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Easy Pani Popo, Samoan Coconut Bread
At a Glance
- Prep
- 1 hour
- Cook
- 25 minutes
- Total
- 1 hour 25 minutes
- Yield
- 18 Rolls, 18 serving(s)
Categories
- Breakfast
- Brunch
- Yeast Breads
Cuisine
- Samoan
Cooking Method
- Baking
Difficulty
- Easy
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
I found this recipe off of the Rhodes website. I just love this bread, but don't want to go through the tedious task of making it from scratch. This is a faster way to enjoy this island favorite.
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Equipment
9x13-inch baking dish, saucepan, small bowl
Ingredients
- 18 frozen dinner rolls
- 1 (13 1/2 ounce) can coconut milk
- water
- 1 cup sugar
- 2 tablespoons cornstarch
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Instructions
Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
Remove pan and allow a few minutes to cool. Serve warm.
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.
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