In a cooking pot, add together the water and brown sugar then boil until the melts and has a sticky texture.

Turn down the heat on your stove and add the desiccated coconut to the sticky mixture and keep on stirring until the coconut absorb the water and brown sugar mixture.

Lastly add the butter and mix well.

Set aside and let it cool down.

If you are using dry active yeast, you need to activate by adding 1/2 cup of lukewarm water and set aside for 5 minutes or when bubbles form.

In a bowl put bread flour, powdered milk, sugar and mix well together.

When the yeast mixture is activated, add the egg and pour in with the dry ingredients, and mix.

Then add butter and salt and mix until your dough becomes soft and elastic.

Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour.

Dump the dough on the table or counter and punch the dough to release the air/gas inside.

Divide the dough in two equal parts. Set aside one part and cover with dry kitchen towel.

With the other dough, Flatten with a rolling pin and roll into a log shape and cut into small equal pieces.

Take one piece from the that you just cut and roll it into a shape of a ball. Flatten it with the rolling pin on a lightly flour dusted surface.

Take 2 tbsp. from the coconut filling that you set aside, put on the middle of the dough and seal by pinching all sides.

Place all the filled dough on a baking tray with parchment paper and let it rise for 20 minutes. Preheat the oven 375°F.

Before baking apply eggwash (1 beaten egg + 1 tbsp milk) and poke the top of dough with fork.

Bake for 15 to 20 minutes.