Mix coconut milk, sugar, coconut oil and vanilla in medium bowl. Gradually stir in flour until combined. Work in flour by hand as dough gets stiffer. Form into a ball. Cover and let rest 30 minutes.
Roll out dough one time on lightly floured surface to 1/4-inch thickness. Cut out 16 rounds (3- to 3 1/2-inches in diameter) with cutter. Brush dough rounds lightly with additional coconut oil. Fold over each round without pressing down. Cover with damp kitchen towel. Let rest 10 minutes.
To cook the Bao Buns, pour 1 inch of water into large pot. Bring to boil. Line a steamer basket with parchment paper. Place some of the bao buns in steamer basket. Do not overcrowd steamer as buns will expand during cooking. Insert steamer basket in pot. Cover. Steam on medium heat 10 minutes or until buns have expanded.
Transfer buns to wire rack to cool. Repeat with remaining bao buns.
1 cup Thai Kitchen® Coconut Milk
2 tbsp coconut oil
3 1/2 cups flour, self-rising
1/2 cup West Creek® Sugar, Granulated
2 tsp McCormick Culinary® Pure Vanilla Extract, Premium