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Pani Popo (Samoan Coconut Buns)

Pani Popo (Samoan Coconut Buns)
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Pani Popo (Samoan Coconut Buns) are soft, sweet buns soaked in a rich, creamy coconut milk sauce, offering an authentic taste of the Pacific Islands. These fluffy, tender buns with a lush coconut flavor make a perfect treat for breakfast, brunch, dessert, or a cozy snack, bringing tropical warmth and charm to your table.

Ingredients

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Dough Ingredients

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water or warm milk (about 110°F/43°C)
  • 3 cups all-purpose flour
  • 1/4 cup sugar (plus extra for activating yeast)
  • 1/4 teaspoon salt
  • 3 tablespoons butter or margarine, softened

Coconut Milk Sauce

  • 2 cups full-fat coconut milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Dough: Start by activating the yeast in warm water or milk with a pinch of sugar. Let it sit until bubbly and active (about 5-10 minutes). In a large bowl, combine flour, sugar, softened butter, salt, and the activated yeast mixture. Knead the dough until smooth and elastic. Cover the dough and let it rise in a warm, draft-free place until doubled in size, approximately 1 to 1.5 hours.
  2. Shape the Buns: Once the dough has doubled, punch it down gently to release air. Divide the dough into equal portions (about 10-12 buns). Shape each portion into a round bun and place them on a greased baking dish, leaving space between for expansion. Cover and allow a second rise for about 30 minutes.
  3. Bake the Buns: Preheat your oven to 350°F (175°C). Bake the buns until golden brown and cooked through, roughly 15-20 minutes. You will notice a wonderful fragrant aroma during baking, signaling the tropical delight ahead.
  4. Prepare the Coconut Milk Sauce: While baking, warm the coconut milk in a saucepan over medium heat. Add sugar and vanilla extract (if using) and stir gently until the sugar dissolves completely. Heat until fragrant but do not let it boil.
  5. Soak the Buns: Once the buns come out of the oven, immediately pour the warm coconut milk sauce evenly over them. Cover the dish and allow the buns to soak for at least one hour, so they absorb the creamy coconut milk fully, resulting in tender, flavorful buns.

Notes

  • Use full-fat coconut milk for the creamiest and richest flavor.
  • Do not skip soaking the buns in the coconut milk after baking, as this step makes the recipe truly magical.
  • Keep dough in a warm, draft-free environment while rising to help yeast activate and rise properly.
  • Fresh yeast may enhance flavor and rise better than dry yeast, though dry yeast works well.
  • Store soaked buns covered to maintain softness and moisture.

Nutrition

Find it online: https://amandafood.com/pani-popo-samoan-coconut-buns/