Gluten-free Churros with Rum & Coconut Caramel Sauce
Recipe type: Dessert / Snack
Cuisine: Spanish/Mexican
Serves: About 20
For the caramel sauce:
  • 3/4 cup coconut sugar
  • 3 tablespoons water
  • 3/4 cup coconut cream
  • 2 tablespoons dark rum
For the churros:
  • 1 cup milk
  • 100 grams (3.5 oz) butter, diced
  • Pinch of sea salt
  • 1 cup self-raising gluten-free flour (I used 1/2 cup brown rice flour, 1/4 cup buckwheat flour and 1/4 cup cornflour, plus 1 teaspoon baking powder)
  • 1/4 teaspoon ground cinnamon
  • 3 eggs
To cook
  • Vegetable oil (for deep frying)
  • 1 cup sugar
  • 1/2 - 1 teaspoon ground cinnamon
For the caramel sauce: (Make this a day ahead)
  1. 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.
  2. Remove from the heat and carefully whisk in the coconut cream and rum. Return to the heat and simmer for 2 minutes. Pour into a bowl and cool then chill in the fridge. It will thicken overnight.
For the churros:
  1. Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Turn the heat to low and tip in the flour (or flour mix) 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).
  2. Tip the dough into the bowl of a standing mixer and let it cool for 5 minutes.
  3. Add the eggs one at a time, beating thoroughly between each addition. The dough should be thick, shiny and smooth. (It may be necessary to add more egg yolk, or a dash of milk if the dough is too thick - the batter should fall very slowly from a spatula when lifted).
To cook:
  1. Fit a large pastry bag with a large star nozzle and fill with some of the dough. Do this in batches if necessary.
  2. Use a deep-fryer, or heat 3cm of vegetable oil in a deep medium-sized frypan or saucepan to 190°C (375°F) or until a cube of bread dropped into the oil turns golden in 30 seconds.
  3. Pipe lengths of dough directly into the oil (use scissors to cut each length - it helps to have someone else cut while you pipe!) but don’t overcrowd the saucepan as the churros need room to puff up during cooking.
  4. Cook for a few minutes, turning carefully from time to time, until golden and crisp. Lift out of the oil with a slotted spoon and place on paper towels to soak up extra oil. Then roll in the cinnamon sugar.
  5. Serve warm with the chilled caramel sauce for dipping. NB: These won't keep well - they deflate and go limp after a while, so best to serve as soon as they're made.
If you pipe the batter into the hot oil straight after making it, the batter is soft and will fall naturally into curvy shapes. However, if you pipe the batter cold from the fridge, the batter is much firmer and will create straighter lines.
Recipe by The Kiwi Cook at