Ingredients
1/4 cup warm water (110° to 115°)1 package (1/4 ounce) active dry yeast1/2 cup warm coconut milk (110° to 115°)1/2 cup sweetened shredded coconut1/3 cup sugar1/2 teaspoon salt2 to 2-1/2 cups all-purpose flourSPICED SUGAR:1/2 cup sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 vanilla bean1/4 cup butter, melted
Preparation
Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
Preheat air fryer to 325°. In batches, arrange in a single layer on greased tray in air-fryer basket. Cook until light brown, 7-10 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.
