EASY PANI POPO, SAMOAN COCONUT BREAD
I found this recipe off of the Rhodes website. I just love this bread, but don't want to go through the tedious task of making it from scratch. This is a faster way to enjoy this island favorite.
Provided by ChamoritaMomma
Categories Yeast Breads
Time 1h25m
Yield 18 Rolls, 18 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- Remove pan and allow a few minutes to cool. Serve warm.
- Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.
Nutrition Facts : Calories 392.2, Fat 9.2, SaturatedFat 4.6, Cholesterol 3.4, Sodium 469.1, Carbohydrate 68.5, Fiber 1.8, Sugar 27.3, Protein 9.6
BANANA-COCONUT BREAD
Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well.
Provided by evelynathens
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
- Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
- Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.
Nutrition Facts : Calories 2613.4, Fat 90.5, SaturatedFat 57.2, Cholesterol 534.5, Sodium 3015.8, Carbohydrate 417.3, Fiber 14.7, Sugar 198.4, Protein 42.8
FA'APAPA - AMERICAN SAMOA COCONUT BREAD
Make and share this Fa'apapa - American Samoa Coconut Bread recipe from Food.com.
Provided by Debbie R.
Categories Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned.
COSTA MAYA COCONUT BREAD
This is a very delicious bread my ex gf who is Mayan/Mexican had this recipe from her mother who got it from her great grandma who was Mayan:) anyways this is very delicious:) I hope you enjoy it as much as I did
Provided by Chef Otaktay
Categories Breads
Time 1h28m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
- If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
- Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
- Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.
Nutrition Facts : Calories 265.1, Fat 9.4, SaturatedFat 7.4, Cholesterol 6.1, Sodium 254.8, Carbohydrate 39.6, Fiber 3.3, Sugar 2.8, Protein 5.8
PANI POPO (HAWAIIAN COCONUT BREAD)
I had this once before at a church function and I had to search the internet looking for it. Anyways, I found it and because it wasn't on zaar I thought I should post it here. This was the caption on the recipe "Delicious Hawaiian bread that anyone will love - even those who don't like coconut! Eat it for desert or with any meat hot off the grill. Taste great warm or cool."
Provided by Sabia
Categories Quick Breads
Time 40m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 4
Steps:
- Coat a 9x13 inch baking dish with cooking spray.
- Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating.
- Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
- Bake for 30 minutes in the preheated oven, until golden brown.
- Let cool for a few minutes before separating and serving.
Nutrition Facts : Calories 196.8, Fat 6.9, SaturatedFat 4.6, Cholesterol 1.9, Sodium 167.3, Carbohydrate 31.6, Fiber 1.4, Sugar 17.4, Protein 3.4
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