Let me introduce you to the fluffy, sweet, coconut-kissed dream that is Pani Popo the beloved Samoan coconut buns that are as cozy as they sound. Imagine soft, golden rolls baked in a rich, creamy coconut sauce that bubbles into the dough as it bakes… yeah, it’s as magical as it sounds. These buns are pure comfort in every bite warm, tender, lightly sweet, and swimming in a coconut bath that thickens into a luscious glaze at the bottom. Trust me, you’re going to fall in love with this tropical twist on classic rolls.

Why You’ll Love Pani Popo

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: They make a beautiful brunch treat, a holiday table star, or a sweet little pick-me-up with your afternoon tea or coffee.

Budget-Friendly: Just a handful of pantry staples and a can of coconut milk that’s all you need to make these melt-in-your-mouth buns.

Quick and Easy: If you’re using store-bought dough, these come together in a flash. Even with homemade dough, it’s a fun, therapeutic baking experience.

Customizable: Add a sprinkle of shredded coconut, a dash of cinnamon, or even a dollop of jam inside the rolls to make them your own.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Pani Popo (Samoan Coconut Buns)

These buns are simple to make but deliver maximum flavor. Let’s take a closer look at the magic:

Dinner Rolls

Soft, fluffy rolls are the base of this recipe. You can use homemade dough or grab a pack of frozen dinner rolls for convenience both work beautifully.

Coconut Milk

This is the heart of the sauce. It gives the buns their creamy, tropical flavor and soaks into every layer.

Sugar

Sweetens the coconut milk and turns it into a rich, syrupy glaze as it bakes.

Cornstarch (Optional)

Just a touch to help thicken the coconut sauce into that silky, luscious finish we love.

Salt

A pinch of salt balances the sweetness and enhances all the flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). A warm oven ensures even baking and that golden top on your buns.

Combine Ingredients

In a mixing bowl, whisk together the coconut milk, sugar, cornstarch (if using), and salt until smooth. This is your dreamy coconut bath rich, sweet, and ready to soak into the buns.

Prepare Your Cooking Vessel

Grease a baking dish or pan to prevent sticking and make cleanup easy later. Arrange your rolls in the dish, evenly spaced.

Assemble the Dish

Pour the coconut milk mixture over and around the rolls. It may look like a lot of liquid, but don’t worry — the buns will drink it up as they bake and create a gooey coconut glaze underneath.

Cook to Perfection

Bake for 25–30 minutes, or until the tops are golden brown and the coconut sauce is bubbling around the edges. The aroma is incredible warm, sweet, and inviting.

Finishing Touches

Let the buns cool for just a few minutes. The coconut sauce will continue to thicken slightly as it sits, turning into a perfect sticky-sweet glaze at the bottom of the pan.

Serve and Enjoy

Serve warm and get ready for compliments. Each roll is like a little pillow of coconut heaven — soft, sweet, and slightly sticky in the best way.

Nutrition Facts:
Servings: 12
Calories per serving: ~210
(put them as notes)

Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Pani Popo (Samoan Coconut Buns)

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve warm with tea or coffee for a tropical twist on afternoon snack time
• Pair with fresh tropical fruit like pineapple or mango for a vibrant brunch
• Add a scoop of vanilla ice cream for an indulgent dessert option
• Drizzle with extra coconut sauce or condensed milk if you like it extra gooey
• Great as a side dish for savory island-style meals like baked chicken or barbecue

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use full-fat coconut milk for the richest flavor and texture
• Let the rolls rise a little after placing them in the pan if using fresh dough
• For a golden top, brush with a bit of melted butter before baking
• Want more coconut flavor? Add a handful of shredded coconut over the top before baking
• Store leftovers in the fridge and reheat gently they’ll still be soft and amazing the next day!

FAQ’s

1. Can I use homemade dough?
Absolutely! Fresh homemade dough makes these even more amazing, but store-bought is totally fine for a shortcut.

2. Do I have to use cornstarch?
Nope! It’s optional — it just helps the sauce thicken a little more, but the rolls are delicious either way.

3. Can I make them ahead of time?
Yes! You can assemble everything, cover, and refrigerate overnight. Just bake the next day.

4. What kind of coconut milk should I use?
Use full-fat canned coconut milk for the best flavor and richness. Avoid the boxed drink-style ones.

5. Can I freeze Pani Popo?
Yes! Freeze after baking and cooling. Reheat in the oven or microwave when ready to serve.

6. Can I reduce the sugar?
Sure! You can scale it down slightly if you prefer them less sweet, but don’t skip it entirely.

7. Are they supposed to be wet on the bottom?
Yes! That’s the signature of Pani Popo soft buns with a sticky-sweet coconut glaze underneath.

8. Can I add flavorings to the sauce?
You can! A splash of vanilla or a pinch of nutmeg adds a little extra flair.

9. Can I make this gluten-free?
Yes — just use gluten-free rolls or dough to adapt the recipe.

10. What’s the origin of Pani Popo?
Pani Popo is a traditional Samoan dish that combines influences from Polynesian and European baking, creating this unique and beloved coconut roll treat.

CONCLUSION

There’s something truly magical about Pani Popo soft, sweet rolls baked in coconut milk that turns into a sticky, creamy glaze. It’s tropical, comforting, and so incredibly easy to make. Whether you serve it for breakfast, dessert, or just because, it brings a little joy to any moment. So go ahead, grab a pan, and let these coconut buns work their delicious magic on you!

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