Easy Pandan Churros

Crispy pandan churros made with coconut milk and infused with pandan flavor for a Southeast Asian twist! Learn tips, tricks, and serving ideas for this fun tropical dessert.

Who doesn’t love churros, right? They’re golden, crispy on the outside, and soft on the inside. This time, I’m giving them a Southeast Asian twist—pandan churros! Instead of using water or milk, I use coconut milk for extra richness, and pandan essence brings that aromatic flavor that pairs so well with coconut. It’s like churros with a tropical makeover.

Making churros is actually very similar to making choux pastry (like cream puffs or éclairs). The technique is straightforward once you get the hang of it, and I’ll share plenty of tips to help you nail it every time.

Why You’ll Like This Recipe

1. A fun Southeast Asian twist on classic churros.
2. Uses coconut milk for a richer flavor.
3. Pandan essence makes it aromatic and unique.
4. Crispy outside, soft inside—just the way churros should be.
5. Easy to customize with cinnamon sugar, chocolate sauce, or pandan kaya.

Ingredients and Substitutions

1. Coconut milk – I use canned coconut milk for richness. You can use fresh coconut milk or even whole milk if you don’t have it. Don’t use low-fat milk because I don’t add any butter or other fat in the recipe
2. All-purpose flour – The base of the dough. Bread flour will make them slightly chewier.
3. Salt – Brings out the flavor.
4. Eggs – Room temperature eggs help the dough blend smoothly.
5. Pandan essence – Key to that signature flavor. Vanilla extract is a substitute if you don’t have pandan.
6. Neutral oil for frying – Canola, vegetable, avocado, or sunflower oil are all good choices.
7. Coconut sugar – coconut sugar pairs well with pandan flavor, but feel free to use other type of sugar or skip it if you prefer dips instead
8. Optional dips – Chocolate sauce, pandan kaya, or even a dusting of powdered sugar.

Pro Tips for the Best Churros

1. Dry the dough – Stir the dough for 1–2 minutes in the pan to evaporate excess moisture. This prevents soggy churros.
2. Cool slightly before adding eggs – Too hot, and the eggs may scramble.
3. Gradual egg addition – Don’t dump all eggs in at once. Add gradually to get the perfect consistency.
4. Sturdy piping bag – The dough is thick. Use a heavy-duty bag to avoid bursting.
5. Right oil temperature – Too hot, churros will burn outside but stay raw inside. Too low, they’ll be greasy. Medium heat is key.
6. Serve immediately – Churros are best eaten fresh while crisp.

Make Ahead and Storage

1. Make ahead: You can prepare the dough up to the piping stage and keep it in the fridge for a few hours. Bring to room temperature before frying.
2. Storage: Fried churros are best enjoyed the same day. If you have leftovers, store in an airtight container at room temperature for 1 day.
3. Reheating: Re-crisp churros in the oven at 350°F (175°C) for 5–7 minutes. Avoid the microwave—it makes them soggy.

Serving Suggestions and Variations

1. Classic Style – Toss in cinnamon sugar and serve with a side of chocolate sauce.
2. Pandan Kaya Dip – My favorite Southeast Asian twist—skip the sugar coating and dip into pandan kaya.
3. Ice Cream Sundae – Serve warm churros with a scoop of vanilla or coconut ice cream for a decadent treat.
4. Mini Bites – Pipe shorter lengths to make bite-sized churros, perfect for parties.
5. Dust with Powdered Sugar – A lighter alternative to coconut sugar

Frequently Asked Questions

1. Why are my churros soggy?
   This usually happens if the oil is too cold or if the dough wasn’t dried enough in the pan. Make sure to stir the dough for 1–2 minutes after adding the flour to evaporate excess moisture, and fry in oil that’s hot enough (bubbles should form around a skewer).
2. Can I bake churros instead of frying?
   Yes, but the texture will be slightly different. Pipe the dough onto a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 18–22 minutes, or until golden brown. Toss in cinnamon sugar while warm.
3. Why did my dough burst out of the piping bag?
   Churro dough is quite thick, so you need a sturdy, heavy-duty piping bag. If your bag feels flimsy, double it up for extra strength.
4. Can I make churros without pandan?
   Absolutely. Just leave out the pandan essence, or swap with vanilla extract for a classic version.
5. What do pandan churros taste like?
   They’re crispy and light like traditional churros, but with a subtle tropical note from the coconut milk and pandan essence. Pairing them with pandan kaya really amplifies that Southeast Asian vibe.

These pandan churros are such a fun twist on the classic! The coconut milk makes them extra rich, and the pandan essence gives that tropical aroma that’s so Southeast Asian. Whether you coat them in coconut sugar, dip them in chocolate sauce and coconut, or dip them in pandan kaya, they’re guaranteed to disappear fast.