In a large mixing bowl, whisk together the flour, sugar, ground cardamom, instant yeast, and salt.

Create a well in the center and add the beaten egg, coconut milk, warm water, and 2 tablespoons of oil.

Mix everything together with a spoon or your hand until a shaggy dough forms.

Transfer the dough to a clean surface and knead for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky.

Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for about 45 to 60 minutes, or until it has doubled in size.

Punch down the risen dough and divide it into 4 equal balls.

Roll out each ball into a circle about 1/2 inch thick, then cut each circle into 4 triangles.

Heat vegetable oil in a deep pan or pot to approximately 350°F (175°C).

Fry the mandazi triangles in batches, flipping them frequently, until they puff up and turn golden brown on both sides (about 3-4 minutes per batch).

Remove from the oil and drain on paper towels before serving warm.