Panipopo (Samoan Sweet Coconut Buns)

Recipe by Nif_H
READY IN: 1hr
YIELD: 12 buns
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I used a stand mixer up to step 6. The instructions here are to do by hand.
  • Put the yeast and water in a large bowl and leave for 10 minutes.
  • Add all the rest of the ingredients and mix to form a soft dough.
  • Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
  • Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
  • Punch the dough down and turn out onto a lightly floured surface.
  • Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
  • Cover and leave to rise until almost doubled.
  • while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
  • Coconut sauce:
  • Combine all ingredients well.
  • When the buns have doubled in size, pour the sauce over them.
  • Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
  • Let them cool at least a half hour before cutting into them.
  • This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.
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