Churros with Sweet Coconut Cream Filling

For churros:
2 cups water
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup vegetable oil, plus more for frying
2 cups all-purpose flour

For cinnamon sugar coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

For filling:
1/4 cup coconut cream
1 cup powdered sugar, or as needed
1 teaspoon ground cinnamon

To make that churros, in a small pot over medium heat, add the water, granulated sugar, salt, and 1/4 cup of oil. Bring to boil and then remove from heat. Vigorously stir in the flour until the mixture comes together into a soft ball.

If you have a deep fryer, this is a great time to use it. If not, a pot filled with 4 inches of oil heated to 350° will work perfectly.

Add the dough to a large pastry bag (you may have to do this in 2 batches) fitted with a very large started. Pipe strips of dough about 4 inches long into the oil. Fry for about 2 to 3 minutes, or until golden and crispy. Transfer to a plate lined with a paper towel to absorb excess oil.

To make the coating, mix together the sugar and the cinnamon in a shallow dish. Toss the churros in the mixture to coat while they are still warm. Enjoy as is or proceed to the next step to fill them.

To make the filling, beat together all the ingredients with an electric mixer until the consistency of frosting. Use a piping bag with a filling tip, pipe the filling into the center of the churro, once it is cold.

Yield 16 pieces