Ingredients
Your items have been added.
Directions
- Combine condensed milk, coconut milk, heavy cream, hot honey, half the cinnamon in a bowl. Mix well and set aside.
- Strain pineapple pulp from liquid. Set both pulp and liquid aside. Add 1 cup of oil to a tall glass and set in cooler. The colder the better. Add ¼ teaspoon of agar agar per 100 ML of pineapple juice in a small pot and bring to a boil. The heat will activate the gelling agent in the agar. Once boiling and while still hot, with a spoon pour droplets of the pineapple juice/agar into the cold oil. By the time the droplet hits the bottom of the glass it solidifies. Strain the pearls and set aside.
- In a pan sear the pulp with the other half of the cinnamon. Set aside.
- Drop 2 Churros in the fryer for 3 minutes, toss in cinnamon sugar mixture (this is provided with the Churros). Cut in half and place on plate to serve.
- Top churros with coconut milk mixture. Add seared pineapple. Garnish with a tablespoon of pineapple pearls and drizzle with caramel.
Ingredient availability varies by location*
