Gluten-Free Pani Popo (Polynesian Coconut Rolls)

INGREDIENTS

For dough:

1/2 cup

warm water (110 degrees F)

4 tsp

Red Star Active Dry Yeast

1 cup

coconut milk

6 tbsp

pure vegetable shortening

1/3 cup

sugar plus ¼ teaspoon, divided

1 1/2 tsp

sea salt

large eggs, lightly beaten

4 cups

gluten-free all-purpose flour (see below)

rice flour, for shaping rolls

For coconut syrup:

1 1/4 cups

coconut milk

1/2 cup

sugar

1 1/2 tsp

cornstarch (optional)

1/2 tsp

vanilla paste

generous pinch of salt