Heat the coconut milk (save 2 tbsp of the coconut milk for later) and water in a small pot. Keep checking it to make sure it is luke warm/warm to the touch.
Take it off the heat and add the yeast and sugar. Stir and let sit for 10 minutes or until frothy.
In a bowl, mix together flour and salt and whisk together. Add the yeast mixture and oil and mix together. Take the dough out on your working surface and knead for 8-10 minutes.
Place the dough in a ball and cover with cling film. Let rise in a warm place for 1 hour or until doubled in size. Once done, punch the dough down and knead again softly. Divide the dough into 3 equal parts.
Roll each part and put the dough side by side and braid. You can use the video above for a visual guide on how to braid the dough.
Cover the dough braid with a wet kitchen towel and let rise for 30 minutes in a warm place.
Brush the 2 tbsp coconut milk that you had set aside on it and bake in a preheated oven at 200C for 30 minutes. Let cool for 15 minutes and then slice and serve.