Make the sopapillas: In a bowl combine flour, baking powder, salt. Cut in coconut oil until mixture resembles a crumble. Add warm water and mix until a dough forms. Allow dough to rest for 20 minutes.
Meanwhile, in a sauce pan on medium heat add 2 inches of coconut oil. Pull large walnut sized rounds off of dough. Roll into balls, then stretch into 2-3 inch discs. Once oil is hot, add discs to pan. Fry until golden on both sides, then place on paper towels to drain. Work in batches until all sopapillas are fried.
Make the filling: In a pot on medium heat combine filling ingredients. Stir until oil has melted and fruit is thoroughly covered. Cover pot, lower heat, and cook until fruit is tender.
Assemble sopapillas: Slice sopapillas in half and top with a tablespoon or two of Port Apple filling. Top, sprinkle with powdered sugar, and serve.