Stir the sweet rice flour and shredded coconut in a bowl. If you have time, give the coconut a blitz in a food processor first so that it has a finer texture.
Stir in the coconut milk and water and mix until you have an evenly incorporated dough.
Use a cookie or ice cream scoop to form balls out of the dough, measuring about 1 1/2 inches in diameter. Use your hands to make it smooth balls of dough. You should have 12 pieces.
In a medium saucepan or deep sided skillet, or using a deep fryer, heat the oil to 350° F. Fry the balls of dough in small batches until golden brown, about 3-4 minutes per batch. Use a slotted spoon to transfer the carioca to drain onto a paper towel lined dish.
While the carioca fry, stir the brown sugar and coconut milk in a small saucepan and heat over medium heat until it starts to bubble. Lower heat and let it simmer for about 10 minutes, stirring frequently, until it becomes syrupy and thick.
Drop the carioca into the glaze and coat on all sides. Skewer onto a wooden skewer if you wish. Serve immediately, while warm, with additional glaze.
Can the carioca be prepped in advance? Carioca is best eaten right after cooking, however there are things you can do in advance to make it easier.
Prepare the churro dough in advance and form into balls. Refrigerate until ready to fry.
Prepare the cherry chipotle sauce in advance and store in a sealed container in the refrigerator. Warm before serving.
Can the carioca be reheated? Ideally, eat the carioca while it's fresh! As the carioca cools, it becomes very crispy and tends to harden, so definitely reheat it for a few seconds in the microwave before serving!Coconut in this recipe: If you can find fine macaroon coconut, that would be ideal. If not, just give your shredded coconut a few blitzes in a food processor to give the carioca a finer texture.