Ingredients:
2 pkgs, active dry yeast
2 tsp. sugar
1/2 cup warm water
5-5-1/2 cups flour
1/2 cup shortening
1 13 oz. can of warm or room temperature
coconut milk (2 cups fresh coconut milk)
1 tsp. salt
2 Tbsp. pure coconut oil (available in, of all places, health food stores

Directions:
Mix together the first three ingredients and let sit in warm spot for 10-15 minutes until bubbly and almost doubled in size. In a large bowl mix five cups of flour and salt. Make a well in the center and pour in yeast mixture and shortening. Mix with hands. Add coconut milk and mix. Add more flour if too wet and sticking to your fingers. A dough that is moist and on the wet side is desired. Pour out onto cleared counter top and knead gently 3 or 4 minutes. Add coconut oil. Knead another 4-5 minutes until smooth. Let rest 45 minutes in a warm spot or until doubled in size (this will largely depend on the temperature of your room). Cut into about 24 small rounds 2″ in diameter. Shape and place onto a cookie sheet. Let rise another 45 minutes and then bake at 375 for 20-25 minutes. They are ready when tops are browned. Best served fresh and warm!