1 cup milk
100 grams butter, diced
pinch of sea salt
1 cup Phoenix self-raising gluten-free flour
¼ teaspoon ground cinnamon
Coconut caramel sauce
¾ cup coconut sugar
3 tablespoons water
¾ cup coconut cream
2 tablespoons dark rum
1 cup sugar
½ teaspoon ground cinnamon
pastry bag with large star nozzle
Sauce: Put the sugar and water in a saucepan over a low heat until the sugar has dissolved. Bring to the boil then reduce the heat and simmer for 6 minutes.
Remove from the heat and carefully whisk in the coconut cream and rum. Return to the heat and simmer for 2 minutes. Tip into a bowl and cool then chill.
Churros: Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Remove from the heat and tip in the flour and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan. This will happen quickly. Tip the dough into the bowl of a standing mixer and cool for 5 minutes. Add the eggs one at a time, beating thoroughly between each addition. The dough should be shiny and smooth.
To cook: Fit the pastry bag with the star nozzle and fill with some of the dough. Do this in batches.
Heat 3cm of vegetable oil in a deep medium-sized saucepan to 170°C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Pipe lengths of dough directly into the oil but don’t overcrowd the saucepan as the churros need room to puff up during cooking.
Cook for 1–2 minutes, turn over and cook for another 1–1½ minutes until golden and crisp. Lift out and place on paper towels then roll in the cinnamon sugar. Serve with the chilled coconut and rum sauce for dipping. Makes about 20