Sweet, soft buns bathed and baked in coconut, pani popo are originated to the South Pacific Islands of Samoa. They are best served warm or cold as a dessert or with savory meals.
I love every email I receive from you! May them be about a recipe I shared and you want to thank me or not for it, or to explain you better the directions or just to say Hi. I love all of them!
The other day I received a different email. One of you wanted to make my Hawaiian coconut milk but somehow could not find the recipe. I looked around, and looked again just to realize when I moved from Blogger to WordPress 3 recipes didn’t make the more.
One of them being the Pani Popo rolls.
I could have easily just copy/paste it from my Blogger account, but since I love these coconut buns I decided to make some and take new photos.
Pani popo are Hawaiian dinner rolls, baked in a pool of coconut milk.
I saw the recipe on my friend Dionne blog and since then I made them so many times I lost count.
These rolls also hold a special place in my heart, they were the first think I shared on my previous blog.
For the original recipe of these rolls you have to visit my friend Dionne’s blog
In my previous variation of these coconutty rolls i used dairy milk and butter. This time I made them dairy-free and since they were egg-free to begin with, now they are vegan dinner rolls.
They are so soft and fluffy you could hardly say so!
- 3 Cups All purpose flour (360grams)
- 1 1/2 tsp yeast (~4-5 grams)
- 1/4 cup lukewarm water
- pinch of salt
- 1 tbsp grapeseed oil (15 ml)
- 1 can coconut milk (400 ml)
- 1/4 to 1/3 sugar - depending how sweet you like it
- In a mixing bowl, sift the flour, make a well in the middle, pour the lukewarm water and sprinkle the yeast on top. Leave a couple of minutes (about 5) until the yeast is dissolved and bubbles appear.
- Add the oil and a pinch of salt and with the dough hook on start mixing slowing adding coconut milk until the dough comes clean from the sides of the bowl.
- I measured mine and I used 3/4 cup plus almost 2 tbsp or 205 ml which is just few drops more than half can of coconut milk.
- Leave the dough in a oily bowl, covered, to rest until doubled in volume.
- When risen, divide it in 9-10 balls and place them in a baking pan or skillet (like me).
- Cover again and let it rest until almost double in volume.
- Meanwhile heat the oven to 375F and mix the rest of the coconut milk with the sugar.
- Pour over the rolls, sprinkle some raw sugar on top (optional) and bake for about 40 minutes or until golden brown and the coconut milk is absorbed.
- Serve warm or cold
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Sending love your way,