Combine flour, salt, sugar and instant yeast in a large mixing bowl. If using active dry yeast, you'll need to activate it first. (Instructions in post above).

Heat the coconut milk + water till lukewarm.

Make a well in the center of the flour mix. Pour in the lukewarm liquids + olive oil. Knead into a soft, elastic dough. This is a sticky dough, so don't worry too much about getting it fluffy and bouncy at this stage.

Dust a work surface lightly with flour and roll the dough into it and shape it into a ball. Return back to the bowl, cover with a damp kitchen towel and place in a warm spot for an hour to rise.

Once the dough is risen and doubled in size, transfer the dough to a work surface lightly dusted with flour. Knead for a minute until the dough is soft and bouncy.

Generously grease a 9x4 inch loaf tin with olive oil. Place the dough into the loaf tin and punch it to spread it around evenly.

Cover with a damp kitchen towel and place in a warm spot to rise again.

Once the dough is risen till the lip of the loaf tin, remove and brush some coconut milk on the top.

Preheat the oven to 400°F/200°C. Bake for 30 minutes, turning the loaf around halfway through baking.

Remove from the oven, and let the loaf cool slightly in the tin. Run a sharp knife around the edges and remove the loaf from the tin. If it doesn't want to come out, cool some more.

Cool completely on a wire rack and wrap in foil or parchment paper and store at room temperature for 3 days. Best eaten on the day of baking.