In a large mixing bowl, combine warm dairy-free milk and active dry yeast. Allow it to sit for about 5-10 minutes until foamy.

Stir in melted dairy-free butter, caster sugar, and lemon zest. Gradually sift in the plain flour until a soft dough forms.

Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover and let rise for about 1 hour.

For the lemon curd, whisk together coconut milk, caster sugar, lemon juice, cornflour, and lemon zest in a saucepan. Cook over medium heat for 5-7 minutes until thickened.

Roll the dough into a rectangle, spread cooled lemon curd on top, leaving a border, then roll tightly and cut into pieces.

Arrange cut rolls in a greased baking dish, cover with a cloth and let rise for another 30 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.

Allow rolls to cool slightly, then drizzle with lemon icing before serving.