First, prepare the coconut cream - you can do this the day before.

Pour the coconut milk into a saucepan, add sugar and salt, and cook everything together for about 15-20 minutes - until the milk slightly evaporates and the mixture thickens.

Transfer the cream to a jar and chill in the refrigerator.

In a large bowl, place flour, sugar, egg and butter.

Add the yeast starter and knead the dough.

Cover the bowl with the prepared dough with a towel and set aside in a warm place for about an hour.

Once the dough has risen, take it out onto a floured surface and roll it into a sheet about half a centimeter thick.

Spread the coconut cream over the top of the dough.

Roll the dough into a log along the longer side.

Cut the dough into 9 pieces and arrange them in a baking pan. Cover the pan with the buns with a towel and set aside for half an hour.

Preheat the oven to 170 degrees (convection).

Bake the buns for about 30 minutes - until nicely browned.

After baking, cool.

Heat together until melted.

Add powdered sugar and mix thoroughly.