Moist and slightly sweet with a subtle hint of coconut, what’s not to like about Pani Popo? You will love these Coconut Bread for breakfast, snack or dessert!
I personally love bread so much and I also love discovering new tastes and flavors. Pani Popo is one of my favorite bread from another culture and as you will see, I have good, good reasons.
So let me entice you by explaining why I love them so much. These coconut bread originated from an Island in the Southern part of the Pacific Ocean called Samoa.
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They are baked in glorious sweetened coconut milk. They come out so moist and soft with a slight teasing of tropical coconut flavor. So, so good!
Make Bread Dough-Proof the yeast by combining it with warm water and a bit of sugar. Once the mixture is foamy, add in the rest of the dough ingredients (except the flour).
Stir everything with a wooden spoon. Next, gradually add 3 and 1/2 cups of flour and stir it in until it is incorporated. If the dough is still too wet, add a bit of flour from the reserved amount, and stir just until the dough gathers into a soft, shaggy mass in the center of the bowl.
Purrfect Bliss » Japanese Style Pandan Coconut Milk Bread
Knead the Dough- On a floured board, turn the dough over and knead it for 10-12 minutes. The dough should be smooth and elastic that it can stretch thinly when you do the windowpane test. New to kneading? Check out this guide on how to knead bread dough.
Characteristics of an Adequately Kneaded Dough From being shaggy and bumpy, the dough becomes smooth and shiny. The dough is no longer sticky, rather it is a bit tacky. The dough can stretch thinly. Take a small portion, stretch it using your fingers, as if to form a square. There should be a transparent window at the center.
Rise, Shape the Coconut Bread and Second Rise– After kneading, shape dough into a ball and place it in a greased bowl. Cover and let rise for an hour or more, until doubled in size. Punch dough down and divide into 12 equal portions.
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Shape each portion into a ball and arrange it in a lightly greased or parchment-lined 9 x 13 -inch baking pan. Let the rolls rise, and covered with a clean kitchen towel or plastic. Wrap for 40 minutes, until doubled in size.
Make the Coconut Liquid and Bake!- Preheat oven to 350 F. Brush the rolls with coconut milk. Stir in the sugar to the remaining coconut milk and pour this milk into the pan.
These Coconut Bread are sweet buns baked in glorious coconut milk and turn out as tasty, delicate and moist. You are going to pull out a piece one after another.
Chinese Bakery Coconut Buns (椰絲包)
Nutrition Facts Coconut Bread Amount Per Serving (12 g) Calories 239 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 3g 19% Cholesterol 28mg 9% Sodium 211mg 9% Potassium 92mg 3% Carbohydrates 41g 14% Fiber 1g 4% Sugar 9g 10% Protein 5g 10% Vitamin A 165IU 3% Vitamin C 0.2mg 0% Calcium 34mg 3% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.
Serving: 12 g | Calories: 239 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 28 mg | Sodium: 211 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 165 IU | Vitamin C: 0.2 mg | Calcium: 34 mg | Iron: 2 mg
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
Coconut Condensed Milk Bread
She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.OMG. This bread is so good! I’ve been trying to re-create this bread (also found in Chinese bakeries as “Coconut buns”) for a long time… I finally figured out the trick – ditch the butter and milk, and use
Instead! Coconut oil is a solid at room temperature – similar in texture to shortening or lard – and it makes a HUGE difference in the flavor of this bread. I found coconut oil at Trader Joe’s – but I have also seen it at health food/farmer’s market type grocery stores. Technically, you could substitute regular butter for the coconut oil… but the end result just won’t be as good… so get yourself a jar of coconut oil!!!!
I made this bread as three mini-loaves that can be pulled apart into three buns each. You could make this as one large loaf instead if you don’t have mini-loaf pans – but in that case, you would want to start with four ovals of dough (instead of 9), and you will want to bake the loaf for 30-35 minutes (instead of 22 minutes for the three smaller loaves). Enjoy!
Gluten Free Coconut Milk Bread
1. First, make the tang zhong. Combine the bread flour and water in a small sauce pan, and whisk over medium high heat until thick and swirl lines appear. Remove from heat and allow to cool.
!) and set the “basic dough” function on. (If you don’t have a bread machine, you can knead all the dough ingredients by hand or with a dough hook on a stand mixer – about 15 minutes, then let rise for 45 minutes, punch down, and let rise another 30-45 minutes.)
3. To make the filling, put all the filling ingredients into the workbowl of a food processor and pulse for about 30 seconds until uniform in texture (coarse crumbs).
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4. Divide the dough into 9 even pieces. Roll each piece out into an oval. Fill each oval with 1/9 of the coconut mixture, spread the coconut mixture out over the dough oval.
6. Turn the folded dough over, and roll into a rectangle with a rolling pin. Flip over, and roll the long end up to form a cylinder. Set aside and repeat for the remaining dough.
7. Grease three mini loaf pans. Squash the dough rolls lengthwise (to make them shorter and fatter), and place three (seam side down) into the mini loaf pans.
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9. Brush the tops of the dough with eggwash. Bake in a 335 degree oven for 22 minutes for three smaller loaves. (If you want to make one big loaf instead, in a regular loaf pan, divide the dough into 4 ovals (instead of 9) and bake for 30-35 minutes.)
10. After removing from the oven, let cool for 5 minutes. Then remove the loaves from the pan, and allow to cool on a wire rack.
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