In a medium saucepan, bring 1 cup of water, 1/4 teaspoon of salt, and 1/4 cup of vegetable oil to a rolling boil over medium heat. Once boiling, remove from heat and stir in 1 cup of all-purpose flour to form a dough. Let it cool for about 10-15 minutes.

Combine 1/2 cup of cane sugar and 2 teaspoons of ground cinnamon in a shallow bowl, mixing until blended. Set aside.

In a large pot, heat about 5 cups of vegetable oil to 350-375°F over medium-high heat.

Fill a piping bag with the cooled churro dough and pipe 4-6 inch strips into the hot oil, cutting each strip to separate. Fry for 2-4 minutes until golden brown.

Transfer the fried churros to a paper towel-lined plate to drain excess oil, then roll each in the cinnamon-sugar mixture.

Melt 4 ounces of dark chocolate with 1/2 cup of full-fat coconut milk in a double boiler over low heat. Stir until smooth, then add 1/2 teaspoon of vanilla extract. Cool slightly before serving.