Prepare the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, tapioca starch, and salt. Make sure everything is evenly distributed.

Mix the Wet Ingredients: In another bowl, combine the coconut milk, warm water, applesauce, and orange juice. Whisk well until smooth and slightly frothy.

Form the Dough: Gradually pour the wet mixture into the dry ingredients, stirring with a spoon or spatula until it begins to come together. Once the dough starts to form, use your hands to shape it into a ball.

Knead: Transfer the dough onto a clean surface. Knead for 3–5 minutes, until the dough is smooth, elastic, and no longer sticky. The texture should be soft yet sturdy enough to maintain its shape. If it sticks, sprinkle a little flour; if too dry, add a splash of water.

Rest: Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 20–30 minutes. This step is crucial — it relaxes the gluten, making the dough easier to roll without cracking.

Divide and Roll: After resting, divide the dough into 8–10 equal pieces. Shape each into a ball, then roll it out into 5–6-inch (12–15 cm) circles. Keep unused dough covered with a damp cloth while rolling.

Use or Store: Use the discs right away to assemble empanadas, or stack them between parchment paper and refrigerate for up to 3 days. For longer storage, freeze for up to 3 months.