Bring the water, salt, and ¼ cup of vegetable oil to a light boil in a medium saucepan. Once boiling, transfer mixture into a bowl with the flour. Mix well, then let the dough cool for about 10-15 minutes.
In the meantime, make the cinnamon sugar coating by combining the sugar and cinnamon in a shallow bowl or plate. Set aside.
Transfer the dough to a churrera or piping bag with a large star-tip attachment. Heat ~5 cups of oil (enough to fully submerge the churros) to 350-375°F in a large pot.
If you don't have a thermometer, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats, then you should be good to go.
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. Don't cook more than 3 at a time since the oil temperature will drop.
Cook churros until golden brown, about 2-4 minutes per batch. Using a slotted spoon or thongs, transfer them onto a paper towel-lined plate. Let them sit for about 30-60 seconds, then coat in cinnamon sugar.
Melt the chocolate, coconut milk, cinnamon, and vanilla in a double boiler over low heat. Stir constantly until the chocolate has melted, then transfer to a serving dish. Serve the churros while warm with a side of chocolate. Happy eating!
Use a thermometer. Make sure you use an oil thermometer and keep the temperature between 350-375 degrees F.
Go slow. Lower the churros gently into the oil so you don't splash and burn yourself! You can also pipe them onto a baking sheet and lower them in with a slotted spoon.
Let the dough cool. Before transferring it to the piping bag, leave the dough to cool down as you heat the oil.
Coat quickly. Toss the churros in the cinnamon sugar while they're still warm to help the coating adhere.
Use a churrera. If you want classic-looking churros, splurge on a churrera for deeper ridges. It won't affect the flavor, but it creates crispier edges.
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