Panipopo Sweet Coconut Buns Recipe 415

PANI POPO

Pani PoPo image

Old family recipe that my family made for me when I was a little girl back in Samoa.

Provided by Mae

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h

Yield 12

Number Of Ingredients 5

Ingredients

1 (12 ounce) package frozen dinner rolls dough, thawed
15 ounces water, divided
1 (14 ounce) can coconut milk
1 cup sugar
2 tablespoons cornstarch

Steps:

Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 33.4 g, Cholesterol 1.1 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 155.5 mg, Sugar 18.2 g

PANIPOPO (SAMOAN SWEET COCONUT BUNS)

Panipopo (Samoan Sweet Coconut Buns) image

These delicious, soft buns are made even better with the addition of the sweet coconut sauce. They are so easy that even I made a perfect batch!!! These are usually served upside-down so the sauce ends up on the top. I got this recipe from Seta's "Panipopos' Kitchen". Enjoy!

Provided by Nif_H

Categories Breads

Time 1h

Yield 12 buns

Number Of Ingredients 10

Ingredients

1 (2 1/4 teaspoon) package active dry yeast
1 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, lightly beaten
2 tablespoons vegetable oil
3 cups all-purpose flour
3/4 cup coconut milk, canned or fresh (canned worked great)
3/4 cup water
1/2 cup sugar

Steps:

I used a stand mixer up to step 6. The instructions here are to do by hand.
Put the yeast and water in a large bowl and leave for 10 minutes.
Add all the rest of the ingredients and mix to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
Punch the dough down and turn out onto a lightly floured surface.
Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
Cover and leave to rise until almost doubled.
while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
Coconut sauce:.
Combine all ingredients well.
When the buns have doubled in size, pour the sauce over them.
Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
Let them cool at least a half hour before cutting into them.
This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

Nutrition Facts : Calories 218.4, Fat 6, SaturatedFat 3.1, Cholesterol 15.5, Sodium 106.8, Carbohydrate 37.1, Fiber 1.1, Sugar 12.6, Protein 4.3

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