I was so excited to try this recipe today. But my bread didn't come out right at all. The rolls only brown at the caps and the rest of the rolls are soggy and the coconut cream didn't absorb into the bread :( I think it might be the cornstarch making the cream too thick? That said, I am not going to give this recipe any star today until I can try again and see if it was just me. Also, I would reduce the sugar to 3/4 the next time as 1 full cup was too sweet and I didn't even use half of the sauce.
My coconut syrup wasn't as thick as I would have liked; maybe because I used lite coconut milk or should have cooked it longer? Anyway, next time, I think I'll only put in only 1/2 can of water, if that. Also, it's important that the top of roles actually be medium-brown, not lightly golden. If you take them out when only lightly golden, they'll be too mushy. Much better cooked a little longer. We really liked this with our conch fritters and rice&beans. Different and couldn't be easier. BTW, start making that coconut sauce as soon as the rolls go in the oven; don't wait.
My family loves these rolls. Made them for Thanksgiving 2 years in a row and they were a hit. I've made pagi popo from scratch, but this recipe takes all the fuss out of it by using frozen rolls. Thanks!
I served a pan of these to a table of four including myself, and they were GONE. I thought they would be too sweet to go with dinner, but these were perfectly sweet and mellow. I am already craving them more. I didnt use the cornstarch though, I just mixed the sugar and coconut milk together and drizzled over top of the rised rolls.
This was better than the ones I used to buy at the bakery because it was like homemade and fresh from the oven. The ones at the bakery didn't have enough coconut syrup and sometimes been sitting there for a while not fresh and a little dry on the top. Very easy to do.
Very delicious! Quick and easy great for a snack or anytime.