Coconut Sugar Churros and Malaysian Coconut Jam

Start with the coconut jam. Add all the ingredients but the yolks to a cold saucepan, and start to gently heat till everything is incorporated, and once steaming, let sit with a lid for 10 minutes. Ladle this mixture into the beaten egg yolks slowly, before transferring the mixture back into the saucepan, cooking on low for another 15 minutes.

To make the churros, you firstly need to make sure you have: 2 strong, large piping bags, and a large piping nozzle.

For the dough, boil water with the salt and sugar, and 25g of oil. Whilst still boiling add all the flour at once into the water, turning off the heat and mixing aggressively for a minute until combined. Cover and let steam for 2 minutes, before adding the remaining oil and mixing until smooth and cooled slightly. Being careful knead the dough for a couple minutes before allowing to cool until just warm, then placing in a piping bag.

With the other bag, cut a whole at the tip and insert the nozzle. Then cut the tip of the dough piping bag and place this into the nozzle bag. This way you can change the nozzle easily if needed!

Heat oil in a heavy duty saucepan to 190°c. Pipe the churros on a tray lined with baking paper into logs, and carefully lower them into the oil, cooking for 3-4 minutes. Let cook before covering in blitzed up desiccated coconut and sugar, serve with our coconut jam and enjoy!