In a large mixing bowl, combine coconut milk and sugar, then sprinkle active dry yeast on top. Let sit for 10 minutes until frothy.

Whisk together all-purpose flour and salt in a separate bowl. Add the yeast mixture, melted vegan butter, and mashed ube. Stir until a shaggy dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm area for 1 hour.

After rising, punch down the dough, divide into 12 pieces, and shape into balls. Arrange in a greased baking pan.

Preheat oven to 350°F (175°C) and let rolls rise for another 30 minutes. Bake for 25-30 minutes until golden brown.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack before serving.