Best 2 Auntie Imes Easy Pani Popo Samoan Coconut Bread Recipes

Auntie Ime's Easy Pani Popo is a delectable and authentic Samoan coconut bread that offers a taste of the Pacific Islands. This simple yet flavorful bread showcases the unique combination of coconut milk, flour, sugar, and yeast, resulting in a soft, airy texture and a sweet, coconutty aroma. Whether you're a seasoned baker or a passionate home cook, this recipe is designed for both beginners and experienced bakers alike. With step-by-step instructions and a detailed list of ingredients, you'll be able to effortlessly recreate this Samoan delicacy in your own kitchen and share a piece of paradise with your loved ones.

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AUNTIE IME'S EASY PANI POPO - SAMOAN COCONUT BREAD RECIPE - (4.3/5)

Auntie Ime's Easy Pani Popo - Samoan Coconut Bread Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 5

Ingredients

18 frozen dinner rolls
1 (13.5-ounce) can coconut milk
Water
1 cup sugar
2 tablespoons cornstarch

Steps:

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 refrigerated for another batch of pani popo.

EASY PANI POPO, SAMOAN COCONUT BREAD

Easy Pani Popo, Samoan Coconut Bread image

I found this recipe off of the Rhodes website. I just love this bread, but don't want to go through the tedious task of making it from scratch. This is a faster way to enjoy this island favorite.

Provided by ChamoritaMomma

Categories Yeast Breads

Time 1h25m

Yield 18 Rolls, 18 serving(s)

Number Of Ingredients 5

Ingredients

18 frozen dinner rolls
1 (13 1/2 ounce) can coconut milk
water
1 cup sugar
2 tablespoons cornstarch

Steps:

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.

Nutrition Facts : Calories 392.2, Fat 9.2, SaturatedFat 4.6, Cholesterol 3.4, Sodium 469.1, Carbohydrate 68.5, Fiber 1.8, Sugar 27.3, Protein 9.6

Tips:

Choose the right coconut milk. Fresh coconut milk is the best option for making pani popo, as it has a richer flavor and a creamier texture. However, canned coconut milk can be used as a substitute.
Use a heavy-duty blender or food processor. The batter for pani popo is thick and dense, so it is important to use a powerful blender or food processor to mix it well.
Do not overmix the batter. Overmixing the batter can make the pani popo tough and dense. Mix just until the ingredients are combined.
Let the batter rest before baking. Allowing the batter to rest for at least 30 minutes before baking allows the flavors to develop and the batter to thicken.
Bake the pani popo in a preheated oven. This will help to ensure that the bread cooks evenly.
Do not open the oven door during baking. Opening the oven door during baking can cause the pani popo to fall.
Let the pani popo cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Pani popo is a delicious and easy-to-make bread that is perfect for any occasion. Whether you are serving it at a potluck, a party, or just for a snack, this bread is sure to be a hit. With its rich coconut flavor and moist, fluffy texture, pani popo is a bread that everyone will love.