Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it's been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it, it should look slightly bubbly on the inside.

Divide the dough into two and shape into balls. Let them sit to rise, or you can wrap in cling film and freeze for whenever you need to make mandazi.

When ready to use, place each ball on a floured surface.

Divide each ball in half again.Form each section into a smooth ball.
Roll each ball into a circle of quarter inch thick Divide each circle into 4 sections. Continue with the rest of the balls. Place all the sections on a lightly ffloured surface and keep covered for an hour or so.

After sitting for about an hour, the sections will have risen.

Put your mandazi sections into the hot oil. Splash the oil over them to help them puff up. Don't let them puff toohigh before turning otherwise they can form cracks. When they start puffing up, turn them over
This is after they have puffed and been turned over. Now fry until the colour changes to nice light brown.

Serve itself or with Tea