Step 1

To begin, bring the water, salt, and ¼ cup vegetable oil to a low boil in a medium saucepan. Once boiling, remove the mixture from heat and pour into a mixing bowl with the flour. Stir until well-combined, then let the dough cool for about 15 minutes.

Step 2

In the meantime, make the cinnamon sugar coating by combining the sugar and cinnamon in a shallow bowl or plate. Set aside.

Step 3

Once it has cooled, transfer the dough to a piping bag with a large star-tip attachment. Then, bring 5-6 cups of vegetable oil (enough to fully submerge the churros) to 350-375°F in a deep pot.

Step 4

It's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.

Step 5

Squeeze 2-3 pieces of dough out at a time over the pot of oil (around 4-6 inches long). Cut each piece with a pair of scissors or a knife. Note: don't cook more than 3 at a time since the oil temperature will drop too much.

Step 6

Fry the churros until golden brown, about 2-4 minutes per batch. Using a slotted spoon, remove each one from the oil onto a paper towel-lined plate. Leave them for about 30-60 seconds before rolling in the cinnamon sugar mixture.

Step 7

To make the chocolate sauce, melt the chocolate, coconut milk, cinnamon, and vanilla together in a double boiler over low heat. Stir constantly until the chocolate has melted, then transfer to a serving dish.

Step 8

Alternatively, you can microwave the chocolate sauce ingredients in a heat-safe bowl for 10-15 second increments. Be careful to stop and stir frequently as it's easier to burn the chocolate in the microwave.

Step 9

Serve the churros while warm with a side of chocolate sauce for a crispy, Mexican-style treat!