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1
Warm the half cup of milk to 90 to 100 degrees and then in a large mixing bowl, combine it with the yeast, sugar and 1/4 cup of the flour. Let this mixture rest for about 30 minutes.
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2
After the 30 minutes stir in the egg, butter, coconut flakes and salt. Start adding the remaining flour, a little at at time until incorporated. On a floured work surface, knead the dough for about 10 minutes, adding more flour if needed, until the dough is smooth and elastic. (You can also use your mixer's dough hook if desired)
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3
Lightly oil a large bowl and place the dough in, turning once to lightly oil all surfaces. Cover the bowl tightly with plastic wrap and allow to rise until doubled. This could take anywhere from one to three hours depending.
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4
Once the dough has risen, punch it down and divide into 9 equal pieces. Roll each piece into a ball and placed them in a lightly greased 8 to 9 inch round baking pan. Let the buns rise again for 30 to 40 minutes.
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5
While the buns are rising, whisk together the coconut milk, sugar and water.
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6
Pre heat your oven to 375F. Pour the sauce over the risen buns. You may not need all of it, but try to get as much in as you can without overspill. I used about 7 ounces, but it will depend on the height of your baking dish.
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7
Bake the buns for 20 to 25 minutes or until golden on top. Let them rest for about 20 minutes so that the lovely sauce on the bottom sets up.
