Pour the lukewarm coconut milk, melted butter, sugar and yeast into the bowl of your stand mixer. Mix and leave for about 5 minutes. Add the egg, and the flour and salt.

Knead until you have a soft, smooth and elastic dough that is no longer sticky. Add a spoonsful of flour, if and as necessary to achieve this consistency. The dough should spring back slightly when you press it down gently.

Shape the dough into a ball and place in an oiled bowl, turning the dough to coat well. Loosely cover the bowl with a damp kitchen towel and let it double in size. This should take about 2 hours or so depending on ambient temperature.

Mix together melted butter and coconut oil in a small bowl.

Lightly dust your countertop with flour and lightly knead the dough. Divide the dough into 8 equal portions. Shape each into a smooth ball and then roll out to 1/4-inch thick circles (bout 6-inches in diameter), or thinner if you prefer. Brush the surface of the dough circles with the butter-oil mixture. Fold over exactly in half into half-moon shapes.

Place the folded dough on a lightly greased or parchment lined baking sheet. Brush the tops of the folded dough with some more of the butter-oil mixture. You can also brush the tops of the folded dough with just melted butter or coconut milk, if you prefer.

Loosely cover them and allow to rise for about 30 to 40 minutes. Bake in a pre-heated oven at 180C (350F) for about 15 minutes or till they’re golden brown and done. Let them cool on a wire rack. Serve slightly warm, plain or as a sandwich,