In a saucepan, bring the water and butter (or margarine) to a boil over medium-high heat. Remove from heat, add the flour mixture, and stir until the dough forms a lump and pulls away from the bottom of the pan. Return to medium heat and stir constantly for 2-3 minutes until a white coating forms on the bottom of the pot.
Transfer the dough to a bowl. Fold in the eggs one at a time, stirring after each addition, until the batter becomes glossy and falls from the spoon in long ribbons. Transfer the batter to a piping bag fitted with a large star nozzle.
Heat the coconut fat or oil in a large saucepan to 180°C (356°F) over medium-high heat. Pipe the dough in rings onto greased parchment paper, then slide the rings into the hot oil in batches. Fry for roughly 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
Allow the strauben to cool completely, then dust with icing sugar.
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