Pani Popo (Bread Rolls Cooked in Coconut Milk) is a traditional American Samoan recipe for an accompaniment or dessert of dinner roll dough baked in sweetened coconut milk. The full recipe is presented here and I hope you enjoy this classic American Samoan version of: Bread Rolls Cooked in Coconut Milk (Pani Popo).
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This is a Samoan speciality, dinner rolls soaked in sweet coconut milk and oven baked.
Ingredients:
250ml full-fat coconut milk
200g sugar
500g dinner roll dough, chilled in the refrigerator
125ml water at room temperature
Method:
Pre-heat your oven to 180°C.
Shape the dinner roll dough into dinner rolls as in the recipe and arrange on a 22 x 33cm baking dish, leaving a little space between them for the dough to expand.
In a medium bowl, whisk together the coconut milk, sugar, and water until the sugar has completely dissolved. This mixture is your magic potion, so make sure it’s well combined.
Pour the coconut milk mixture evenly over the rolls. Don’t skimp—every roll deserves a good soak.
Transfer to the centre of your pre-heated oven and bake for 25-30 minutes, or until the tops are golden brown and the coconut sauce is bubbly. Keep an eye on them after the 20-minute mark to avoid over-browning.
Let the Pani Popo cool in the dish for about 5 minutes before serving. This brief rest allows the sauce to thicken slightly.
What you’ll end up with is a batch of irresistibly soft rolls soaked in a sweet, coconutty sauce that’s just begging to be torn apart and shared.
Try serving them warm with a drizzle of the leftover sauce from the dish for an extra decadent touch.
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