Mix 4 Cups flour, sugar, salt and yeast together and set aside.
To make the bread, warm coconut milk until it is more than lukewarm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114 F.
Add 2 tablespoons of melted butter to the warm coconut milk and stir.
Add the liquid to the dry ingredients and combine to make a soft, sticky dough.
Flour working surface and place the dough on top.
Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes).
Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp tea towel.
Place bowl in warm spot for 60 to 90 minutes or until it doubles in size.
Preheat oven to 375 F. Roll dough and cut into smaller squares to make individual coco breads.
Roll each square until 1/8 inch thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle.
Repeat last step to make more; place each on parchment-lined baking sheets and brush the tops of the dough with melted butter.
Place baking sheets in warm spot for 10 minutes so dough can rise; place sheets in oven for 15 to 20 minutes or until golden brown.
Cool and slice in half.
Set aside.
To make the patties, combine all ingredients, handling as little as possible.
Shape into 6 patties to fit the buns.
Loosely cover with plastic wrap and set aside.
To make the chutney, combine all the ingredients in a medium saucepan and simmer for 10-15 minutes.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side.
Place the sliced buns on the outer edges of the grill cut side down on rack for 11/2-minutes on each side to toast lightly.
To assemble the burgers, place patty on bottom bun.
