Heat the coconut milk in a microwave safe dish until just warm to the touch, about 45 seconds.
Pour into the bowl of a stand mixer. Add in yeast, sugar, salt, egg yolks, butter, coconut extract and 6 1/2 cups all-purpose flour. Start mixing on a low speed until just combined.
Add in remaining 1 cup flour and continue mixing until you have a solid dough ball that doesn't stick to your hands. If you need to, add additional flour 1/2 cup at a time until the right consistency is reached.
Transfer dough to a lightly greased bowl. Cover and let rise 2 hours.
Turn the dough out onto a lightly floured clean countertop. Roll into a large rectangle, about 1.2 inch thick. Slice into 12 long strips.
Roll each strip to form a spiral rolled dough. Place onto a 2 lightly greased baking sheets. Brush with beaten egg and sprinkle with sugar crystals if using.
Bake in a 350 degree oven for 20-25 minutes, until the tops are a light golden brown.
Variation: After rolling into a large rectangle, spread 1/2 cup softened coconut oil onto the dough. Sprinkle with 1/4 cup brown sugar. Use a butter knife to combine the sugar with the oil and spread out. Continue with the recipe cutting into strips and rolling up.