In a small saucepan, add your oil, water, and 3 tablespoons of sugar and bring it to a boil. Remove from the heat and stir through the flour, until it forms a ball of dough.
In a small bowl, mix together your remaining sugar and cinnamon for the coating.
In a deep pot, add 3-4 inches of oil. Heat on high until it reaches 190C 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 the dough over the pot of oil at around 4-5 inches. Pipe 2-3 churros at a time. Fry them until golden brown.
Transfer the cooked churros onto a paper towel for 1-2 minutes, before quickly rolling 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 up your coconut cream until warm. Once warm, add your chocolate and let sit for 2 minutes, before whisking into the cream until a thick chocolate sauce remains.
* White sugar or sugar free subs, like monk fruit sweetener or erythritol. TO STORE: Leftover churros should be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place churros in a ziplock bag and store in the freezer for up to 6 months. Let them thaw overnight in the refrigerator. TO REHEAT: Churros are best reheated in a non-stick pan or oven, to maintain crispiness.