Easy Pani Popo, Samoan Coconut Bread – a delicious recipe with rolls, coconut milk, water, sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
2
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
3
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
4
Remove pan and allow a few minutes to cool. Serve warm.
5
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.
237
kcal
Calories
1
g
Fat
58
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 18 frozen dinner rolls, 1 (13 1/2 ounce) can coconut milk, water, 1 cup sugar, and more.
Yes, Easy Pani Popo, Samoan Coconut Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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