In a small saucepan, combine the oil, water, and 3 tablespoons of sugar. Bring it to a boil. Remove from heat and stir in the flour until it forms a ball of dough.

In a small bowl, mix the remaining sugar and cinnamon for the coating.

In a deep pot, heat 3-4 inches of oil on high until it reaches 375F or until a piece of dough sizzles and rises to the top.

Transfer the dough into a piping bag fitted with a large star tip. Pipe 4-5 inch lengths of dough over the pot of oil. Fry 2-3 churros at a time until golden brown.

Transfer the cooked churros onto a paper towel for 1-2 minutes, then roll them in the cinnamon/sugar mixture. Repeat until all the dough is used up. Serve with warm chocolate sauce.

For the chocolate sauce:

In a small saucepan or microwave-safe bowl, heat the coconut cream until warm. Once warm, add the chopped chocolate and let sit for 2 minutes. Whisk until you have a thick chocolate sauce.