Combine the coconut milk, pineapple juice and honey in a microwave-safe bowl or measuring cup and heat for 30-second increments, stirring well in between, until the mixture reaches 110 degrees Fahrenheit.

Stir the yeast into this wet mixture and allow it to sit for 10 minutes to bloom.

Transfer the wet mixture to a stand mixer and beat in the eggs using the paddle attachment.

Add the flour and salt and mix on medium speed for 2 to 3 minutes, or until a thick dough forms. The dough will be somewhat sticky but if it is overly sticky, add more flour.

Cover the dough with plastic or a kitchen towel and allow the dough to rest in a warm place for 1 hour, or until the dough doubles in size.

Divide the dough into 15 sections and form balls out of the dough. Transfer the balls of dough to a greased (or sprayed) casserole dish (I use a medium-sized casserole dish, not a 13” x 9”). Allow the dough to rest another 30 minutes, or until the balls have doubled in size.

Preheat the oven to 375 degrees F.

In a bowl, whisk together 1 egg white with 1 teaspoon of water. Use a silicone brush to lightly coat the dough balls with egg wash.

Bake on the center rack of the preheated oven for 23 to 30 minutes, or until the rolls are golden-brown.

Remove rolls from the oven and serve warm with butter (or vegan butter spread to keep it dairy-free) and honey.