Dessert/ Recipes/ Vegan/ Vegetarian

Matcha Churros with Coconut Caramel

Matcha vegan churros. Had a craving to satisfy, so I whipped out the matcha again 😊. By replacing butter with vegetable oil and removing the eggs, churro batter becomes much less flavorful, which makes it ideal for introducing delicate flavors such as matcha! While the exterior becomes a crispy golden brown, the interior remains a beautiful green. Instead of the traditional cinnamon sugar dusting, these were coated with a matcha sugar mixture. For dipping, I made 3 small batches (because I accidentally burned 2) of salted coconut caramel. #vegan #veganrecipes #plantbased #churros #veganchurros #matchachurros #coconutcaramel

Matcha Churros with Coconut Caramel

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  • For Sugar:
  • 1/2 cup granulated sugar
  • 1/4 teaspoons matcha powder
  • For Churros:
  • 1 1/2 Tablespoons white sugar
  • 2 cups water
  • 1/2 teaspoon salt
  • 4 Tablespoons oil
  • 1 cup all-purpose flour
  • 1 tsp matcha powder
  • Oil for frying choose a neutral tasting oil, for e.g. vegetable or canola
  • For Coconut Caramel:
  • 1/4 cup coconut cream
  • 1 cup granulated sugar
  • 1/2 teaspon salt



Combine the white sugar and 1/4 teaspoon of matcha powder and set aside for dusting,


In a small saucepan, combine the water, sugar, salt and oil over medium high heat until sugar dissolves,


Remove the saucepan from the heat and stir in the flour and matcha,


Return to the heat and cook until mixture thickens and pulls cleanly away from the sides of the saucepan, then set aside to cool,


In another sauce pan, add enough oil to be 1.5" deep, and heat it over medium to medium-high heat,


Fill a pastry bag or resealable plastic bag - fitted with a large start tip - with the churro dough,


Pipe the dough into 4-6 inch strips (using scissors, a sharp knife, or your finger to cut off the dough), directly into the oil,


When they develop a golden exterior, remove the churros with a slotted utensil to a paper towel-lined sheet to drain,


Dust the churros with the matcha sugar mixture,


In another small saucepan, add the 1 cup of sugar and cook over medium until melted and golden,


Stir in the 1/4 cup of coconut cream until fully incorporated, then remove from the heat,


Stir in salt and pour into a serving bowl,

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