce.
