Easy Pani Popo, Samoan Coconut Bread

Recipe by ChamoritaMomma
READY IN: 1hr 25mins
SERVES: 18
YIELD: 18 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
  • In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
  • Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
  • Remove pan and allow a few minutes to cool. Serve warm.
  • Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.
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