Preheat oven to 375 degrees.
Dry: Mix flour, baking powder, nutmeg, cinnamon and salt with whisk in a separate bowl.
In your mixer, cream butter and brown sugar until smooth (3-5 minutes). Add eggs and continue to fully incorporate. Add vanilla, blend in and stop.
Add dry blend to mixer, attach dough hook and gently incorporate, add coconut milk slowly. Allow to mix in for about 1 minute or until the dough ball starts to form. If it looks wet, add a little flour at a time until you get the consistency of a cookie dough. Add the raisins and mix in.
Remove the dough from the mixing bowl and rest the dough for 30 minutes on a flat floured surface.
Flatten dough and cut into 36-40 segments. Take each and roll them in your hands to form a golf ball size ball, place on a full-size greased baking sheet.
Press down the balls gently about half way on the greased baking sheet. Space them 12 per baking sheet. Place in preheated oven and bake for 20 minutes. At 20 minutes, check the buns to see if the bottoms are browning. If not browned, place back in oven for 2-3 more minutes.
Remove from oven and allow to cool.
Serve with Melinda’s Mango Habanero Pepper Jelly or any of the Melinda’s Preserves