Pani Popo – Coconut Rolls

Pani Popo, or coconut rolls, are a sweet, soft bread that is a true treat for any occasion. Originating in Samoa, these rolls are infused with a rich coconut sauce, making them irresistible. Perfect for breakfast, dessert, or a savory side to your favorite dishes.

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Pani Popo - Coconut Rolls

These homemade coconut rolls are soft, sweet, and topped with a delicious coconut milk sauce. Baked to golden perfection, they are the ultimate comfort food and perfect for any occasion.

Ingredients

• 2 1/4 cups milk whole milk recommended
• 1 Tablespoon granulated sugar
• 1 Tablespoon shortening
• 2 1/4 teaspoon active dry yeast or one pkt
• 1 teaspoon salt
• 5 3/4 - 6 1/4 cups all-purpose flour (adjust based on dough consistency)

Coconut Sauce

• 2 cans coconut milk
• 1 cup sugar

Instructions

• Prepare the Dough:

  In a saucepan, heat the 2 1/4 cups of milk with sugar, shortening (or margarine), and salt over medium heat until the mixture is warm and the shortening almost melts. Make sure the milk does not get too hot, ideally around 110°F (43°C), as hotter temperatures can kill the yeast.

  Remove the milk mixture from the heat and let it cool slightly (to about 100°F/38°C). If the milk is too hot, allow it to cool before adding the yeast to avoid damaging it.

  In the bowl of an electric mixer fitted with the dough hook, combine the warm milk mixture with the yeast. Stir gently to dissolve the yeast.

  Gradually add the flour, starting with about 5 3/4 cups, and mix on low speed until the dough starts to come together.

  Continue adding the remaining flour in small increments until the dough is moderately stiff but soft, about 6-8 minutes of mixing. The dough should be smooth and elastic but not sticky.

  Once the dough forms, switch to medium speed on your electric mixer and knead the dough for about 3-4 minutes to help develop the gluten. If the dough is still too sticky, add a little more flour until it pulls away from the sides of the bowl.

  Turn the dough out onto a lightly floured surface, and knead by hand for 1-2 minutes to form a smooth ball.

  Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 45 minutes, or until doubled in size.

  Shape the Rolls:

  Once the dough has risen, punch it down to release the air. Divide the dough into 18 equal-sized pieces and roll them into balls.

  Place the dough balls into greased 9x13-inch baking pans. Let the rolls rest for 10 minutes while you prepare the coconut sauce.

  Prepare the Coconut Sauce:

  In a separate bowl, combine the 2 cans of coconut milk and 1 cup of sugar. Stir until the sugar is fully dissolved, creating a smooth sauce.

  Assemble and Bake:

  Preheat the oven to 375°F (190°C).

  Pour half of the coconut sauce evenly over the dough balls in each pan.

  Place a pan below the rolls with hot water to create a steaming effect while baking (this keeps the rolls soft).

  Let the rolls rise for about 20-30 minutes or until doubled in size.

  Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.

  Serving:

  Let the rolls cool for about 10 minutes before serving. Drizzle the remaining coconut sauce over the rolls for extra sweetness.

Notes

• The coconut sauce is the secret to these delicious rolls! Make sure to drizzle generously on top for that signature sweet finish.
• If you find the dough too sticky, feel free to add a little more flour as needed.
• This recipe can be halved for a smaller batch, or you can freeze the dough after the first rise for later use.