I’d love to tell you that I had these on a lovely tropical vacation and had to come home to make my own recipe, but alas, the truth is a little less exciting. A private chef, Lindsay, whipped these Pani Popo Coconut Rolls at a blogging retreat, and let’s just say that I overdid it on the carbs that night.
I adapted my quick dinner roll recipe to make more and then added a simple sweetened coconut sauce. If you’ve never had these, they are soft, but gooey. The bottoms are saturated in the silky goodness of the sauce and I take it one step further, rolling mine around in it before placing it on my plate.
They don’t require anything else — no butter or jam; maybe just a tiny sprinkle of flaky sea salt if you are into combining sweet and salty. But otherwise, they are pretty tasty right from the oven.
What to Have Ready
These pani popo are definitely not your average rolls! These rich, sweet, coconut-soaked buns will have everyone reaching for seconds (or thirds!) A full list of ingredients with measurements is available in the printable recipe card below.
For the rolls:
- Whole Milk – This makes the rolls super soft and rich. Warm it gently before adding the yeast.
- Rapid Rise Dry Yeast – This gives the dough that gorgeous, fluffy lift. Make sure it’s fresh and that you store it in the fridge.
- Sugar – Sugar adds just the right amount of sweetness to the dough.
- Unsalted Butter – Butter makes everything better — especially bread! Half of it goes in the dough, and half gets brushed on for that golden crust.
- Eggs – These help bind the dough and add richness.
- Coarse Sea Salt – Salt makes the flavors of the other ingredients pop.
- Flour – This is your base, of course. All-purpose flour works best, but bread flour is an option for a chewier texture.
For the coconut sauce:
- Canned Unsweetened Coconut Milk – Creamy and tropical, coconut milk is the star of the sauce! Make sure you grab unsweetened.
- Cornstarch – Just a bit of cornstarch thickens the sauce to the perfect consistency. Stir it in before heating to avoid lumps.
- Flaky Sea Salt – This is optional, but a sprinkle over the top adds texture and a salty contrast to all of the creamy sweetness.
- Sugar – Sugar gives the sauce just a little sweetness.
- Coarse Sea Salt – A pinch in the sauce helps keep it from being too sweet and balances the coconut.
Time to Make the Magic Happen
These pani popo coconut rolls come together easier than you’d think, and the final result is soft, golden-topped rolls in a luscious coconut sauce.
- Warm the milk. Gently heat it until it’s warm to the touch, not scorching.
- Activate the yeast. Stir together the yeast and sugar in a mixing bowl, pour in the warm milk, and let it hang out until it’s frothy.
- Prep the pan. Melt the butter and swipe a generous layer over your baking dish. This gives the rolls their slightly crisp bottom.
- Mix the dough. Add the rest of the melted butter, eggs, and salt to the yeast mixture, then start mixing in the flour a cup at a time. Mix just until it comes together.
- Knead the dough. Let your mixer do the work or use your hands until the dough pulls away from the sides and feels smooth and elastic.
- Shape and rest. For 12 evenly sized rolls and nestle them in your buttered pan. They’ll rise and puff up as they rest. Cover them and let them rise briefly while you make the sauce.
- Make the coconut sauce. Whisk the sugar and cornstarch first, then stir in the coconut milk and salt. Heat gently until it’s smooth and the sugar dissolves.
- Pour and bake. When the rolls have risen, pour the coconut sauce all over the top. Bake until the tops are browned.
- Finish with salt. Sprinkle with flaky sea salt if you like a salty-sweet combination.
Side Dishes to Swoon Over
These pani popo coconut rolls may seem like dessert, but they’re also great as a side dish. Try them with slow-cooked ribs, roasted chicken, or even a curry — the coconut pairs perfectly with spiced and savory dishes.
If you want to lean into the tropical vibe, serve them alongside pineapple coleslaw, mango ice cream, or a poke bowl. Or, instead, use them in place of your typical buns for ham and cheese sliders or burgers and paninis.
Storage and Freezing
These rolls can be stored at room temperature, in the fridge, or frozen if you’re planning ahead. If you’re keeping them at room temperature, they should last for 2-3 days.
Make Ahead
You can make the pani popo dough a day ahead and let it rise in the fridge overnight. Just let it come back to room temperature before shaping and baking.
How to Store
Store leftovers in an airtight container in the fridge. Reheat gently in the microwave or oven so they’re warm and soft again.
Can I Freeze Coconut Rolls?
Freeze the baked rolls (without sauce or with sauce poured on after baking) in a tightly sealed container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Your Questions Answered
You can, but it won’t be the same. Homemade dough is what gives them that soft, pillowy texture.
Yes! Sweetened versions or coconut cream will change the flavor and texture — stick with the unsweetened canned version.
You might have added too much flour, or your yeast didn’t activate properly. Make sure to measure loosely and let the dough rise fully.
More Sweets
If you’re looking for more handheld sweets, you’re in the right place! Check out more of our most popular treats.
Pani Popo (Samoan Coconut Sweet Rolls)
Ingredients
For the Rolls:
- 2 cups whole milk
- 1 packet rapid rise dry yeast , or 2 1/4 teaspoon
- 1/3 cup sugar
- 1/2 cup unsalted butter , divided
- 2 eggs , room temperature
- 1 teaspoon coarse sea salt
- 6 cups flour
For the Coconut Sauce:
- 13.5 ounce canned unsweetened coconut milk
- 1/2 cup sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon coarse sea salt
- flaky sea salt , optional
Instructions
- Heat the 2 cups whole milk in a microwave safe bowl or measuring cup for 60-90 seconds or until it comes to a temperature between 105°-115°F. If hotter, allow to cool before adding, it will kill the yeast.
- In a large mixing bowl or a stand mixer fitted with the bread hook, combine the 1 packet rapid rise dry yeast and 1/3 cup sugar, giving a quick stir to combine. Add the warm milk and allow to bloom for 10 minutes. The mixture should be frothy and fragrant. If the dough does NOT rise, stop right here- it means that the yeast was no active, the water was too hot and killed it or the water was not hot enough to bloom. The rolls will not turn out if the yeast does not activate.
- Preheat the oven to 400°F. Melt the 1/2 cup unsalted butter in a microwave safe dish. Melt it and then baste about 2 tablespoons of it all over a 9×13 baking dish or large cast iron pan. Set aside the pan and the butter.
- After the yeast has bloomed, stir in the the remaining melted unsalted butter, 2 eggs, and 1 teaspoon coarse sea salt to the yeast mixture. Add the 6 cups flour, 1 cup at a time, mixing between each addition until just combined. Do not overmix.
- Knead until the bread dough comes together and slaps against the side of the bowl.
- Turn the dough onto a lightly floured cutting board or work surface. Divide the dough into 12 equally sized balls and place them into the prepared 9×13 baking dish or large cast iron pan. They might not touch now, but will come close when they rise. Cover and allow to rise for 10-15 minutes. Meanwhile, make the coconut sauce (listed below).
- When you are ready to bake the rolls, pour the coconut sauce over the tops of the rolls. It will pool in the bottom, this is normal.
- Bake the rolls, uncovered, for 20-25 minutes, or until the tops are golden brown browned. Sprinkle gently with flaky sea salt, if desired.
Coconut Sauce:
- In a small saucepan, before you add heat, stir together the 1/2 cup sugar and 1 teaspoon cornstarch . Then stir in the 13.5 ounce canned unsweetened coconut milk and 1/4 teaspoon coarse sea salt over low heat until the sugar has dissolved.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
