Instructions

• In a small saucepan, combine 1/4 cup oil, 2 cups water, and 3 tablespoons sugar. Bring to a rolling boil over medium-high heat.
• Remove the saucepan from the heat and immediately add 2 cups all-purpose flour. Stir vigorously until the mixture comes together into a smooth ball of dough. Let the dough rest 5 minutes to cool slightly (it should still be warm but not piping hot).
• While the dough cools, mix the coating: in a small bowl combine the remaining 1 cup sugar and 1 tablespoon cinnamon; set aside.
• Heat oil for frying in a deep pot or heavy-bottomed pan (use enough oil to allow churros to float). Heat over medium-high until it reaches 190°C (375°F) or until a small piece of dough sizzles and rises to the surface.
• Fit a piping bag with a large star tip and transfer the dough into the bag. Hold the bag about 4–5 inches above the hot oil and pipe 4–5 inch strips directly into the oil. Fry 2–3 churros at a time without overcrowding.
• Fry the churros until golden brown on all sides, turning as needed (about 2–4 minutes total per batch, depending on oil temperature). Use a slotted spoon or tongs to remove them.
• Drain the cooked churros on paper towels for 1–2 minutes, then immediately roll each churro in the cinnamon-sugar mixture to coat. Repeat steps 5–7 until all the dough is used.
• For the chocolate sauce: heat 1/2 cup coconut cream in a small saucepan or microwave-safe bowl until warm (do not boil). Add 1 cup chopped chocolate, let sit for 2 minutes, then whisk until smooth and thick.
• Serve the churros warm with the chocolate sauce.