Gently heat up the coconut milk and then dissolve the yeast and sugar in it. Let sit for 10 minutes. In a large bowl, sift the flour then add in the coconut milk. Knead everything together for a few minutes with your hands.

Make the dough into a ball and let sit for a couple of hours until it doubles in size. Next, divide the dough into 4 pieces. Roll each out with a rolling pin then add the Cocoa and Hazelnut spread into the middle.

After the spread is added roll the dough up and cut it in half with a knife. Then braid the dough into the shape of a bow. Preheat the oven to 180º and bake for 15-20 minutes until you get a nice golden color. Then remove it from the oven and set it on a wire rack to cool before you dive in!