In a medium saucepan on medium heat, combine the water, 1 cup of sugar, salt, vanilla, and two tablespoons of vegetable oil. Bring to a boil and remove from the heat.

Add the flour and stir with a wooden spoon, making sure all of the flour is completely mixed in. Allow for the dough to cool for about 15 minutes.

Transfer your dough into a large piping bag with a large star tip on it and place it in the fridge to cool for an extra 30 minutes.

In a large pot, bring the rest of the vegetable oil to 350 degrees (adjust the amount of oil depending on the size of your pot), using a thermometer. Adjust the heat to keep the oil at a constant temperature during frying

Pipe 4 inch long churros into the oil very carefully, and fry for about 4-5 minutes until they are crispy and golden brown.

Using a slotted spoon, remove the churros from the oil and let them drain on paper towels.

Combine the remaining two tablespoons of sugar with the cinnamon in a large bowl. Toss the churros around the bow to coat.

Serve with a side of the dipping sauce.

Refrigerate the can of coconut milk for at least a couple hours to firm up the cream and help it separate from the water.

Once it’s firmed up scoop out 1 cup of the cream* and add it to a medium sized saucepan with the brown sugar and salt and bring to a boil over medium heat, whisking occasionally, then boil for 5 minutes still whisking occasionally to make sure nothing burns. Turn off the heat, whisk in the vanilla, and let the sauce cool before serving.

*All cans of coconut milk are different so you might not get a full cup but that’s cool, just adjust the brown sugar to match whatever amount you get with the cream.