Coconut Churros with Mango Mousse Filling

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 2 large eggs
• Vegetable oil for frying
• Mango mousse filling (see below)
• Confectioners' sugar for dusting

Instructions

Make the Coconut Churros Dough

1. In a medium bowl, whisk together flour, granulated sugar, unsweetened shredded coconut, and salt.
2. In a separate bowl, whisk together milk, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.

Fry the Churros

1. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
2. When the oil is hot, pipe the dough through a star tip to form churros.
3. Fry the churros for 2-3 minutes on each side until they are golden brown.
4. Remove the churros from the oil and place them on paper towels to drain excess oil.

Make the Mango Mousse Filling

1. In a blender, puree together mango puree, confectioners' sugar, and vanilla extract until smooth.
2. Whip the heavy cream until stiff peaks form.
3. Fold the whipped cream into the mango mixture until combined.

Assemble the Coconut Churros with Mango Mousse Filling

1. Dust the coconut churros with confectioners' sugar.
2. Pipe the mango mousse filling into the coconut churros.
3. Serve immediately and enjoy!

Mango Mousse Filling:

• 1 cup mango puree
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon vanilla extract