Churros With Coconut Sauce

1. 1

   Make the sauce: Cook the condensed milk in a medium saucepan over medium heat, stirring constantly, until it turns a light caramel color and starts to pull away from the sides of the pan, 10 to 15 minutes.

2. 2

   Gradually add the coconut milk and whisk until smooth, about 5 minutes; set aside.

3. 3

   (You can refrigerate the sauce, covered, up to 2 days; reheat before serving.)

4. 4

   Make the churros: Bring the milk, butter, sugar, vanilla and salt to a boil in a medium saucepan over medium-high heat, stirring, until the butter melts and the sugar dissolves.

5. 5

   Reduce the heat to medium low; add the flour and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute.

6. 6

   Transfer to a large bowl and let cool slightly, about 5 minutes.

7. 7

   Beat in the eggs one at a time with a mixer.

8. 8

   Transfer the batter to a piping bag fitted with a 1/2-inch star tip.

9. 9

   Fill a shallow dish with sugar for coating the churros (about 1/2 cup).

10. 10

    Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches of about 6, pipe 3-inch-long segments of batter into the hot oil; use a knife to cut off the segments.

11. 11

    Fry, turning once, until golden brown, about 3 minutes per batch.

12. 12

    (Return the oil to 350degrees F between batches.)

13. 13

    Transfer to a paper towel-lined plate to drain briefly, then roll in the sugar.

14. 14

    Serve with the coconut sauce.

15. 15

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.