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Baked Coconut Churros

An easy recipe, made with wheat flour and flavoured with coconut and chocolate sauce.

Prep Time 10 minutes
Cook Time 15 minutes
Author Samira


My Cup measures 240 ml

For Churros

  • 3/4 Cup Whole Wheat Flour
  • 2 Tbsp Rice Flour Optional
  • 4 Tbsp + 1/2 Cup Desiccated Coconut
  • 1 Cup Water
  • 4 Tbsp Oil Or Ghee/Butter
  • 4 Tbsp Coconut Sugar

For Serving

  • 1/2 Cup Chocolate Sauce
  • 1/4 Cup Whipped Cream Optional
  • 1/4 Tbsp Desiccated Coconut

For Chocolate Sauce

  • 2 Tbsp Cocoa Powder
  • 1 tsp Rice Flour
  • 3 Tbsp Coconut Sugar
  • 3/4 Cup Water


For Churros

  1. In a wide-bottomed wok, take water, oil and coconut sugar.
  2. When the water starts boiling, turn off the flame and mix in whole wheat flour and rice flour, taking care that no dry flour is left anywhere in the pan.
  3. Mix it nicely, turn on the flame and cook this mix till it leaves sides of the pan and turns into a round ball. It will be done quickly in less than a minute.
  4. Now, add 4 Tbsp desiccated coconut and mix it in the dough.

  5. Wait till the dough gets lukewarm. In the meantime, do other preparations.
  6. Grease a baking tray, start preheating the oven at 180 degrees for 10 minutes. Also, fix the star nozzle in the cookie press or in the piping bag.
  7. When the dough is lukewarm, then put little dough in the cookie press and pipe vertical churros of as much length as you wish to have on the greased baking tray.
  8. Take desiccated coconut in a plate and roll these piped churros in it. You will be able to lift these easily, so no worries.

  9. Bake in the preheated oven for 15 to 18 minutes till they turn golden brown.

  10. 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.

  11. After taking out of the oven, brush little oil on these and then toss them in a mix of coconut sugar and cinnamon.

  12. 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.

  13. Once cooled completely, store these in an airtight container. Or serve immediately.

  14. Serve with love, whipped cream or chocolate sauce optional.

For Chocolate Sauce

  1. Take cocoa powder, rice flour and coconut sugar in a pan.

  2. Make a smooth paste by adding little water at a time.

  3. Add rest of the water and boil it for 3 to 4 minutes till it coats the back of the spoon.

  4. It will be watery at this stage but thickens when completely cool.

Recipe Notes

  1. You can use any oil or ghee or butter for making these. I used coconut oil.
  2. Instead of coconut sugar, feel free to use sweetener of your choice, be it jaggery or brown sugar or khandsari sugar or any other.
  3. In case, you feel the dough is too loose after mixing then continue cooking for little more time and it will soon leave sides.
  4. In case, the dough is too dry after mixing then add little warm water. 
  5. While serving keep the chocolate sauce and the Churros separately. If dipped earlier, these will get soggy.