In a saucepan, combine water, coconut oil, sugar, and salt. Bring to a gentle boil.
Remove from heat and quickly stir in flour and cinnamon until a dough forms.
Let it cool for a few minutes before transferring it into a piping bag.
Heat oil in a frying pan over medium-high heat.
Pipe 4–5 inch churro lengths directly into hot oil (carefully, please — no kitchen heroics).
Fry until golden brown, turning occasionally for even color.
Remove and drain on paper towels.
Mix sugar and cinnamon in a shallow bowl. Roll each churro in the mixture while warm.
For the chocolate sauce, heat coconut milk in a small saucepan.
Add dark chocolate and whisk until smooth and glossy.
Stir in maple syrup and vanilla.
Dip churros, twirl dramatically, and devour like no one’s watching.
