Add grated coconut then combine well.

Add coconut milk and honey then combine wet and dry ingredients.

Bring mixture together into a ball of dough then cover and allow to rest for 30 minutes.

Wet hands then perform 4-5 stretch and folds to dough. Form a smooth ball of dough then cover and allow to rest for 45 minutes to 1 hour.

Portion dough into 8 equal pieces.

Cover portioned dough balls and allow to rest for 15 to 20 minutes,

Use thumb to punch a hole in the dough then use thumb and index finger to widen hole. Spin the dough gently to stretch into final shape. (see video for example)

Bring water and honey mixture to a boil in a large pot.

Cook bagels for 1 minute on each side.

Remove from water then dip in shredded coconut immediately if not using egg wash.

Place on a rack until all bagels are boiled.

If using egg wash, allow bagels to cool before applying egg wash then dip in shredded coconut.

Preheat oven to 400 degrees then bake bagels in a tray lined with parchment paper for 20 to 25 minutes.

Place on a rack and allow to cool for at least 10 minutes before enjoying.

Boil smoke herring for 5 minutes to remove excess salt.

Drain and rinse smoke herring in room temperature water.

Shred smoke herring into flakes, removing as much bones as possible.

Heat up oil in a pan then add onions, garlic, pimento, celery stalks and tomatoes.

Allow mixture to cool before adding cream cheese and chopped celery leaves.

Combine well.