Happy First Day of Summer! Have you started planning any summer parties? We have a decadently sweet bite-size treat that is sure to make an impression with your guests at your next bash. Pair this Spanish-style dessert with a thick and indulgent Coconut Coffee flavored chocolate sauce. 

Let's get started! 


  • 50g butter, melted
  • 1/2 tsp vanilla extract
  • 250g plain flour, from a new bag
  • 1 tsp baking powder
  • About 1 litre sunflower oil
  • Few chunks of bread

For the cinnamon sugar:

  • 100g caster sugar
  • 2 tsp cinnamon

For the sauce:

  • 4 heaping tablespoons of CAcafe Coconut Coffee
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
  • 1/2 tsp vanilla extract, if you have some

Now, we can begin the cooking process!

1. Start by boiling the kettle, then measure 350ml boiling water in a jug and add the melted butter (and vanilla extract, optional!) Sift the flour and baking powder in a big mixing bowl with a big pinch of salt. Make a well in the center, then pour in the contents and quickly beat into the flour until lump-free. Rest for 10-15 minutes. 

2. Now, let's make the sauce! Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on low heat.

3. Fill a large, deep saucepan one-third full of Coconut Oil. Please remember, cooking with hot oil can be dangerous. Heat until a cube of bread browns in 45 seconds - 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together. 

4. Grab a star nozzle for a piping bag, fill with the rested dough then pipe 2-3 strips directly into the pan. You might need to snip off each dough strip using a pair of kitchen scissors. Fry until golden brown and crisp! 

NOTE: Be careful, air bubbles form in the churros and can explode - Keep children out of the kitchen. 

5. Sprinkle the cooked churros with some cinnamon sugar as you go, it's best right when they're hot! After you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the Coconut Coffee chocolate sauce, for dipping. 


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