Mango & Coconut Swirl Buns (vegan, df)

Ingredients:

(wet)

– 1 cup coconut milk (from a carton, not a can!)

– 2 tsp cane or coconut sugar

– 1 tbsp yeast

(dry)

– 2 1/2 cups all purpose flour

– 1/2 cup cane or coconut sugar

– 3/4 tsp salt

– 2 tbsp baking powder

(mango filling)

– 1 tsp vanilla extract

– 2 cups mango (fresh or frozen); chopped

– 1/4 cup cane or coconut sugar

(glaze/frosting)

– 1 cup powdered sugar

– 1 tsp vanilla extract

– 1 1/2 tbsp coconut milk (from a carton, not a can!)

Instructions:

1. Add your cup of coconut milk to a microwave safe bowl and heat up for 30 secs – 1 min (depending on the strength of your microwave) until it is warm (not hot or cold or else your yeast will not activate properly).
2. Then, stir the 2 tsp of sugar into the warm milk and then sprinkle the yeast on top. Set aside for 5 mins.
3. While that is sitting aside, combine all of your dry ingredients in a large bowl.
4. After 5 minutes, your yeast mixture should have a layer of foam at the top. Add the yeast mixture to the dry ingredients and mix until you have formed a dough ball.
5. Place a moist towel over the bowl of dough and let sit for 1 hour (ideally in a slightly warm environment).
6. While the dough is rising, make the mango filling and coconut glaze/frosting.
7. To make the mango filling, add the ingredients to a sauce pan on medium heat. Cook for 5-6 minutes, or until the mango is hot and softened. Then, use a potato masher or hand-held blender to mash the filling until it is the consistency of jam. Let cook for another 1-2 mins and then remove from the heat.
8. To make the glaze/frosting, simply whisk the ingredients together until you have a smooth and lump-free consistency. Set aside.
9. After the dough has rested for an hour, place it onto a floured surface and roll it into a rectangle (approximately 1/4″ thick).
10. Then, spread about 1/2 of the mango filling onto the entire rectangle. Roll the rectangle up (long side to long side) like a sushi roll and then slice it into 6-7 even rounds.
11. Place the rolls into a greased baking dish. Cover with a moist towel and let the rolls rest for 30 minutes.
12. Preheat your oven to 350°. After the 30 minute rest, bake your rolls for 18-22 minutes, or until they are golden brown on the top.
13. Remove from the oven and let cool for 10 minutes before drizzling the glaze on top.
14. Serve with the remaining mango filling (for dipping/enjoying on the side; optional) and enjoy!