Combine the flour and salt in a large bowl.
Heat the sugar and milk in a saucepan until warm, then stir in the yeast.
Mix the warm milk mixture into the flour to form a dough.
Knead the dough until smooth and let it prove in a warm place for one hour.
Knock back the dough and roll it into a square approximately 1cm thick.
Split the dough in half, spread mincemeat over both pieces, and sprinkle with toasted coconut.
Roll the dough into cylinders and cut into 4cm wide slices.
Butter a 25x30cm tray, sprinkle with demerara sugar, and pour in 400ml of coconut milk.
Arrange buns in the tray with 1cm gaps and prove for 40 minutes until risen.
Preheat the oven to 180°C.
Top each bun with a knob of butter and demerara sugar, then bake for 25-30 minutes.
Separate the warm buns and pour the remaining 200ml of coconut milk over them.