• Combine the yeast with the room temperature coconut water and a pinch of the sugar.
• If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old and dead and you should buy a fresh package)
• Combine all of the remaining ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment
• Follow along in the video tutorial for mixing this dough.
• Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.

Meanwhile prepare the chocolate schmear:

• Combine the water and sugar together in a small sauce pot and bring to a boil.
• Add to the cocoa powder and whisk smooth.
• Set aside to cool, but if it gets to hard to spread, just rewarm it slightly
• Once the dough has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
• Roll the dough to approximately 12" X 20"
• Spread the entire surface with chocolate schmear recipe and then the shredded coconut
• Roll up jelly-roll style and then cut into 12 equal portions. (OR the traditional cinnamon sugar mixture below)
• Arrange the buns in a greased 9" x 13" baking dish or a 12" cast iron pan spaced so they are about 1″ apart.
• Cover with a towel and place the baking dish in a warm, draft free spot to rise again.
• About 1 hour depending on your kitchen conditions.
• Once the buns have risen they will most likely be touching each other or almost touching each other and be soft and airy when you poke them, bake them in a PREHEATED 350° F oven for approximately 30- 35 minutes or until golden brown and center buns are fully baked
• Cool slightly and then ice with sugar glaze by combining the confectioners sugar and plant milk together and whisk smooth