An easy recipe, made with wheat flour and flavoured with coconut and chocolate sauce.
Now, add 4 Tbsp desiccated coconut and mix it in the dough.
Take desiccated coconut in a plate and roll these piped churros in it. You will be able to lift these easily, so no worries.
Bake in the preheated oven for 15 to 18 minutes till they turn golden brown.
In a bowl or plate mix cinnamon and coconut sugar. Take care that the bowl is lengthy enough to hold long churros otherwise you will have difficulty in coating these.
After taking out of the oven, brush little oil on these and then toss them in a mix of coconut sugar and cinnamon.
Keep these on a wire rack till cooled completely. Alternatively, you can keep these in a steel strainer also that is kept over a bowl.
Once cooled completely, store these in an airtight container. Or serve immediately.
Serve with love, whipped cream or chocolate sauce optional.
Take cocoa powder, rice flour and coconut sugar in a pan.
Make a smooth paste by adding little water at a time.
Add rest of the water and boil it for 3 to 4 minutes till it coats the back of the spoon.
It will be watery at this stage but thickens when completely cool.