In a shallow bowl, whisk water and 1 tablespoon of the sugar together. Sprinkle yeast on top and leave 5-10 minutes, until foamy.

Transfer to the bowl of en electric mixer with the remaining sugar, salt, butter, coconut milk and 2 cups of the flour. Using a dough hook, start to knead until the dough becomes shaggy. Slowly add the rest of the flour as needed and knead for 5 minutes, until the dough is soft, smooth and elastic.

Place in a lightly greased bowl and cover with plastic wrap sprayed with non stick spray. Cover with a kitchen towel and leave to rise until doubled in size, about 1 hour.

On a lightly floured board, divide dough into 6 equal sized pieces.

Place a piece of parchment paper on a cookie sheet and spray with non stick spray. Roll the 6 pieces into buns and place on cookie sheet. Cover with a clean kitchen towel and leave to rise until doubled in size, about 30 minutes.

Preheat oven to 375 F. Brush rolls with coconut milk.

Bake for 30 - 35 minutes, until they sound hollow when tapped.