Open the coconut to extract the coconut meat and water.
Use a blender to puree the coconut meat and the coconut water until smooth.
Filter the contents using a nutmilk bag over a bowl.
Squeeze out the fresh coconut milk and set it aside.
In a bowl, mix the plain flour, sugar, baking powder, nutmeg, sea salt, and powdered milk.
Make a pit and add the salted butter, eggs, and coconut milk.
Then, knead until it forms a dough.
Wrap it in cling film and refrigerate it for an hour.
Boil 12 to 15 eggs in a pot over medium heat for up to 12 minutes.
Transfer the eggs to a bowl of cold water.
Peel the eggs, then set aside.
Place the dough on a floured surface and cut it into four portions with a dough cutter.
Use a rolling pin to roll it out as evenly as you can to about 0.5 cm.
Use a 15-cm pot lid or round stencil to cut out as many circles as you can from the dough.
Wrap the egg with the dough.
Seal the egg inside by pressing and pinching the dough.
Dust the roll with flour and mold it between your hands.
In a deep frying pan, heat sunflower oil over a medium-low fire.
Deep fry the egg rolls with a mesh skimmer for even browning.
Once golden in color, remove them from heat.
Place the fried egg rolls on a lined tray and serve!