Pani Popo are sweet Samoan coconut rolls that are incredibly soft and fluffy. The dough is simple but rich thanks to the coconut milk and coconut oil, and covered in a sweet, sticky coconut sauce!
Every time I bake a tray of these buns, they vanish almost instantly. I rarely have any leftovers—they are truly that good.
This recipe was originally published on April 28, 2020. It was updated with new photos and information on February 25, 2024.
Recipe Notes
- Texture: Soft and fluffy buns covered in a sticky, luscious, sweet coconut glaze.
- Taste: The primary flavor is the sweet, tropical coconut sauce, which really compliments the comforting yeasty bread.
- Easy: This recipe is very straightforward, and because we don't need to flour the surface when kneading the dough, there's also minimal clean up!
- Best Served Warm: While they're good anytime, these rolls are truly magical when they're warm and fresh from the oven. Perfect for sharing, but no one would blame you for keeping them all to yourself!
Key Ingredients
For the perfect pani popo, you really just need a few key ingredients that bring out their special flavor and texture. Here are some things to keep in mind:
Active dry yeast: Yeast is a very important ingredient that helps these coconut buns rise and adds beautiful flavor. You can also use quick-rise yeast, also known as instant yeast or rapid-rise yeast. If you’re using quick-rise yeast, you can skip activating the yeast first.
Flour: Use all-purpose flour for this recipe.
Coconut oil: You can use either virgin or refined coconut oil. Adds both moisture and richness to make up for the lack of eggs and whole milk. You can also use melted butter (regular or vegan).
Coconut milk: Use full-fat coconut milk that comes in a can. Half the can will be used for both the dough and the coconut sauce.
Tips to Make Fluffy Samoan Coconut Rolls
Don’t overheat the water. Cold water won’t activate the yeast, and hot water will kill the yeast, so make sure the water is at or around 100°F (38°C).
Don’t flour your work surface. Adding extra flour will cause the sweet bread rolls to get tough. This dough generally doesn’t stick to the counter, but if you find that it sticks, sprinkle as little flour as possible on the countertop.
Use a bench scraper. If the dough is really sticking to your work surface, use a bench scraper to help your dough release off the surface.
Let the dough rise properly. In order to get fluffy panipopo, you need to let the dough rise and double in size. Mine took about an hour, but depending on the weather, humidity, and altitude of where you live, it can take much longer.
Evenly cover the vegan sweet rolls with the coconut sauce. You can use a pastry brush or spoon to make sure the sweet buns are evenly coated.
Pani Popo Recipe
Ingredients
Bread
- ¼ cup lukewarm water (about 100°F/38°C)
- 2¼ teaspoons active dry yeast
- 3½ cups all-purpose flour
- 1¼ teaspoons fine salt
- ¼ cup granulated sugar
- ¼ cup coconut oil, melted
- 6.75 fl oz canned coconut milk
Sweet coconut sauce
- 6.75 fl oz canned coconut milk
- ½ cup granulated sugar
Instructions
- In a bowl, combine lukewarm water, sugar, yeast, and set aside for about 5 minutes until the mixture is frothy.
- In a large bowl, combine all-purpose flour and salt. Add coconut milk, melted coconut oil, and the yeast mixture. Mix the ingredients together until it comes together, and take it out onto a clean surface.
- Knead the dough for about 5 minutes until it forms a smooth ball. Put the dough in a large bowl greased with coconut oil, cover, and let it rise about an hour until it's doubled in size.
- Gently deflate the dough in the bowl and take it out onto your work surface. Separate the dough into 12 equal balls. Place the balls in a 9x13 inch pan greased with coconut oil, cover, and let it rise again for about 45 minutes.
- While the buns are rising, make the sweet coconut sauce. In a small bowl, combine coconut milk and sugar. Set aside.
- Preheat the oven to 350°F (180°C).
- Pour about ⅔ of the sweet coconut sauce over the buns and bake for about 30 minutes.
- Once the buns come out of the oven, pour the rest of the coconut milk mixture over the top.
Nutrition
Storage Directions
Please note that this Samoan bread is best eaten fresh - right out of the oven! However, if you do end up with leftovers, here is how you should store them:
Storing: Allow the bread to cool completely and place it in an airtight container. Store them somewhere dark and cool like your pantry or in your fridge for 2 to 3 days.
Freezing: Wrap each bun individually with aluminum foil and place them in a freezer bag. Thaw them in the fridge and reheat them in the oven for a few minutes until warm and fluffy.
Frequently Asked Questions
You can have these sweet coconut milk buns for breakfast, snack, or dessert with a cup of coffee or tea! These buns are also great for dinner as a side dish!
This can happen if the yeast was inactive, if the dough didn't get enough time to rise properly, or you accidentally floured your surface when kneading the dough.
If you wanted to make it in advance, I would place the dough balls into the baking pan/dish, cover it with plastic wrap, and keep it in the fridge overnight. I would take it out about 45 minutes before baking it in the oven. Pour the coconut milk mixture right before putting it in the oven too.
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Chayce says
This looks amazing ! Can’t wait to try it .
Ai says
Hope you like them Chayce! 😉