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

Create a well in the center of the dry ingredients and pour in the warm coconut milk, beaten egg, and the tablespoon of vegetable oil.

Mix the ingredients with a wooden spoon until a shaggy dough forms, then turn it out onto a clean surface.

Knead the dough for about 10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.

Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rest in a warm place for 45 to 60 minutes, or until doubled in size.

Once risen, punch the dough down gently and divide it into 4 equal portions.

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

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

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

Remove the mandazi with a slotted spoon and drain on paper towels before serving warm.