A recipe for Pani Popo (Samoan Sweet Coconut Buns)! These light and fluffy yeast-based rolls are baked in a sweetened coconut sauce until golden.
I first came across the inspiration for these Pani Popo (Samoan Sweet Coconut Buns) over on Samoa Food (no longer active) a few years ago and they continue to be an absolute favorite!
Soft, yeast-based rolls are arranged in a deep baking dish, covered with a sweetened coconut sauce, and baked in a 400˚F (200˚C) oven until the tops of the buns are golden and the coconut sauce is bubbly.
These buns are best after resting in the baking dish for 30 minutes to 1 hour before serving. If desired, pair the Pani Popo with Koko Samoa (Samoan Cocoa).
A Few Pani Popo Tips
I have seen these buns prepared as simply round rolls or as spirals. I personally prefer the look of the spirals, but they can be formed into round balls and arranged in the pan seam side down.
When adding the yeast to the water, make sure the liquid isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
Soften the butter to room temperature before mixing into the dough.
Knead the dough just until smooth and elastic. If too crumbly, add a little more warm water at a time. Only add a little more flour if too sticky to handle. Too much flour will create tougher rolls.
The dough should be doubled in size before forming into rolls. This usually takes about 2 hours in my kitchen. In warmer rooms, it may take closer to 1-1 1/2 hours.
Cover each of the rolls when pouring the coconut sauce into the baking dish. This will help add to the golden color when baking.
After baking until golden, remove the Pani Popo from the oven and cover the pan with foil. Allow to sit, covered, at room temperature for 30 minutes to 1 hour before serving to cool and soak up more coconut sauce.
Some recipes add about a tablespoon of cornstarch or flour to the coconut sauce to thicken it a bit.
Looking for more recipes with coconut milk?
Try my:
- Coconut Lime Baked Donuts
- Paletas de Aguacate y Coco (Mexican Avocado and Coconut Popsicles)
- Cà Ri Gà (Vietnamese Chicken Curry)
This recipe was originally published in March 2013 and updated September 2021.
Pani Popo (Samoan Sweet Coconut Buns) Recipe
Adapted from Samoa Food
Pani Popo (Samoan Sweet Coconut Buns)
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1-1 1/4 cups (240-300 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 3 cups (375 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon salt
- 3 tablespoons (42 grams) unsalted butter softened at room temperature, plus more for greasing the pan
Coconut Sauce:
- 1 cup (240 milliliters) coconut milk
- 1 cup (240 milliliters) water
- 1/2 cup (100 grams) granulated sugar
Instructions
- In a small bowl, sprinkle yeast over 1 cup ( 237 milliliters) of the lukewarm water and stir together. Allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the softened butter, then the frothy yeast with the water until a soft dough comes together. If too crumbly, add up to 1/4 cup (60 milliliters) more water. If too sticky, add just enough flour to handle.
- On a lightly floured surface, knead the dough just until smooth and elastic. Place in lightly greased large bowl, turning to coat.
- Cover and let rise at room temperature until doubled in size, about 2 hours.
- Grease a 9 x 13 inch (23 x 33 centimeter) deep baking dish with butter.
- Place dough on lightly floured surface. Roll the dough into a long rectangle, then roll up long side to long side to create a spiral.
- Cut the dough into 12 equal spiraled rolls.
- Arrange the rolls in a single layer in the prepared baking dish. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 400˚F (200˚C).
- In a small bowl, whisk together the coconut milk, water, and sugar until well combined.
- Pour the coconut sauce evenly over the tops of the buns and bake in preheated oven until golden brown and coconut sauce is bubbling, 25-30 minutes.
- Remove the pan from the oven and cover with a piece of foil. Allow to cool covered in the pan for 30 minutes-1 hour before serving.
Maureen Roberts
I made this buns following your recipe and my Samoan son in law says they are the best Samoan Panipopo he has ever had especially made by a Palengi . He said that were much better than those of a Samoan woman who sells them here. So high praise indeed . My grandson is also loves thems. I live in Western Australia and like to cook traditional Samoan food for my son inlaw and grandson as away of keeping their traditons alive.
Thank you
Maureen
Tara
Thank you so much for your kind words. They made my day 🙂 I am so glad your family enjoyed them. Panipopo is the only Samoan food I have tried so far, but I absolutely love it. Looking forward to trying more recipes from Samoa.
Maureen Roberts
Try this one
Masi Popo Coconut Biscuits ( Cookies)
INGREDIENTS
120gm butter (4½ oz)
2/3 cup white sugar
2 eggs
200ml full coconut milk – not lite! (7 fl oz)
1 tsp vanilla essence or extract
4 cups flour
3 tsp baking powder
pinch of salt
PREPARATION
Heat the over up to about 180˚C (350˚F)
Cream the butter and sugar together well.
Add the eggs one at a time mixing well.
Here comes the magic, add the coconut milk and vanilla, again mixing well.
Now mix in the dry ingredients (flour and baking powder).
The dough may still be a little sticky, so a little more flour may be needed.
Cover your kneading surface with a generous amount of flour so the dough doesn’t stick to in and knead until it’s a nice and even consistency.
I pinch of about a third of the dough and roll out onto lightly floured baking paper (so I don’t have to try to pick up each biscuit/cookie slice from the kneading surface individually)
Roll out the dough until it’s about ¼” (6mm) thick, and cut into 3″ (75mm) squares. I find dipping the knife in flour every so often helps to keep it from sticking to the dough.
Then just pick up your baking paper at the edges and place it onto your over tray and cook for about 25 minutes, or till just golden brown (a little browner than they appear in the photo above) The squares when cooled should be quite hard, not soft like biscuits, and have a nice “snap” when broken.
Tara
I will definitely have to try this!
Jaymi
I’ve had this recipe saved since you posted this and I finally made it recently for a pot luck. There were none left at the end of the day and they are VERY good! Not overly coconut-y and just sweet enough to hit your sweet spot. I keep coconut milk handy so it was nice that one would *probably* have these ingredients on hand and not require a run to the store.
Tara
So glad you enjoyed them!
April Whetu Kemp
What do you mean by 1-1 1/4
Tara
Hi April! Start with 1 cup lukewarm water, but you may need to add up to an additional 1/4 cup water depending on where you live, humidity, brand of flour, etc to form a soft dough.
Nichole
The recipe that you use is the same one I use, only it’s no longer available online.
Finding your version saved my sanity.
If you sprinkle just a little unsweetened flaked coconut onto the dough before rolling it up, then roll them in toasted coconut before eating… It’s a whole new experience.
M
I am Kuki not Samoan lol but we have the same dish. These are absolutely amazing! I don’t think I’ve had them so freshly made. The texture is perfect and the coconut sauce hits the perfect sweet spot where it’s not too sweet and not too coconuty. Well done!
Tara
Thank you M! So happy to hear! They continue to be one of my favorites.
Chequita
Amazing recipe, made them for my cousin and her partner,he said he hasn’t had any that taste as good since he was back home in Samoa, I used more coconut cream and a little less sugar in the sauce
Amelie
Hi, I just made these, they are absolutely fantastic, a true delicacy indeed. Went down a treat, but, as someone who is a bit more of a coconut fanatic, what could you recommend to increase the coconut-y flavour?
Absolutely delicious regardless, will 100% be making these again!
Tara
Hi Amelie, so happy to hear! If you are looking for more coconut flavor, maybe toasted coconut flakes or a little coconut extract?
Emma
Hi, my family love these so much! How long can I leave them at room temperature with the foil on? Will the sauce absorb if they’ve been left out too long. Just thinking of making them in the morning for that night?
Tara
Hi Emma! I personally love them within that 30 minutes to 1 hour for the freshly baked texture, but they should be ok for later that evening. If storing longer, refrigerate in an airtight container. I have reheated them for 20ish seconds in the microwave.