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Pani Popo

Pani Popo - Samoan Sweet Coconut Rolls

Pani Popo - dinner rolls smothered in a sweet sweet coconut syrup.
5 from 1 vote
Prep Time 3 hrs 5 mins
Cook Time 30 mins
Total Time 3 hrs 35 mins
Course Dessert, Side Dish
Cuisine Hawaiian, Samoan
Servings 16 rolls


  • Fryer


Sweet Rolls:

  • 2 cups warm milk
  • 2 tbsp 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



  • 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 9x13 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 minutes.
  • Pour remaining coconut sauce over the rolls or save some as a dipping sauce. Serve it hot and enjoy this onolicious Pani Popo!


*This makes a lot of the coconut sauce. You could half the ingredients if you want less of the sauce.
Keyword bake, coconut, dinner rolls, sweet