Samoan coconut bread roll (panipopo) Degenerate sweet dinner roll. Light and airy, baked in delicious coconut sauce, these melted bread rolls in moist coconut sauce are extremely soft and tender.
My immense love for all coconuts, coupled with my constant urge to look forward to weekend mornings, led me to the wonderful Samoan coconut bread rolls. When I saw this recipe, I knew it was heading towards the danger zone, but did I listen to the warning? Of course it’s not!
They are as soft, pillowy and crusty as my favorite sweet bread rolls. The biggest difference between the two is mainly coconut milk. It adds a unique tropical flavour and is surprisingly soft and light.
What is Panipopo?
Samoan coconut bread rolls, or panipopo, are easy and tasty. This tender, slightly sweet dinner roll, baked in delicious coconut sauce, has a rich, gloomy bottom. It looks like a sticky bread with coconut instead of cinnamon.
Most of the recipes I read perused were milk. It deepens the flavor and creates a beautiful golden, unfriendly outer layer. I added coconut milk as much as the bread can absorb. If you prefer a soaked bottom, add some coconut milk (about a quarter cup more).
I loved this bite of bread. You can certainly eat more than 5 at a time!
How to make pannipopo
- Activates yeast – Combine 3 tablespoons of lukewarm water and yeast into a standing mixer. Leave for about 5 minutes until the yeast dissolves. (Photo 1)
- Wet material – Meanwhile, place 1 cup of coconut milk in butter, sugar and salt in a medium microwave safe bowl for about 1 minute. Mix until everything melts. (Photo 2)
- egg – Lightly whisk the egg and milk powder into the butter mixture. (Photo 3-4)
- combine – Discard the coconut butter and egg mixture into the yeast mixture. Mix medium speed or by hand for 2 minutes.
- flour – Add 3½ cups of flour and continue mixing the dough. Add flour if necessary to make a soft dough. (Photo 5-6)
- I’ll knead it – Turn the dough on a light surface of flour and knead for 8-12 minutes. Place the dough in an oiled bowl and turn it once to coat with oil. (Photos 7-8)
- rise – Cover loosely with a clean cloth and stand in a warm, undrafted place for 1-2 hours or until doubled.
- roll – After doubled the dough, punch down and split it into 12 equal pieces. Form a round ball, push the edges under the dough, then roll against the board or between your palms until they are rounded. (Photos 9-11)
- bake – Place the shaped bowls into a buttered baking dish. Bake until the crust becomes dark golden and the bottom of the bread is hollow when tapped (20-25 minutes depending on oven). (Photo 12)
Recipe Tips and Notes
- Soft dough will become hard when it rises for the first time, so make sure you don’t have too much flour.
- The dough should be doubled in size to make fluffy bread. So hold on. The rise time depends on the weather, humidity and altitude.
- Turn the oven on and warm it for 10 minutes, then turn it off and speed up the dough in the oven.
MAKE-AHEAD & Storage Instructions
Samoan coconut bread rolls are perfect from the oven. But they are about as good in an oven or toaster oven. A few seconds in the microwave (less than 10 seconds) can regain its fresh melting quality.
Allow remaining bread to cool completely and then store in a suitable container for the bread. It doesn’t have to be airtight, but I would like to moisten the bread. If it’s still hot, the steam will become damp and mold faster.
frozen. They freeze well for 4-6 months. Thaw them in the fridge and reheat in the oven for a few minutes.
What to enjoy with Panipopo
This recipe is perfect for micronesian, polynesian or Asian dishes. For example, grilled Hawaiian grilled chicken thighs and Caribbean style fried rice is perfect. A steamed hot hot coffee and a plate of pannipopo for afternoon pickups always makes me a happy camper.
You can try out a simpler bread recipe
By today
See how to make it
[adthrive-in-post-video-player video-id=”1agyDoFu” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Samoan Coconut Bread Rolls (Pani Popo)” description=”Samoan Coconut Bread Rolls aka Pani Popo. Decadent Sweet Dinner Rolls baked in coconut milk . Light, Airy and Fluffy . Unbelievably good!!”]
This blog post was first published in November 2016 and updated with additional tips and videos
