Paniolo Cornbread Hawaii Recipes

PANI POPO (HAWAIIAN COCONUT BREAD)

Pani Popo (Hawaiian Coconut Bread) image

Delicious Hawaiian bread that anyone will love--even those who don't like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool.

Provided by Kasey

Categories Bread Holiday Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 4

Ingredients

1 (12 ounce) package frozen dinner rolls, thawed
1 (10 ounce) can coconut milk
3 tablespoons sweetened condensed milk
¾ cup white sugar, or to taste

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 194 calories, Carbohydrate 30.3 g, Cholesterol 2.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 159 mg, Sugar 16.6 g

PANIOLO CORNBREAD (HAWAII)

Paniolo Cornbread (Hawaii) image

Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time.

Provided by Chocolatl

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup cornmeal
1 1/2 cups cake flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 1/4 cups coconut milk
2 eggs
1 (8 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 350°F.
Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
In a separate bowl whisk together melted butter, coconut milk, and eggs.
Combine wet and dry mixtures.
Stir in pineapple.
Pour into a lightly greased 9" cake pan.
Bake until firm and golden brown, about 35 minutes.
Cool in pan for 30 minutes.
Loosen edges of cornbread from pan.
Place serving plate on top of pan, and invert cornbread onto plate.

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