8 ounces dark chocolate, chopped (about 1 1/2 cups)
8 ounces coconut milk
1 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup chopped pistachios (about 1 ounce, optional)
1 pint pistachio or other flavor ice cream, for ice cream sandwiches (optional)
For the batter: Combine the butter, 1 3/4 cups water, brown sugar, and vanilla in a medium saucepan over medium heat. Let it heat up until it is almost boiling, while stirring. Once at the boiling point, remove from heat and add the flour and salt into the pan. Mix thoroughly until a cohesive dough forms. Let cool for 15 minutes.
While the mixture is cooling, heat 2 to 3 inches of canola oil in a Dutch oven or heavy-bottomed pot. You don't want it too hot. If you have a deep-fry thermometer, between 350°F and 400°F should be just fine.
Put the dough into a large bowl and add the egg. Use your hands or a wooden spoon to fully incorporate and mix until you have a smooth, thick batter.
If you have a piping bag and a large star tip, put the batter into that. If not, put the batter into a resealable plastic bag and cut the corner slightly. You don't want to cut too big a hole or you'll end up with uncooked blobs.
For the topping: While the oil is heating, put the dark chocolate and coconut milk into a microwave-safe bowl and heat for 30-second intervals, until melted. Stir with a whisk when you take it out and let it cool. Alternatively, heat them in a heatproof bowl over a pot of simmering water (or in a double boiler).
Mix the granulated sugar and cinnamon in a shallow bowl or a baking dish. Add the chopped pistachios to the mix for a little extra color, crunch, and flavor!
Once the oil is heated, pipe your churros into the oil about 4 at a time, depending on your pot size. Use scissors or your hand to snip the dough into 4- to 5-inch lengths. Fry the churros until they are a deep golden brown, 4 to 5 minutes, turning frequently with tongs to cook them evenly.
Alternatively, if you want to make ice cream sandwiches, pipe the dough in rounds on small squares of parchment. Carefully add the dough covered squares to the oil and let fry until they release from the paper, then use the tongs to remove the papers and discard.
When the churros are done cooking, remove them from the oil and toss in the cinnamon sugar mixture to coat.
Finally, dip your churros in chocolate or sandwich them with your favorite ice cream (mine’s pistachio). Enjoy!