Activate Yeast: In a small bowl, combine ½ cup of warm milk, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.

Make Dough: In a stand mixer, whisk together 3½ cups of bread flour, 3 tablespoons of sugar, and 1 teaspoon of salt. Add the yeast mixture, 3 tablespoons of melted butter, and 1 large egg. Mix on low speed until a shaggy dough forms.

Knead Dough: Increase the mixer speed to medium and knead the dough for about 15-20 minutes until smooth and elastic.

First Rise: Grease a bowl, place the dough inside, cover with plastic wrap and let it rise for about 1 hour until doubled in size.

Prepare Filling: Mix together 1½ cups of shredded coconut, ½ cup of dry milk powder, and ¼ cup of melted butter in a medium bowl until combined.

Shape Buns: Punch the risen dough down, divide into 12-16 pieces, shape into balls, flatten, fill with 1 tablespoon of filling, fold, and seal.

Second Rise: Arrange buns on a baking tray, cover with plastic wrap, and let rise for another 30-40 minutes while preheating the oven to 350°F.

Make Topping: Mix 1 cup of confectioner's sugar, ½ cup of all-purpose flour, and 2-3 tablespoons of heavy cream until smooth.

Bake: Bake the coconut buns in the oven for about 20 minutes or until golden brown.

Cool and Serve: Transfer to a wire rack to cool for 10-15 minutes before serving.