Pani Popo (Samoan Coconut Rolls)
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Want to have the best Pani Popo recipe from Hawaii? This is a tested and approved Samoan Pani Popo recipe you’ll only need in your recipe collection.
Finding the perfect Pani Popo recipe can be extremely tough amidst the multiple recipes on the internet. Being a local from Hawaii, I’ll be giving you the most authentic Pani Popo recipe that my Samoan friends can swear by.
You’ll learn how to make a delicious homemade bun, the sweet coconut glaze, and more!
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After learning about all these tips and tricks for Pani Popo, you’ll be a pro and ready to impress others with your baking skills.
What is Pani Popo?
Pani Popo is a Samoan recipe brought to the islands of Hawaii. Many Polynesians have moved to the islands and of course, brought their cultures and recipes. And thank the heavens that the Samoans introduced Hawaii to Pani Popo.
I’ve had Pani Popo growing up, and it has ALWAYS been my favorite treat to eat as a kid. Pani Popo is a fluffy roll drenched in a sweet coconut sauce and baked to perfection. It has a light coconut glaze on the top, but at the bottom, the coconut sauce is soaked into the bread making it my favorite part, the perfect gooey sweet coconut roll to bite into.
Where can you find Pani Popo?
I’ve had some good Pani Popo at the PCC (Polynesian Cultural Center) since I went to BYU-Hawaii for college. They served it in the cafe and at the luau. I’ve also had Pani Popo at friends’ parties and family potlucks. So, you are in luck if Aunty will whip up a batch for you at a get-together!
What are the ingredients for Pani Popo?
Pani Popo has very simple ingredients if you are using premade rolls. But to make everything from scratch, the ingredients are like so:
Sweet Rolls:
Coconut Glaze:
Suggested ingredients
If you are going for a quick treat, you can buy premade rolls. Here are some suggested rolls to use:
How do you make Pani Popo?
To make Pani Popo, there are a few steps to do:
Make the dough:
Coconut Glaze:
Pani Popo:
Are there similar recipes for Pani Popo?
If you want to be adventurous in using a different roll you could always try out our Sweet Portuguese Bread recipe in place of the rolls! Or if you are looking for more ideas for another doughy treat, try these recipes:
Tips & FAQs
I’ve had some good Pani Popo at the PCC (Polynesian Cultural Center) since I went to BYU-Hawaii for college. They served it in the cafe and at the luau. I’ve also had Pani Popo at friends’ parties and family potlucks. So, you are in luck if Aunty will whip up a batch for you at a get-together!
How do you serve Pani Popo?
Pani Popo is typically served warm so the bread can soak up the coconut sauce. It’s enjoyed as a dessert or small treat.
Can I make Pani Popo ahead of time?
Yes, you can make Pani Popo ahead of time and reheat it before serving. However, it’s best enjoyed fresh when the bread is soft and the sauce is warm.
Can I customize the flavor of Pani Popo?
While the traditional recipe calls for coconut milk and sugar, you can experiment with different flavors by adding ingredients like vanilla extract, cinnamon, or nutmeg. I’ve even seen people change the rolls to ube rolls! Go ahead and experiment and make it your own!
How do I store leftover Pani Popo?
Store any leftover Pani Popo in an airtight container in the refrigerator. Reheat gently before serving to maintain its delicious texture and flavor.
Can I use canned coconut milk for Pani Popo?
Yes, canned coconut milk works well for making Pani Popo. Just make sure to shake the can well before using it to ensure a smooth consistency.
Is Pani Popo a traditional dish?
Yes, Pani Popo is a traditional dish in Samoan cuisine, often served on special occasions or as a comforting treat for family gatherings.
Give this onolicious recipe a try! If you did give it a try, please leave a comment with a star rating below. Mahalo!
Pani Popo – Samoan Sweet Coconut Rolls
Ingredients
Sweet Rolls:
- 2 cups warm milk
- 2 tsp yeast
- 1/4 cup granulated sugar
- 2 tsp salt
- 6 tbsp softened unsalted butter
- 2 large eggs
- 6 cups all-purpose flour
- 1 tbsp melted butter for greasing the bowl
Coconut Glaze:
- 2 cans coconut milk
- 1 cup sugar
- 3 tsp cornstarch
- 1/4 tsp salt
Instructions
Rolls:
- Mix together milk, yeast, sugar, salt, softened butter, and eggs in a bowl.
- Slowly add in flour. Once dough starts to come off of the bowl, flour a flat surface and knead the dough. Sprinkle in flour when dough becomes sticky. Keep kneading until desired consistency.
- Transfer dough to a lightly greased mixing bowl. Cover dough with a towel and let it rise for 90 minutes.
- After the dough has risen, punch it to deflate it. Divide the dough into 12-14 pieces. Shape each piece into a ball and add it to a 9×13 pan or skillet.
- Cover the dough and let it rise again for 45 minutes. Halfway through the rise, preheat the oven to 350°.
Coconut Glaze:
- Heat a saucepan over medium heat. Add in cans of coconut milk, sugar, salt, and cornstarch. Cook it by stirring constantly until it begins to thicken slightly. About 5-7 minutes to cook. Set aside.
Pani Popo:
- Uncover rolls and add in enough of the coconut glaze to cover the bottom. Bake the bread for 25-35 minutes.
- Pour remaining coconut sauce over the rolls or save some as a dipping sauce. Serve it hot and enjoy this onolicious Pani Popo!
