In a large mixing bowl combine bread flour, granulated sugar, condensed coconut milk, milk, instant dry yeast, and salt — mix together with a wooden spoon or hands until combined into a shaggy rough dough — do not add butter yet.

Cover bowl with plastic wrap or clean kitchen towel and allow dough to rest for 20 minutes — this autolyse rest allows flour to fully absorb liquid and gluten to begin developing making subsequent kneading more effective.

After 20-minute rest add fully softened room-temperature butter to the dough.

Knead by hand on lightly floured surface or using stand mixer with dough hook on medium speed for 10–12 minutes until dough is smooth elastic and slightly tacky but not sticky — butter must be completely incorporated with no visible streaks or pockets remaining.

Test dough readiness using windowpane test — stretch a small piece between fingers and make sure it stretches thin enough to see light through without tearing before stopping kneading.

Shape kneaded dough into a smooth ball by pulling surface taut and tucking underneath — place in lightly greased bowl and cover.

Allow to rest at room temperature for 45 minutes until dough is visibly puffed and lighter in texture — first rise.

Turn risen dough out onto lightly floured surface and divide into equal portions according to mold size.

Roll each portion into a smooth ball by cupping hand over dough and rolling against work surface in tight circular motion.

Place balls on lightly floured surface cover with towel and rest for 15 minutes — this relaxes gluten and makes rolling easier without springing back.

Roll each rested dough ball out into a flat round on lightly floured surface.

Using a round pastry cutter or appropriately sized glass cut the rolled dough into rounds.

Place each cut round into a prepared greased baking mold fitting snugly.

Take remaining dough pieces divide into two and roll each piece into a rope — twist the two ropes together and place twisted rope into remaining space in pan alongside the rounds.

Spoon strawberry jam into gaps between shaped dough pieces throughout the loaf.

Pipe or spoon coconut custard into additional gaps — distribute both fillings throughout so every serving gets both — do not overfill as excess filling prevents proper rising and bubbles out during baking.

Cover filled pan loosely with plastic wrap or clean towel and allow to rise at room temperature until dough has doubled in size — approximately 45 minutes to 1 hour.

Preheat oven to 350°F (180°C) during the final 20 minutes of the second rise.

Just before baking lightly brush tops of risen bread pieces with milk for a beautiful golden color.

Bake on center rack at 350°F for 20–25 minutes until tops are deep even golden brown and bread is cooked through — internal temperature should reach approximately 190°F.

Remove from oven and cool in pan for 5 minutes.

While still warm brush tops generously with maple syrup or rice syrup — warmth of bread helps syrup absorb and creates a beautiful sticky glossy glaze.

Top with fresh strawberries and serve warm immediately.