#1 Line two baking sheets with parchment paper and set aside #2 In a bowl, whisk together flour, 1 tsp cinnamon, ginger and salt #3 In a saucepan over medium heat, combine milk, 3 tbsp sugar and vanilla and bring to a boil #4 Remove from heat, transfer to a stand mixer bowl, add flour mixture and beat until smooth #5 Add 1 egg, beat until dough comes together, then add remaining egg and beat until smooth #6 Transfer dough to a large piping bag fitted with medium star tip #7 Pipe long lines of dough onto prepared sheets and freeze for 30 minutes until partially frozen #8 Preheat Wesson Canola Oil to 350°F in a deep fryer or heavy pot, oil should be at least 3” deep #9 In a small bowl, combine remaining cinnamon and sugar and set aside #10 Remove sheets from freezer, cut dough into 4” lengths and fry in batches for 3–4 minutes until golden #11 Drain churros on a wire rack for 1 minute and toss in cinnamon sugar #12 For mango custard, whisk sugar, cornstarch, egg yolks and 1/2 cup milk in a bowl and set aside #13 Pulse diced mango in blender until pulp forms, transfer to saucepan, whisk in remaining milk and simmer #14 Remove from heat, pour 1 cup hot mango into sugar mixture to temper, whisk and return to saucepan, cook until thickened #15 Pour custard into a bowl, cover surface with cling film or parchment and allow to cool completely #16 Whip cream with sugar until soft peaks form and slice bananas into 1/4” slices #17 Layer dulce de leche at bottom of trifle bowl, top with churros, banana and mango cream #18 Add another layer of churros, top with whipped cream and toasted coconut, add extra fruits if desired #19 Make ahead if possible, trifle is best when flavors meld for 24 hours, whip cream up to 2 hours before serving #20 Store churros up to 2 days in paper towel-lined airtight container, custard can be refrigerated until ready to assemble
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Sweet, spiced, creamy, and sun-kissed—this Tropical Churro Trifle delivers bold layers and big flavor in every scoop.
#1 Line two baking sheets with parchment paper and set aside #2 In a bowl, whisk together flour, 1 tsp cinnamon, ginger and salt #3 In a saucepan over medium heat, combine milk, 3 tbsp sugar and vanilla and bring to a boil #4 Remove from heat, transfer to a stand mixer bowl, add flour mixture and beat until smooth #5 Add 1 egg, beat until dough comes together, then add remaining egg and beat until smooth #6 Transfer dough to a large piping bag fitted with medium star tip #7 Pipe long lines of dough onto prepared sheets and freeze for 30 minutes until partially frozen #8 Preheat Wesson Canola Oil to 350°F in a deep fryer or heavy pot, oil should be at least 3” deep #9 In a small bowl, combine remaining cinnamon and sugar and set aside #10 Remove sheets from freezer, cut dough into 4” lengths and fry in batches for 3–4 minutes until golden #11 Drain churros on a wire rack for 1 minute and toss in cinnamon sugar #12 For mango custard, whisk sugar, cornstarch, egg yolks and 1/2 cup milk in a bowl and set aside #13 Pulse diced mango in blender until pulp forms, transfer to saucepan, whisk in remaining milk and simmer #14 Remove from heat, pour 1 cup hot mango into sugar mixture to temper, whisk and return to saucepan, cook until thickened #15 Pour custard into a bowl, cover surface with cling film or parchment and allow to cool completely #16 Whip cream with sugar until soft peaks form and slice bananas into 1/4” slices #17 Layer dulce de leche at bottom of trifle bowl, top with churros, banana and mango cream #18 Add another layer of churros, top with whipped cream and toasted coconut, add extra fruits if desired #19 Make ahead if possible, trifle is best when flavors meld for 24 hours, whip cream up to 2 hours before serving #20 Store churros up to 2 days in paper towel-lined airtight container, custard can be refrigerated until ready to assemble
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