1. Crack open a fresh coconut, drain the water and grate the flesh to obtain coconut milk. Squeeze the grated coconut flesh through a cloth to extract the milk and set it aside. Use ¼ cup of warm water to squeeze out any residual milk.

2. In a separate bowl, combine a pinch of sugar and dry yeast. Add the ¼ cup of water used in the previous step. Stir the mixture and leave it to rest for 5 minutes to activate the yeast.

3. Meanwhile, mix the dry ingredients – wheat flour, sugar, and cardamom – in another bowl.

4. Pour the yeast mixture into the dry ingredients, then add 4 tablespoons of oil and the reserved coconut milk.

5. Knead the dough, gradually adding the remaining water until the dough achieves a firm texture.

6. Let the dough rest for 10 minutes to allow the sugar to dissolve, covering it with a cloth.

7. Knead the dough again to mix in the dissolved sugar and improve the texture.

8. Cover the dough with a dry cloth and leave it to rise for about 30 minutes.

9. After rising, divide the dough into small to medium-sized balls. Cover these with a cloth and let them rest for an additional 15 minutes.

10. Once rested, roll each dough ball into flat discs and cut each disc into four triangular portions.

11. Heat the remaining cooking oil to 173°C (about 15 minutes). Fry the triangles in the heated oil, flipping each one after 40 seconds. The mahamri will turn a lovely golden brown when done.

12. Use a slotted spoon to remove the mahamri from the oil and place them onto paper towels to drain excess oil.

13. Repeat the frying process with the remaining dough triangles.

14. Your Sweet Cardamom-Infused Coconut Bread (Mahamri) is ready. Serve as desired!