• Proof the yeast by combining yeast, 1 tsp granulated sugar, and warm water in a little bowl and set aside. Beat the eggs separately until thickened (don’t go all the way to meringue though!)
• Put remaining dry ingredients (except 2 cups sugar, that is for your delicious coating) in a bowl and mix together evenly – flour, sugar, coconut flake, salt, and baking powderAdd melted butter and coconut milk and mix until it is a shaggy dough – I do this in the kitchen aid with the paddle attachment. Turn out of the bowl onto a floured counter and knead until elastic and shiny. Refrigerate overnight (or until doubled in size) in a sealed bowl. Allow to warm to room temperature, roll to ¼ inch thickness and cut into 3x3 inch squares. Heat frying oil and once it is hot enough that water sizzles when flicked in add the squares one by one. Fry until golden brown on both sides and then drain for a moment on paper towels.
• Toss in wild orange sugar (add the oil to the sugar and shake to combine) and allow to cool for a minute.
• Serve warm with dipping sauce.

Lilikoi Lime Dipping Sauce

• In a medium saucepan over medium-high heat, bring the lilikoi juice, lime juice and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Once done, take the simple syrup off the heat and stir in the drops of lime essential oil.

  Let the sauce cool completely.