Sprinkle the yeast onto the water and mix well to dissolve everything. Set aside to proof (the yeast will foam up indicating that it is active). If the yeast doesn't foam, you need to get another yeast.
Place the rolled oats with 1/4 cup of water and fresh coconut meat in a blender. Blend until fine. Then scrape down the sides of the blender and add about 2 tablespoons water and blend again to a smoother paste.
Set aside while we prepare the porridge mix.
The mixture will start to thicken until it reaches a thick paste consistency. At this point, remove from the heat and add in the mixture from the blender. Add the 2 remaining tablespoons of water in the blender to dilute and remove as much of the mixture as you can from it.
Mix well with the porridge and set aside.
You can also preheat the oven on the lowest temperature. Then turn it off and place the covered bowl inside with the door shut.
So, I made 4 buns of 120 g each and 3 smaller buns of 100 g each. Between 100 - 140 g will make good size buns.
Take the dough from one edge and fold it onto the centre. Repeat all round and pinch the centre where all the edges meet to plump up the dough.
Place the ball of dough with the pinched side onto the board. Enclose your hand around without pressing on the dough. Begin to do a circular motion with your dough so that the dough rolls on itself.
Once the dough is evenly smooth, gently lift and place it on a baking tray (lined with parchment paper) in the middle of a greased English muffin ring or wide mouth canning jar ring. Repeat for the rest of the dough.
Place in a warm place and let rise until the dough fills the ring and is well plumped.
After 15 minutes, remove them from the rings and allow them to cool.
Keep in an airtight container or freeze to keep for longer.
Link to original recipe - Turmeric and Fresh Coconut Burger Buns - https://veganlovlie.com/homemade-burger-buns-with-turmeric-and/