Directions

• In a large bowl, mix the flour and baking powder and set aside.
• Place the water, salt, 1 tablespoonful of sugar, 1 tablespoonful of oil, and 1/4 teaspoonful of vanilla extract in a small saucepan, stir well, then bring to the boil over medium heat.
• Pour over the flour and mix until a dough forms.
• Place in a piping bag fitted with a star-shaped nozzle and pipe lines onto greaseproof paper.
• Warm 900 ml of oil over medium heat to 180°C in a large saucepan. (If you don’t have a cooking thermometer, test the oil by frying a cube of bread. It will brown in about 30 seconds if the oil is at a moderate heat.) Carefully drop in four churros and fry for 1 to 2 minutes on each side, or until golden. Remove from the pan using a slotted spoon and place on kitchen paper to remove any excess oil. Repeat until all the churros are cooked.
• Mix the cinnamon and remaining caster sugar in a large bowl.
• Roll each churro in the sugar then set aside while making the chocolate ganache.
• Place the chocolate in a bowl. Melt the coconut cream in a small saucepan over medium heat then carefully pour over the chocolate and add the remaining vanilla extract. Leave for 1 minute then stir until smooth and glossy.
• Dunk the churros into the ganache and enjoy!