1 / 2 cup unsweetened coconut, grated
2 tablespoons of sugar
3 1 / 2 cups flour, a little more for kneading
1 (1/4-ounce) package active dry yeast
3 / 4 teaspoon salt
1 cup of coconut milk
1 / 2 cup hot water
3 tablespoons butter or non hydrogenated vegetable fat, melted
Put the coconut sugar, yeast and water in a small nonreactive bowl and stir briefly. Set aside until mixture is puffed and bubbly, about 15 minutes.
Mix the flour and salt in a large bowl. Add the mixture of yeast, coconut milk and butter. With your hands or a wooden spoon, stir until well together.
Turn dough out onto well floured surface and knead, dusting with more flour as necessary until they are soft and elastic, 5-6 minutes. Shape dough into a ball, dust generously with flour and the whole transferred to a large clean bowl. Cover bowl with a cloth and set aside in a warm place to let double in volume, about 1 1 / 2 hours.
Divide dough into 8 pieces and roll each into a ball. Arrange the dumplings on a greased baking sheet large spaces, 3-4 inches away. Set aside in a warm place, uncovered, to let rise until doubled in size again, about 45 minutes.
Preheat oven to 350 ° C. Bake the bread until golden and cooked through bottom 20 to 25 minutes. Serve hot or set aside to cool to room temperature.