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Home / Baking

Samoan Coconut Bread Rolls (Pani Popo)

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Author: Imma Published:8/20/2021Updated:9/24/2021
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Samoan Coconut Bread Rolls, aka Pani Popo, are decadent sweet dinner rolls baked in coconut milk. Light, airy, and fluffy, they are unbelievably good! Pani Popo is baked in a delicious coconut sauce that makes it even better.

Contents…

What is Pani Popo?
Pani Popo Recipe Ingredients
Alternative Ingredients
Tips & Notes
Serving & Storage Instructions
FAQs
What to Eat with Pani Popo?
More Easy Bread Recipes
How to Make Pani Popo
Watch How To Make It

Samoan Bread Roll Pani  Popo

My immense love of anything and everything coconut, coupled with my constant urge to make my weekend morning worth looking forward to, steer me towards these Samoan Coconut Bread Rolls.

When I saw this recipe, I knew it would ultimately lead me into the danger zone, but I did not heed the warning.

They are every bit as tender, pillowy, and crusty on the outside, just like these my favorite Sweet Bread Rolls.

The difference between these two rolls lies mainly in the flavor of the dough. The coconut milk adds a special depth of flavor to the dough with a slight coconut flavor, making it amazingly tender and light in texture.

Samoan Coconut Bread Rolls in a Skillet

What is Pani Popo?

Samoan Coconut Bread Rolls or Pani Popo is so uncomplicated and flavorful. It is a soft dinner roll baked with a deliciously sweet coconut sauce.

Soft and fluffy on the inside and richly gooey on the bottom.

Most of the recipes I perused had some kind of milk, so I researched the purpose of powdered milk in the bread. It helps to deepen the flavor and produces a beautiful golden and crusty outer layer.

It’s still quite tasty without it.

I only added as much coconut milk as the bread could absorb. If you prefer a soggy bottom, add more coconut milk (about a ¼ cup more).

You can make these sweet rolls entirely without a stand mixer. Yes, it sure aids the process. However, I often make it without a stand mixer. A large bowl will do just fine.

I simply love every bite of this bread. You can certainly eat more than five in one sitting!

Enjoy!!!!

Pani Popo Recipe Ingredients

  • Active Dry Yeast gives this bread a beautiful rise and a wonderful yeasty flavor.
  • Water – Just enough water to dissolve the yeast, not more.
  • Coconut Milk gives these incredible bread rolls the coconutty flavor I absolutely love.
  • Butter creates a richness that makes these soft Samoan Coconut Rolls ridiculously scrumptious.
  • Egg is a good binder and adds to the softness.
  • Powdered Milk – I used full-fat powdered milk for a more decadent bread, but you can use what you have.
  • Sugar sweetens up everything. It also helps the yeast rise.
  • Salt is an essential pantry staple for enhancing flavor.
  • All-purpose Flour is the principal ingredient and what makes it bread.
  • Raw Sugar makes a beautifully sweet topping. You can leave it out if desired.

Alternative Ingredients

  • Yeast – This bread gets its softness and delicious flavor, partly from the yeast. You can use other types of bread yeast; just follow the instructions on the package. If you have a sourdough starter, you can replace the yeast with a ¼ cup of starter and adjust the liquid ingredients to compensate.
  • Coconut Milk – If you have coconut yogurt instead, that will work. Or you can make one at home using this Homemade Coconut Milk recipe
  • Milk – If you’d like a dairy-free version, you can look for powdered coconut milk. Full-fat is best because the higher the fat content, the softer the bread will be. Or you can replace it with warm water.
  • Sugar – You can leave it out if you’d like.

Tips & Notes

  1. Make sure the water is not too hot. You don’t want it warmer than body temperature.
  2. Divide the coconut milk in half, one cup for the dough and the other cup for baking.
  3. The soft dough will firm up as it rises the first time, so try not to add too much flour. It’s better to err on the side caution by not adding enough flour than adding too much. You can always add more flour, but you can’t take it out once it’s in the dough.
  4. For your bread to be fluffy, it has to double in size. Be patient. This one took about 3 hours to double in size. Sometimes even more. It depends on the weather, humidity, and altitude.
  5. Go easy on the flour – try not to add too much. Again, it’s better to put less flour than more. Remember, you can always add more flour, but you can’t take it out once it’s in the dough.
  6. When making these rolls make sure you only use enough flour to keep it from sticking to your hands – the dough should be a little bit sticky. Too hard will produce a not-so-soft roll.
  7. If your bread does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
  8. If all else fails, mix rapid rise yeast into the dough and knead.
Samoan Coconut Bread Roll (Pani Popo) On a Plate

Serving & Storage Instructions

Samoan Coconut Bread Rolls are, in my opinion, best right out of the oven. But that’s not always possible.

To properly store the bread, allow it to cool completely, then store it in a container (it doesn’t have to be airtight, but you don’t want your bread to dry out and get dusty, either) away from direct heat or sunlight. If it’s not cool, then steam will make it soggy and mold faster.

Breadbox is a perfect place to store bread, but not everyone has one of those. Keeping it inside of the cabinet will work just as well. On top of the refrigerator, not so much because it gets too warm there.

Freezing. If I think it might be more than three or four days before we’re going to eat these scrumptious Pani Popos, I freeze them in an airtight freezer container until we’re ready to chow down.

Reheating. Then I thaw them in the fridge and reheat them in the oven for a few minutes. They’ll last in the freezer for up to six months.

FAQs

 
Can this recipe work as a loaf?

Absolutely! Instead of dividing it into balls, simply knead the whole lump of dough and put it in a greased loaf pan. Up the baking time by about 20 minutes, but start checking it at around half an hour to avoid overcooking.

Why is my Pani Popo gummy?

It sounds like too much coconut milk. Try reducing the amount of liquid. Or, if you’ve already made the dough and it feels like it’s going to be sticky, just add flour a bit at a time until you reach the right consistency.

Hawaiian Bread Rolls vs. Pani Popo

They are both incredibly mouthwatering. Hawaiian Bread Rolls are sweetened with pineapple, while Pani Popo is sweetened with coconut milk. However, I got really creative one day and decided to mix the two recipes. Hawaiian Coconut Bread Rolls are awesome, if I may say so myself.

Samoan Coconut Bread Rolls Pani Popo Poured Over with Coconut Milk

What to Eat with Pani Popo?

This recipe goes great with any Micronesian, Polynesian, or Asian food. For example, these Hawaiian Grilled Chicken Thighs would be perfect.

Caribbean food, like this Grilled Caribbean Coconut Shrimp or Caribbean-style Fried Rice, would also be a good match.

As a matter of fact, I think it would go great with just a cup of coffee.

More Easy Bread Recipes

  • Easy Potato Bread – Soft, delicious, and perfect for sandwich bread. Not to mention, it’s a great way to use up leftover mashed potatoes.
  • No-Knead Bread – The thought of bread-making scares a lot of people. But this Italian-style no-knead bread takes easy to a new level.
  • Irish Soda Bread – A beautiful dense yeast-free bread that will satisfy your soul. The buttermilk gives it a pleasant tang, and the raisins give it the perfect amount of sweetness.
  • Cloud Bread – This scrumptious and naturally gluten-free bread is a keto-lovers dream. Eggs and cream cheese pair for an unbelievably heavenly experience.
  • Cinnamon Raisin Bread – I have to admit, I have a special spot in my sweet tooth area for anything cinnamon, whether it’s cinnamon rolls, rice pudding, or this delicious toastable cinnamon bread.

How to Make Pani Popo

How to Make Pani Popo or Samoan Coconut Bread Rolls

Prepare the yeast

  • Activate the yeast – Combine three tablespoons of lukewarm water and the yeast in a standing mixer. Let it sit until the yeast dissolves, about 5 minutes. (Photo 1)

Prepare the wet ingredients

  • Warm the wet ingredients – Meanwhile, combine one cup of coconut milk with the butter pieces, sugar, and salt in a medium microwave-safe bowl. Microwave it for about a minute. Stir until everything is melted. (Photo 2)
  • Add egg and powdered milk – Lightly whisk the egg and powdered milk into the butter mixture (if it is too hot, let it cool to warm enough to prevent the eggs from curdling.) (Photo 3 & 4)
Pani Popo Bread Dough

Add the rest of the ingredients

  • Mix it all – Dump everything (all remaining ingredients except the optional raw sugar) into the yeast mixture. (Photo 5)
  • Mix for two minutes at medium speed or by hand. Add about 3½ cups of flour and continue mixing dough. (Photo 6)
  • Add in enough flour (if needed) to make a soft dough.

Knead and let rise

  • Knead – Turn dough on a lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread. (Photo 7)
  • Oil dough – Place the dough in a greased bowl, turning it once to coat it with oil. (Photo 8)
  • Resting time – Cover loosely with a clean cloth and let rise in a warm, draft-free place for an hour or two or until doubled. Be sure to let the rolls rise; otherwise, your dinner rolls won’t be light and fluffy and decadent like the pictures.
How to Make Pani Popo

Prepare the rolls

  • Form the rolls – After the dough doubles, punch it down and divide it into 12 equal pieces – a little over 2 ounces apiece. (Photos 9 & 10)
  • Round them out – To form round balls, you have to tuck the edges underneath the dough, then roll it against the board or between your palms until it’s round. (Photo 11)

Get ready! Set! Bake!

  • Prepare for baking – Arrange the shaped balls in a buttered baking dish. Space them evenly but note that they fit more snugly across the pan. (Photo 12)
  • Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped. It might take about 20-25 minutes, depending on your oven. Start checking after 15 minutes, so it doesn’t brown too fast. Lower temperature if needed.
Samoan Bread Rolls fresh from the oven
 

Watch How to Make It

[adthrive-in-post-video-player video-id=”1agyDoFu” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Samoan Coconut Bread Rolls (Pani Popo)” description=”Samoan Coconut  Bread Rolls aka Pani Popo. Decadent Sweet Dinner Rolls baked in coconut milk . Light, Airy and Fluffy . Unbelievably good!!”]

 

This blog post was first published in November 2016 and has been updated with additional tips, and a video.

 
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Samoan Bread Roll Pani Popo
Print

Samoan Coconut Bread Rolls( Pani Popo)

Samoan Coconut Bread Rolls, aka Pani Popo, are decadent sweet dinner rolls baked in coconut milk. Light, airy, and fluffy, they are unbelievably good! Pani Popo is baked in a delicious coconut sauce that makes it even better.
4.77 from 26 votes
Prep: 2 hours hrs
Cook: 25 minutes mins
Total: 2 hours hrs 25 minutes mins
Polynesian
Servings 12 rolls

Ingredients

  • 1 package (2 1/4 teaspoon) Active dry yeast
  • 3 tablespoons Warm water 105F- 115 F
  • 1 can coconut milk 14-15oz divided in half
  • 4 tablespoons (56.8 grams) unsalted butter
  • 1 large egg
  • ¼ cup (30 grams) powdered milk I used full fat milk
  • ½ cup (100 grams) Sugar
  • ½-1 teaspoon (2.84 grams) salt
  • 3 1/2 cups (448 grams) to 3 3/4 cups all purpose flour
  • 2 -3 tablespoon (28.12 grams to 42.18 grams) raw sugar optional for the top

Instructions

  • In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  • Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
  • Dump everything into the yeast mixture.
  • Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
  • Add in enough additional flour (if needed) to make soft dough.
  • Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
  • Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
  • Punch the dough down.
  • At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls.
  • Place in greased 12 -inch round pan and bake. You may refrigerate before baking for up to 24 hours.
  • Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
  • Remove from the baking pan and let it cool. I like to eat mine when it is still warm.

Tips & Notes:

  1.  Make sure the water is not too hot. You don’t want it warmer than body temperature.
  2. Divide the coconut milk in half 1 cup for the dough and the other cup to use for baking.
  3. A soft dough will firm up as it rises the first time, so try not to add too much flour. It’s better to err on the side of not adding enough flour than adding too much–you can always add more flour, but you can’t take it away once it’s in the dough.
  4. In order for your bread to be fluffy, it has to double in size- be patient with it. This one took about 3 hours to really double in size. Sometimes even more. It depends on the weather.
  5. Go easy on the flour – Try not to add too much. It’s better to err on the side of less flour and more. Remember you can always add more flour, but you can’t take it away once it’s in the dough.
  6. If your bread does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
  7. If all fails mix rapid rise yeast into the dough and knead.
  8. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1roll| Calories: 221kcal (11%)| Carbohydrates: 38g (13%)| Protein: 5g (10%)| Fat: 5g (8%)| Saturated Fat: 3g (19%)| Cholesterol: 26mg (9%)| Sodium: 113mg (5%)| Potassium: 79mg (2%)| Fiber: 1g (4%)| Sugar: 10g (11%)| Vitamin A: 160IU (3%)| Vitamin C: 0.2mg| Calcium: 33mg (3%)| Iron: 1.8mg (10%)
Author: Imma
Course: Bread, Breakfast, Snack
Cuisine: Polynesian
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Comments & Reviews
  1. slaem says

    Posted on 4/7 at 9:09AM

    So I made this yesterday and I have just one word to say ….Amazing!!! Tnx so much for sharing this recipe its 100%. Of goodness i thoroughly enjoyed it and I will definitely b making this on a regular

    Reply
    • ImmaculateBites says

      Posted on 4/8 at 6:48AM

      Virtual High Five! Thanks for letting me know.

      Reply
  2. Tanja says

    Posted on 3/8 at 10:50PM

    is there only one rise? or should we let it rise after shaping them? im planing to make them today

    Reply
    • ImmaculateBites says

      Posted on 3/9 at 12:32PM

      I usually let it rise one more time, about 10 minutes, after shaping it.

      Reply
      • Tanja says

        Posted on 3/16 at 6:11AM

        Finally I made these yesterday. And it turned out great. Thanku soo much for this recipe.

    • M says

      Posted on 3/9 at 5:23PM

      Yes 2 times

      Reply
      • Tanja says

        Posted on 3/9 at 10:02PM

        thanku

  3. sandi says

    Posted on 2/23 at 4:39PM

    Could you mix the dough in a bread maker? It is a lot easier for me that way.

    Reply
    • ImmaculateBites says

      Posted on 2/24 at 11:17AM

      You sure can.

      Reply
  4. susan says

    Posted on 11/16 at 10:46AM

    Hi, is there a way to make the rolls without eggs? Would appreciate it!

    Reply
    • ImmaculateBites says

      Posted on 11/17 at 7:43AM

      Yes , you can . Replace with 1/4 cup milk

      Reply
  5. Didina Gnagnide Angorinie says

    Posted on 11/6 at 2:53PM

    Pass me some will you?? Ps: I wonder if almond/cashew/peanut flour (finely ground nuts) could stand in for the powdered milk, it’s something I have never kept in my pantry lol. And peanut + coconut is one of my faves. Of course I would sub by weight not volume. Pps: I tried your chole with coconut milk and no tomato, it was good! (though I put too much red pepper for my tolerance level, next time I’ll make it plain because winter is coming and I don’t feel like sweating). I will make it again with sweet potato bread to accompany it, will tell you back. I wish you good everything, Didi.

    Reply
    • ImmaculateBites says

      Posted on 11/6 at 9:37PM

      Have yet to try it with ground peanuts or almonds. I bet it would add another layer of flavor to it . And make even better! Would be curious to know…

      Reply
    • Owoblow says

      Posted on 10/1 at 12:56PM

      How does it work using a bread maker? Have you done this in a bread maker before? A step by step explanation will be well appreciated.
      Thanks for the good job you are doing.

      Reply
  6. Sophia says

    Posted on 11/24 at 8:48PM

    5 stars
    Hi! Thank you so much for this recipe! I had 2 cups of flour only, so I had to slightly ‘eye’ the other measurements, but it came out alright. The consistency isn’t what you showed, just because I still had a little too much liquid in there, but the taste is phenomenal!!!! I would post a photo for you to see, but I don’t think I see where I could do that 🙂 lol. Thank you again for this awesome recipe!!!

    Reply
    • ImmaculateBites says

      Posted on 11/25 at 7:09PM

      Thanks for the feedback Sophia. It’s really important that you have accurate measurements in other to get the best results. Would love to see the way it turned out . You can try posting on Facebook or instagram . Thanks again for taking the time to share your thoughts with us.

      Reply
    • Krassi says

      Posted on 12/25 at 9:09AM

      5 stars
      Just made rolls. Result was very good. I did not use powder milk ( isually don’t keep it on kitchen stock :)). My concern was that bread might be too sweet, but at the end the taste is very balanced. Thank you for aharing.

      Reply
  7. Harlee says

    Posted on 6/18 at 8:29AM

    3 stars
    By only adding a small amount of the milk you missed out on the best part. The bread doesn’t get soggy the coconut milk thickens to a delicious sauce and its amazing.

    Reply
    • ImmaculateBites says

      Posted on 6/18 at 11:53AM

      Hi Harlee! Thanks for sharing.

      Reply
  8. Nique says

    Posted on 2/11 at 2:04PM

    5 stars
    I made these rolls today and they are incredible. I was out of milk and only had coconut milk on hand and googled coconut dinner rolls…incredible!!! The picture on your blog doesn’t do the rolls justice. I had never seen or heard of baking rolls in a cast iron skillet…GeNiUs; I <3 the idea. It makes sooo much sense because that is the only way I will bake cornbread. Thanks for sharing.

    Reply
    • ImmaculateBites says

      Posted on 2/12 at 6:28PM

      Aww thanks Nique. I wish I could take credit for that idea but just picked it from cookbooks and other blogs. Thanks for taking the time to leave feedback.

      Reply
  9. Roxee says

    Posted on 1/24 at 7:43PM

    I am in love with your website and all your yummy recipes. Thank you so much for sharing. Can I replace the powdered milk by milk??

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 8:00PM

      Thanks Roxee, No you can’t .In baking you can only replace solids with solids, liquid with liquids. However, you can omit the powdered milk. Please let me know how it works for you.

      Reply
      • Roxee says

        Posted on 1/28 at 7:53PM

        Ok I will try it this weekend and will let you know. Thank you for your answer.

  10. Lynn says

    Posted on 3/4 at 7:50PM

    I am not sure if I should kiss you or kick you (that is, if I meet you). I find myself in the kitchen almost always since I discovered your blog and it is telling on me. I need to hit the gym before…. Your recipes are awesome!
    I just tried this one today and couldn’t stop eating……yummy!!

    Reply
  11. Africanbites says

    Posted on 11/23 at 6:14AM

    Karen, say no more! Every time, I look at these rolls , I want to head straight to the Kitchen.

    Reply
  12. Karen @ The Food Charlatan says

    Posted on 11/20 at 7:54AM

    5 stars
    I can’t get over how amazing these rolls are! I gave some to a neighbor because I thought I wouldn’t be able to eat them all and then I was totally regretting it, haha! They were SO GOOD! I sprinkled mine with coarse salt instead of sugar, it was amazing. Thanks so much for the recipe! I blogged about it over here: http://thefoodcharlatan.com/2013/11/20/samoan-coconut-rolls/

    Reply
  13. Shanna says

    Posted on 11/5 at 8:00AM

    as always they look great! Maybe you could place the metric conversions in the recipe? Thx :-)))

    Reply
    • Africanbites says

      Posted on 11/6 at 9:03AM

      Shanna, will work on that . Thanks

      Reply
  14. rima says

    Posted on 11/4 at 3:55AM

    i can already taste the wonderfulness of these rolls

    Reply
    • Africanbites says

      Posted on 11/4 at 5:13PM

      Rima, they sure are mouth watering.

      Reply
  15. Adin Blankenship says

    Posted on 11/3 at 7:01PM

    Thank you so much for sharing this one. I am making this to tomorrow for my little man to take to school. Hope the kids will love it along with some hot chocolate. 🙂 This looks good and I love coconut. 🙂

    Reply
    • Adin Blankenship says

      Posted on 11/4 at 8:06AM

      Finally made some and oh my dear, it is good! My new favorite bread. The coconut really is a must and it smells good and makes it pillowy soft. 🙂 Thanks again! http://www.chetopianfamily4.com/2013/11/food-share-samoan-coconut-bread.html

      Reply
      • Africanbites says

        Posted on 11/4 at 5:12PM

        Adin , glad you enjoyed this coconut bread as much as I do. ..and greatly appreciate you reporting back .

      • Dawn Murray says

        Posted on 5/21 at 5:54AM

        What can I use to replace the powdered milk? I’m allergic to milk.

      • ImmaculateBites says

        Posted on 5/21 at 6:08AM

        Just omit it.

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