Samoan Coconut Bread Rolls, aka Pani Popo, are decadent sweet dinner rolls baked in coconut milk. Light, airy, and fluffy, they are unbelievably good! Pani Popo is baked in a delicious coconut sauce that makes it even better.
My immense love of anything and everything coconut, coupled with my constant urge to make my weekend morning worth looking forward to, steer me towards these Samoan Coconut Bread Rolls.
When I saw this recipe, I knew it would ultimately lead me into the danger zone, but I did not heed the warning.
Samoan Coconut Buns
The difference between these two rolls lies mainly in the flavor of the dough. The coconut milk adds a special depth of flavor to the dough with a slight coconut flavor, making it amazingly tender and light in texture.
Samoan Coconut Bread Rolls or Pani Popo is so uncomplicated and flavorful. It is a soft dinner roll baked with a deliciously sweet coconut sauce.
Most of the recipes I perused had some kind of milk, so I researched the purpose of powdered milk in the bread. It helps to deepen the flavor and produces a beautiful golden and crusty outer layer.
Pani Popo (samoan Coconut Bread Rolls)
I only added as much coconut milk as the bread could absorb. If you prefer a soggy bottom, add more coconut milk (about a ¼ cup more).
You can make these sweet rolls entirely without a stand mixer. Yes, it sure aids the process. However, I often make it without a stand mixer. A large bowl will do just fine.
To properly store the bread, allow it to cool completely, then store it in a container (it doesn’t have to be airtight, but you don’t want your bread to dry out and get dusty, either) away from direct heat or sunlight. If it’s not cool, then steam will make it soggy and mold faster.
Samoan Coconut Rolls Pani Popo
Breadbox is a perfect place to store bread, but not everyone has one of those. Keeping it inside of the cabinet will work just as well. On top of the refrigerator, not so much because it gets too warm there.
Freezing. If I think it might be more than three or four days before we’re going to eat these scrumptious Pani Popos, I freeze them in an airtight freezer container until we’re ready to chow down.
Reheating. Then I thaw them in the fridge and reheat them in the oven for a few minutes. They’ll last in the freezer for up to six months.
Panipopo (samoan Sweet Coconut Buns) Recipe
Absolutely! Instead of dividing it into balls, simply knead the whole lump of dough and put it in a greased loaf pan. Up the baking time by about 20 minutes, but start checking it at around half an hour to avoid overcooking.
It sounds like too much coconut milk. Try reducing the amount of liquid. Or, if you’ve already made the dough and it feels like it’s going to be sticky, just add flour a bit at a time until you reach the right consistency.
They are both incredibly mouthwatering. Hawaiian Bread Rolls are sweetened with pineapple, while Pani Popo is sweetened with coconut milk. However, I got really creative one day and decided to mix the two recipes. Hawaiian Coconut Bread Rolls are awesome, if I may say so myself.
Why Samoan Panipopo Is Food For The Soul
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Serving: 1 roll | Calories: 221 kcal (11%) | Carbohydrates: 38 g (13%) | Protein: 5 g (10%) | Fat: 5 g (8%) | Saturated Fat: 3 g (19%) | Cholesterol: 26 mg (9%) | Sodium: 113 mg (5%) | Potassium: 79 mg (2%) | Fiber: 1 g (4%) | Sugar: 10 g (11%) | Vitamin A: 160 IU (3%) | Vitamin C: 0.2 mg | Calcium: 33 mg (3%) | Iron: 1.8 mg (10%)
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