Description
Pani Popo are soft, fluffy Samoan sweet buns baked in a rich, creamy coconut sauce. These slightly sweet rolls soak up the coconut milk as they bake, creating a gooey and irresistible dessert or snack.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1 cup warm milk (110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 (13.5 oz) can coconut milk
- 1/2 cup sugar (for coconut sauce)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in melted butter, egg, vanilla, salt, and 2 cups of flour. Mix until combined.
- Add remaining flour, a little at a time, until a soft dough forms. Knead on a floured surface for about 5–7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape into smooth balls.
- Place buns in a greased 9×13 inch baking dish.
- In a separate bowl, whisk together coconut milk and 1/2 cup sugar. Pour over the buns evenly.
- Cover and let rise for another 30 minutes while preheating oven to 350°F (175°C).
- Bake for 30–35 minutes, or until tops are golden and coconut sauce is bubbly.
- Let cool slightly before serving warm. The sauce thickens as it cools.
Notes
- You can use canned or homemade coconut milk.
- Add a pinch of nutmeg or cardamom to the dough for extra flavor.
- These buns are best enjoyed warm but can be stored and reheated.
- Try topping with toasted coconut flakes before serving.
Nutrition
- Serving Size: 1 bun
- Calories: 280
- Sugar: 13g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: pani popo, samoan coconut buns, coconut rolls, island dessert, sweet buns with coconut milk