Ingredients:
12 Rhodes rolls
1 can coconut milk
1/2 the coconut milk can filled with water
3/4 cups sugar
2 tablespoons cornstarch
Directions:
Space the rolls apart in a 9x13 inch pan and follow the recipe on the package for how long to let them rise. With a wire whisk, mix together the rest of the ingredients making sure there are no lumps. While the rolls are rising pour 1 and 1/4 (about half) cups of the coconut mixture over the rolls. As soon as they are done rising follow the directions on the package and put them in the oven and cook accordingly. Refrigerate the remaining coconut mixture and make another batch during the week.
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