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Churro Crisps With Two Dipping Sauces

If you're ever feeling like you're missing something in's almost always Churros! 🤗 Grab the gluten-free recipe below!


4 servings


  • ½ mango, peeled, pitted, and diced

  • ½ cup canned coconut milk, divided

  • 2oz bittersweet or semisweet chocolate, finely chopped

  • 2 tablespoons + 1 teaspoon cinnamon, divided

  • 2 tablespoons sugar

  • 1 teaspoon vanilla bean paste

  • 1 tablespoon coconut oil

  • 6 slices Julia’s TableⓇ White Bread, cut into thirds


  1. Using a blender or food processor, puree mango and ¼ cup coconut milk until smooth. Transfer to a serving bowl.

  2. In a double boiler or a heatproof bowl set over a pan of steaming water, combine chocolate and remaining ¼ cup coconut milk. Stir until melted, then take pan off heat and stir in 1 teaspoon cinnamon. Keep chocolate warm over water bath while frying bread.

  3. In a small bowl, stir together remaining 2 tablespoons cinnamon, sugar, and vanilla bean paste. Transfer to a large plate.

  4. In a medium skillet, heat oil until melted. Working in batches fry strips of bread until golden, about 3 minutes each side.

  5. While still warm, roll each strip in cinnamon sugar, coating both sides.

  6. Transfer chocolate to a serving bowl, and serve churro sticks warm with chocolate and mango dipping sauces.

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