Warm vanilla beignets with coconut salted caramel

Ingredients:

The dough

• 1 ½ cups flour
• 1/2 cups sugar
• 1 teaspoon baking powder
• ½ cups milk
• 3 eggs
• 1 teaspoon vanilla

 The caramel

• ½ stick butter
• 1 cup sugar
• 1 cup coconut milk

 To finish

• Cinnamon and sugar

Method:

1. In a medium pot, heat oil to 350*F.
2. As the oil heats, mix dry dough ingredients in a large mixing bowl.
3. Mix in the wet ingredients and mix to get a soft batter.
4. Let rest.
5. In a medium pan, place butter and sugar and cook slowly until a light amber caramel forms.
6. Add coconut milk while stirring and cook until it thickens to the desired consistency.
7. Remove and set aside.
8. With the help of a small ice cream scoop, scoop batter into oil to cook fritter.
9. They will float and turn alone as they cook.
10. Fry to a deep golden brown; remove from oil with slotted spoon.
11. Toss warm beignets with sugar and cinnamon right out of the fryer
12. Serve alongside the coconut caramel.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

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