In a large bowl add the warm water, coconut milk, salt , sugar and yeast. Set aside for 5 minutes.Followed by eggs.
Then add 3 cups flour, cardamom, nutmeg, grated coconut and mix by hands or in a stand mixer.
Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually adding more flour if you need be, err on the side of less flour than more flour, about 5 to 7 minutes.
Place dough in a greased bowl, turning once to coat.
Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
Punch the dough down, divide into 4 equal pieces, then form balls and roll out each piece into 6 triangular pieces. Let it rest for about 15 minutes.
In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 375 degrees.
Gentle drop the mandazi into the oil. Do not overcrowd the pan. Do so in batches.
Fry for a few minutes until the bottom side is golden brown, quickly turn the mandazi over and fry for a few more minutes until the other side is golden brown.
Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
If desired, you can sprinkle with powdered sugar to make it sweeter