Baked Churro Yogurt Cups With Fruit Salsa

Quick and easy (plus kid approved!) snack. Mini taco cups are brushed with a coconut oil/cinnamon sugar mix and baked until crispy. Fill with your favorite yogurt and a quick fruit salsa. YUM!

I wish I could say that I came up with this idea, but not quite. We are loving the Old El Paso mini taco boats and I went to the website to check for more recipe ideas. Up popped a video for churro cups and I was SO in.

If you’ve never tried the Old El Paso taco boats, they’re amazing for Taco Tuesdays. They come in two sizes: regular and mini. The regular size is great for burrito boats or filling with any of your favorite Mexican toppings. I love that they are so much less messy than regular tortillas for the kiddos–everything stays inside the boat! You can find them right by the regular taco shells–I always grab a few to stock up the pantry.

I switched up the recipe a bit to make it even easier, and a bit heathier too! Instead of using butter, we melted coconut oil to brush on the boats. The churro cups bake up in under 10 minutes are crispy and perfect.

To get the kids in the kitchen with you, let them help with brushing the coconut oil on the cups or chopping the fruit for the salsa. We love the silicone Curious Chef knives from Amazon. They actually slice, but not sharp enough to cut through the skin. You can get 3 for under $10!

You just need 2 cups of fruit for the salsa–use whatever fruit you have on hand! Swap out the mango for pineapple or kiwi for bananas. Let each kid pick a fruit to chop for the salsa!

Print

Baked Churro Yogurt Cups With Fruit Salsa

Prep Time

5 mins

Cook Time

8 mins

 

Servings: 12 mini churro cups

Ingredients

• Old El Paso Mini Taco Boats
• 1 Tablespoon Coconut Oil
• 1 Tablespoon sugar
• 1/2 teaspoon cinnamon
• Greek yogurt , favorite flavor

For Fruit Salsa

• 1 cup sliced strawberries
• 1/2 cup mango , cubed
• 1/4 cup blueberries
• 1/4 cup kiwi , cubed
• honey to drizzle
• Fresh mint , chopped

Instructions

1. Preheat the oven to 400º
2. Melt coconut oil in ramekin. Add cinnamon and sugar.
3. Brush mini boats on both sides with cinnamon sugar oil. Bake 6-8 minutes, until golden in color. Allow to cool on cookie sheet for about 10 minutes.
4. Meanwhile, prepare fruit salsa, mixing together fruit and drizzling with honey. Save half of mint to top, mix in half.
5. In each cup, add Greek yogurt. Top with fruit salsa.
6. Store baked cups in a zip top bag.

Recipe Notes

Adapted from Old El Paso website.

Now that we know how to make these, we will be experimenting with the fillers. I would love to put ice cream or a mini banana split!

How do your kids help you in the kitchen? Any favorite recipes to share?

Disclaimer: This post contains affiliate links. By clicking on these, a small portion goes to help run this blog. This is not sponsored by Old El Paso, we just loved their product!