These golden, ridged churros come together from a simple stovetop dough, piped through a star tip and fried until deeply crisp on the outside and pillowy soft within. Straight from the oil, they get rolled hot in a cinnamon-sugar coating that clings to every ridge, so each bite delivers that perfect crackle-then-melt texture. The warm dipping sauce, made from finely chopped chocolate and rich coconut milk, turns velvety and glossy in minutes and is practically made for dunking. Vanilla and a touch of cane sugar round out the dough with warmth and depth, while the frying step gives you that classic churro shell without any fuss. This is a dessert built for sharing fresh out of the fryer, and it's a genuinely satisfying option to add to your egg free baking rotation.
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Combine the water, vegan butter, 1 tbsp sugar, and 1/2 tsp salt in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a steady boil.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan, about 1 minute.
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