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Pani Popo

August 22, 2012 by Roxana 92 Comments

Sweet, soft buns bathed and baked in coconut, pani popo are originated to the South Pacific Islands of Samoa. They are best served warm or cold as a dessert or with savory meals.Homemade pani popo - sweet, soft buns bathed and baked in coconut

I love every email I receive from you! May them be about a recipe I shared and you want to thank me or not for it, or to explain you better the directions or just to say Hi. I love all of them!

The other day I received a different email. One of you wanted to make my Hawaiian coconut milk but somehow could not find the recipe. I looked around, and looked again just to realize when I moved from Blogger to WordPress 3 recipes didn’t make the more.

One of them being the Pani Popo rolls.

I could have easily just copy/paste it from my Blogger account, but since I love these coconut buns I decided to make some and take new photos.

Pani Popo - Sweet, soft buns bathed and baked in coconut

Pani popo are Hawaiian dinner rolls, baked in a pool of coconut milk.

I saw the recipe on my friend Dionne blog and since then I made them so many times I lost count.

These rolls also hold a special place in my heart, they were the first think I shared on my previous blog.

Pani Popo | roxanashomebaking.com

For the original recipe of these rolls you have to visit my friend Dionne’s blog

Pani Popo

In my previous variation of these coconutty rolls i used dairy milk and butter. This time I made them dairy-free and since they were egg-free to begin with, now they are vegan dinner rolls.

They are so soft and fluffy you could hardly say so!

Pani Popo | roxanashomebaking.com

Pani Popo

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Ingredients

  • 3 Cups All purpose flour (360grams)
  • 1 1/2 tsp yeast (~4-5 grams)
  • 1/4 cup lukewarm water
  • pinch of salt
  • 1 tbsp grapeseed oil (15 ml)
  • 1 can coconut milk (400 ml)
  • 1/4 to 1/3 sugar - depending how sweet you like it

Instructions

  1. In a mixing bowl, sift the flour, make a well in the middle, pour the lukewarm water and sprinkle the yeast on top. Leave a couple of minutes (about 5) until the yeast is dissolved and bubbles appear.
  2. Add the oil and a pinch of salt and with the dough hook on start mixing slowing adding coconut milk until the dough comes clean from the sides of the bowl.
  3. I measured mine and I used 3/4 cup plus almost 2 tbsp or 205 ml which is just few drops more than half can of coconut milk.
  4. Leave the dough in a oily bowl, covered, to rest until doubled in volume.
  5. When risen, divide it in 9-10 balls and place them in a baking pan or skillet (like me).
  6. Cover again and let it rest until almost double in volume.
  7. Meanwhile heat the oven to 375F and mix the rest of the coconut milk with the sugar.
  8. Pour over the rolls, sprinkle some raw sugar on top (optional) and bake for about 40 minutes or until golden brown and the coconut milk is absorbed.
  9. Serve warm or cold
7.6.8
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https://atreatsaffair.com/pani-popo-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

If you liked these papi popo, you may also like

Cottage cheese dinner rolls 

Cottage cheese whole wheat dinner rolls

Cardamom coconut buns

Cardamom Coconut Buns

Sending love your way,

Roxana

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Filed Under: Recipe, Rolls and Buns Tagged With: buns, coconut, dairy free, egg free, Hawaiian Cuisine, pani popo, rolls, vegan, yeast

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Angie@Angie's Recipes says

    February 22, 2012 at 10:08 am

    They are gorgeous! Great photos too.
    Reply
  2. Ann@Anncoo Journal says

    February 22, 2012 at 12:06 pm

    Look so perfect! Will definitely try this one of these days.
    Reply
  3. lisaiscooking says

    February 22, 2012 at 12:22 pm

    These look amazing. So interesting that they're baked in coconut milk. I have to try these!
    Reply
  4. Biren @ Roti n Rice says

    February 22, 2012 at 12:42 pm

    These rolls look gorgeous! Would like to give them a try one of these days. Great pics too!
    Reply
  5. Anna says

    February 22, 2012 at 1:43 pm

    Oh man! I can only imagine the fragrance from this while it bakes! Love it!
    Reply
  6. Ramona says

    February 22, 2012 at 2:00 pm

    This bread looks amazing.. so soft and fluffy!! Great recipe.. glad it made it over to your new site. :)
    Reply
  7. Ruth says

    February 22, 2012 at 4:18 pm

    Oh Wow! I must try that bread, it sounds unbelievable! Pinned it :)
    Reply
  8. Erin @ Dinners, Dishes, and Desserts says

    February 22, 2012 at 4:38 pm

    These look amazing! I had no idea what they were, but I would love to give them a try now!
    Reply
  9. torviewtoronto and createwithmom says

    February 22, 2012 at 7:49 pm

    delicious looking sweet bread
    Reply
  10. Amy @FragrantVanillaCake says

    February 22, 2012 at 9:22 pm

    Roxana these sound delicious! I love that you have used coconut milk here, they sound like they would be amazing with a little jam :)!
    Reply
  11. kyleen says

    February 22, 2012 at 10:09 pm

    These rolls look delicious! I bet they taste super divine because of the coconut milk.
    Reply
  12. Betty says

    February 22, 2012 at 11:51 pm

    These look really good Roxana! Did you use light coconut milk or the regular? I love how it has all been absorbed into the rolls- they look so moist and tender. :)
    Reply
    • Roxana GreenGirl says

      February 23, 2012 at 12:02 pm

      Hi Betty, Thanks for stopping by. I used regular coconut milk, but I'm pretty sure the light one will work as well :)
      Reply
  13. Sarah says

    February 23, 2012 at 2:52 am

    Wow - these look delicious! I can't wait to try this!
    Reply
  14. haniela says

    February 23, 2012 at 7:13 am

    these look amazing, I've never heard of them before, thanks for the recipe and introducing them to me.
    Reply
  15. Mandy - The Complete Cook Book says

    February 23, 2012 at 7:15 am

    What a lovely recipe Roxana - and your photographs are beautiful too. :-) Mandy
    Reply
  16. Kristi Rimkus says

    February 23, 2012 at 9:22 am

    My husband adores Hawaiian rolls. He'll be a happy camper when I make these for him this weekend!!
    Reply
  17. Pam says

    February 23, 2012 at 9:43 am

    They look great and I can imagine how delicious they are.
    Reply
  18. Terris@ Free Eats says

    February 23, 2012 at 11:28 am

    Roxana, you never let us down with your bread recipes! These look absolutely beautiful and the pictures make my mouth-water. :) Nice work!
    Reply
  19. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    February 23, 2012 at 12:14 pm

    Those do look absolutely delicious. I've never heard of Pani Popo before and am so glad that you re-posted the recipe. Many thanks!
    Reply
  20. Mihaela says

    February 23, 2012 at 12:36 pm

    Roxana, these look amazing!
    Reply
  21. foodwanderings says

    February 23, 2012 at 1:26 pm

    Absolutely stunning Roxana!! You always do such an amazing job with dough!! Always impressed and inspired!!
    Reply
  22. 5 Star Foodie says

    February 23, 2012 at 2:18 pm

    Scrumptious looking rolls! I've never had this kind, would love to try!
    Reply
  23. Wendy Irene says

    February 23, 2012 at 2:29 pm

    I love that this is a Vegan roll recipe and it looks so good! I’ve never baked with coconut milk. It looks really tasty. Hope you have a great day Roxana!
    Reply
  24. juniakk @ mis pensamientos says

    February 23, 2012 at 3:08 pm

    you are the bread queen. i love the coconutty bread! :) hmm i've been thinking about making my move to wordpress too... thinking about it...
    Reply
  25. Nami | Just One Cookbook says

    February 23, 2012 at 11:12 pm

    It's my first time seeing dough covered by coconut milk! Very interesting process and the finished bread looks amazingly delicious!!!! I can confidently say I can finish half by myself at one serving...
    Reply
  26. Sandra's Easy Cooking says

    February 23, 2012 at 11:13 pm

    I was looking at those rolls that you made before but couldn't find them..so I made regular without the milk! Now I have the recipe, can't wait to try them! I loveeeee your photos..sooo delicious looking!!!
    Reply
  27. Deeps @ Naughty Curry says

    February 24, 2012 at 2:17 am

    oh my... these look decadent & unlike any other bread i have eaten. the coconut milk must have given it a lovely flavour... gonna make this :)
    Reply
  28. Sylvie @ Gourmande in the Kitchen says

    February 24, 2012 at 4:34 am

    Baked in a pool of coconut milk?! Those sound just heavenly.
    Reply
  29. Baker Street says

    February 24, 2012 at 8:19 am

    These are stunning Roxanna! Love your pictures.
    Reply
  30. Marina says

    February 24, 2012 at 6:56 pm

    OMG those are so good!
    Reply
  31. vianney says

    February 25, 2012 at 2:11 am

    baked in poll of coconut milk..oh dreamy!! I'm pinning this so I can make them for easter, yummy!! the pics are stunning.
    Reply
  32. Helene Dsouza I Masala Herb says

    February 25, 2012 at 8:32 am

    I am glad u reposted it then because those look realy awesome. I have to remember pani popo (funny name) and I better save your recipe for a future try out. thx a lots for sharing! =)
    Reply
  33. Muna says

    February 25, 2012 at 8:54 am

    I'm so glad to have found your blog. Your recipes are great, another blog to get addicted to ;)
    Reply
  34. Liz says

    February 25, 2012 at 9:04 am

    Another amazing bread!!! My family would gobble up these tender beauties!
    Reply
  35. Terra says

    February 25, 2012 at 9:47 pm

    I love homemade bread!!! I love the idea of coconut milk in the recipe, I can only imagine it gives a gorgeous flavor!!! Beautiful, Hugs, Terra
    Reply
  36. Deborah says

    February 26, 2012 at 12:44 am

    Yeah, I totally want some of these right now!!
    Reply
  37. Magic of Spice says

    February 27, 2012 at 11:29 am

    These do look incredibly light and fluffy, plus from the ingredient list, I can only imagine how wonderful the aroma is :)
    Reply
  38. Marsha @ The Harried Cook says

    February 27, 2012 at 9:44 pm

    I am totally going to make these! They look and sound incredibly good, Roxana... And the pictures are as gorgeous as ever! thanks for sharing
    Reply
  39. Mi Vida en un Dulce says

    March 1, 2012 at 10:37 am

    I just bookmarked this recipe, this should be a must in my to do list.
    Reply
  40. Emily @ Life on Food says

    March 1, 2012 at 12:51 pm

    Yummy rolls. I bet these would make a delicious bread pudding as well.
    Reply
  41. Lilly says

    March 1, 2012 at 4:24 pm

    Wow these look amazing! I never heard of buns being baked in milk before, but it seems like it worked pretty well. Will have to try it at least once!
    Reply
  42. Kiri W. says

    March 1, 2012 at 6:04 pm

    Oh wow, these look amazing! Thank you for sharing, I love Dionne's blog but haven't been following that long yet :)
    Reply
  43. Culinary Cache says

    March 1, 2012 at 8:01 pm

    These look amazing beautiful recipe!
    Reply
  44. Stephanie @ Eat. Drink. Love. says

    March 2, 2012 at 4:58 pm

    These rolls are gorgeous! LOVE that they are cooked in coconut milk!
    Reply
  45. Barbara @ Barbara Bakes says

    March 3, 2012 at 7:52 am

    I can see why someone would email you for this recipe. The rolls looks scrumptious.
    Reply
  46. Candice says

    March 5, 2012 at 12:20 pm

    Yum! I love coconut. These rolls look amazing. Thanks for sharing. :)
    Reply
  47. Kita says

    March 8, 2012 at 8:05 pm

    I am super sorry these didn't make the move! I feel terrible. ><
    Reply
    • Roxana GreenGirl says

      March 8, 2012 at 8:37 pm

      Oh no, please don't be sad. I was the one that did the last import, so it's my fault. I never thought you should be blamed. Hugs <3
      Reply
  48. Kocinera says

    March 18, 2012 at 8:41 pm

    Those rolls look so yummy! I'd never heard of pani popo before. Yum!!
    Reply
  49. Kristi Rimkus says

    May 16, 2012 at 11:20 am

    I wish I would have had this recipe for Mother's Day. Wonderful!
    Reply
  50. Bri says

    August 12, 2012 at 3:18 am

    pani popo is Samoan But your version of the recipe seems interesting and I will give it a shot tomorrow for breakfast! Thanks
    Reply
  51. Maunaleo says

    October 6, 2012 at 5:07 am

    Pani Popo's are actually Samoan..and not Hawaiian. Nice recipe though. Thanks for sharing
    Reply
    • Ruth says

      December 1, 2015 at 11:41 am

      I was just going to post my comment to correct the origin of the Pani Popo. Thanks you.
      Reply
  52. shivani sood says

    October 10, 2012 at 2:04 am

    looks yum
    Reply
  53. Yvonne @ bitter baker says

    January 18, 2013 at 11:07 am

    I've never heard of these! They look amazing though, and it sounds like they're really worth a try!
    Reply
  54. dee taylor says

    January 25, 2013 at 10:08 pm

    These sound so good! I have one question, though. Is the yeast instant yeast, or rapid rise yeast? Or does it matter. Just wondering, thanks!
    Reply
    • Roxana says

      January 26, 2013 at 11:44 am

      Hi Dee, You can use any dry yeast you have on hand. My preference is active dry yeast, but rapid or instant work just as well, the only difference being the rising time Roxana
      Reply
  55. cookingrookie says

    February 3, 2013 at 4:15 pm

    I just saw this recipe, and I totally do not have time to cook anything now, but they look so tempting... I am writing down the recipe and I think I might skip some other chores and make these instead.
    Reply
  56. cookingrookie says

    February 4, 2013 at 2:26 am

    Made them :-). They are wonderful, so fluffy and soft... and the house smelled so good from the sweet coconut milk... I am glad I gave in to this temptation :-). When I started lining out the ingredients, I realized that I had very little all purpose flour, and I got so upset. But then I decided to measure anyway, and it turned out that I had exactly 3 cups - my lucky day! Thanks for the recipe, Roxana. I am so happy to finally try one of your gorgeous breads. Now I know that they taste amazing too :-)
    Reply
  57. Mary Beth says

    February 18, 2013 at 6:56 pm

    Yea a vegan roll I can make! These look so yummy I can't wait to make them, thanks so much for sharing :)
    Reply
  58. FoodieMomCooks says

    April 4, 2013 at 10:11 am

    Lovely recipe,turned out great.Thanks a ton!
    Reply
  59. Molly says

    April 14, 2013 at 10:45 pm

    These look amazing, but I don't want to have to go out and buy grapeseed oil. Could I use coconut oil, or any other type of oil, instead?
    Reply
    • Roxana says

      April 14, 2013 at 10:58 pm

      Hi Molly, You can use vegetable or canola oil instead. Roxana
      Reply
  60. Vicky says

    July 8, 2013 at 4:07 pm

    Do you recommend sweetened or unsweetened. I went to the store and realized they had both.
    Reply
    • Roxana says

      July 8, 2013 at 5:38 pm

      Hi Vicky, Unsweetened coconut milk. I don't think I've seen sweetened one around here. Best, Roxana
      Reply
      • Vicky says

        July 11, 2013 at 9:24 pm

        I just made these, just came out of the oven and are still piping hot. They taste very good, I think I put too much coconut milk in them. The store only had 13.5 oz cans and I wasn't paying attention when I was pouring. Also, the dough was sticky, is this normal? The top is nice and almost made a shell over the rest of the rolls. The inside, well as I said, I think I over drenched them. I'll have to make them again, and soon! Thanks for the recipe!
        Reply
        • Roxana says

          July 12, 2013 at 10:48 am

          Hi Vicky, Thanks for the message. The dough should be soft, not sticky. Next time maybe you should add a pinch more flour or cut on the liquid. As for the rolls, yes, they form a crust on top and the bottom is still wet. As they cool down the milk will be absorbed. If you have other questions, don't hesitate to email me. Best, Roxana
          Reply
  61. Renata says

    July 20, 2013 at 7:00 pm

    Roxana, that's insanely delicious looking and I will have to give it a try sometime soon. The coconut "pool" is just a fantastic idea! So is the use of the cast iron skillet (I will have to borrow this idea, as I have recently purchased one and every chance to use it is very exciting). Needless to say that your photos are superb! Thanks for sharing!
    Reply
  62. Veronica Ng says

    August 28, 2013 at 5:58 am

    Hi Roxana, your bread looks beautiful. It is a very unusual bread with coconut milk pour onto the dough before baking. Would the milk make the bottom of the buns soggy? Thanks a lot for sharing.
    Reply
    • Roxana says

      September 1, 2013 at 3:50 am

      Hi Veronica, The bread is slightly moist at the bottom, but as it sits after baking, all the milk is absorbed. If you worry about soggy buns, you could reduce the milk by 1/4 cup. Roxana
      Reply
  63. veena says

    September 19, 2013 at 1:19 pm

    I baked these delicious buns and blogged about it here. http://www.veenasvegnation.com/2013/09/pani-popo-eggfree.html Thanks for sharing this lovely recipe
    Reply
  64. Berenice Pepe says

    January 24, 2014 at 12:10 pm

    How would these turn out if one used only chickpea flour ? These buns sound absolutely delicious. Am looking for a regular bread recipe also ... is it possible to use only chickpea flour. ? Thanks fo any help you can provide. Bernie
    Reply
    • Roxana says

      January 27, 2014 at 9:43 am

      Hi Berenice, You can not use chickpea flour with these buns. Chickpea flour is too chewy plus the buns need gluten to rise. Gluten is found only in wheat flours.
      Reply
  65. Melissa says

    March 10, 2014 at 10:29 pm

    I want to make these tomorrow but I only have regular oil (or coconut oil) and regular milk or almond milk. Could I make them with these ingredients? Thanks!
    Reply
    • Roxana says

      March 11, 2014 at 9:14 am

      Hi Melissa, You can use regular or coconut oil instead of grape seed oil, but you need coconut milk to pour over the buns
      Reply
  66. Diane Martinez says

    March 12, 2014 at 5:20 pm

    I would like the original receipe from your friend Dionne, can I get that info to look her up, please.. Thank you
    Reply
    • Roxana says

      March 12, 2014 at 5:28 pm

      Hi Diane, Heres the link to Dionne's recipe http://www.tryanythingonceculinary.com/20101124pani-popo-one-good-thanksgiving-hawaiian-roll-recipe/
      Reply
  67. Rebekah says

    April 19, 2014 at 8:53 pm

    I found this when looking for a way to use up coconut milk. I've never made breads with yeast before and though I followed directions, it didn't dissolve so they didn't properly rise. They came out a little dense but otherwise good. I also used applesauce instead of oil as I usually do and worked just fine.
    Reply
  68. Kori says

    May 10, 2014 at 10:37 am

    Hello. I just found this recipe and it looks soooo amazing. Can't wait to make these rolls. But I had an ingredient question: is that coconut milk from a carton (like for drinking) or coconut milk from a can (like for cooking)? Thank you and I look forward to tasting these fantastic looking rolls !
    Reply
    • Roxana says

      May 12, 2014 at 1:31 am

      Hi Kori, the coconut milk used in this recipe is from a can, the cooking type.
      Reply
  69. susanna faygenbaum says

    August 5, 2014 at 6:34 pm

    hi, i just made these with homemade coconut milk, they came out YUM! how do you store these?
    Reply
    • Roxana says

      August 5, 2014 at 8:59 pm

      Hi Susanna, I just cover the rolls with prastic wrap and store them at room temperature. If you want to store them for more than 1 day, you may refrigerate or even freeze them.
      Reply
  70. Lindas says

    September 28, 2014 at 1:56 pm

    Hi, just now making these, trying them in my bread machine, dough cycle, and will take out for second rise and cook according to recipe instructions. Have a question on the sugar. The ingredients call for 1/4 - 1/3 cup of sugar, but does not note to add this to flour mixture. Is the entire amount to be sprinkled on top just before baking or did I miss something in the instructions? Thanks, Linda
    Reply
  71. Linda says

    September 28, 2014 at 2:01 pm

    Yes, I just now see I did miss something. The sugar is added at the end, mixed with coconut mile. Sorry! You don't need to post either of these comments. However, I can let you know if the bread machine worked all right, if you like. Thanks, Linda
    Reply
    • Roxana says

      September 28, 2014 at 2:13 pm

      Hi Linda, No worries. Glad to see your figured it all out. Please come back and let us know how it turns out using the bread machine. Thanks, Roxana
      Reply
  72. Amjad+Jindran says

    October 31, 2014 at 1:17 pm

    Can we make this Sourdough type rather then making it sweet, i mean add salt then sugar, would like to try loos yummy, thanks Roxana.
    Reply
    • Roxana says

      November 1, 2014 at 7:03 am

      Hi Amjad, Pani popo are sweet buns, but if you want more of a savory bun, you can probably cut the sugar amount in half and completely skip the sugar on the top.
      Reply
  73. jen says

    November 29, 2014 at 4:46 pm

    what type of yeast is used? Active dry or rapid rise? I would like to make the dough in a bread machine too, do you have any suggestions as far as the order of adding each ingredient? Thank you for the recipe!
    Reply
    • Roxana says

      December 4, 2014 at 9:16 pm

      Hi Jen, I prefer active dry yeast but you can use rapid rise yeast as well. As for the order, I guess you have to follow your bread machine directions. I have never used one and don't know what to advice you. Roxana
      Reply
  74. Glenn A says

    May 2, 2015 at 4:43 am

    Thanks for your version of the Pani Popo Recipe. Native to Hawaii (and Hawaiian), Pani popo is not a Hawaiian but Samoan recipe. Looks great though
    Reply

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  1. Chocolate And Coconut Bar Recipe | Easy Energy Bar Recipes | Tomato Blues says:
    April 18, 2015 at 4:08 am
    […] s Home Baking. Considering that Roxana s actually an avid baker, i must have baked these Pani Popo, a hawaiian bread recipe. But then, i had had too much bread the last week and i really wanted a no […]
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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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