To prep the dough, in a large bowl, combine the flour, yeast, sugar, and salt.

Add about 1 ½ cups of warm milk initially. Mix until the dough starts to form. If the dough appears too dry, gradually add more milk until it becomes soft and slightly sticky. You may not need the full 2 cups, or you might find you need a little more, depending on the dough’s texture.

Add the vegetable oil and knead the dough for about 10 minutes until it's smooth and elastic.

Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in size, about 1-2 hours.

Once the dough has risen, punch it down to release air. Divide the dough into small balls, about the size of a golf ball.

Preheat your oven to 375 F.

Stretch or press the dough into a flat circle, about 5 inches in diameter.

Place a teaspoon of cream cheese in the center of each circle, then fold the edges over the cream cheese, pinching to seal and forming a stuffed ball.

Oil a round baking dish and arrange the stuffed dough balls in the dish, with the seam side down, creating a layered, flower-like pattern. Lightly cover with plastic wrap or a damp kitchen towel.

Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and puffed up.

Immediately after taking the bread out of the oven, drizzle generously with sweetened condensed milk and sprinkle with shredded coconut. Let the bread cool slightly in the dish before serving. This dessert-style bread is best enjoyed warm.