In a medium saucepan, combine water, salt, and vegetable oil. Bring to a gentle boil over medium heat.

Remove the saucepan from heat and stir in all-purpose flour until fully combined.

Prepare cinnamon-sugar coating by mixing cane sugar and ground cinnamon on a shallow plate.

Transfer the cooled dough into a piping bag or churro maker fitted with a star tip.

In a deep pot, heat oil to 350-375°F for frying.

Carefully pipe pieces of dough into the hot oil and fry until golden brown.

Once fried, drain excess oil and roll churros in cinnamon-sugar mixture.

For chocolate sauce, melt dark chocolate with coconut milk, cinnamon, and vanilla extract in a double boiler.