Best 2 Pani Popo Hawaiian Coconut Bread Recipes

Pani popo hawaiian coconut bread, also known as Hawaiian popovers or coconut rolls, is a classic Hawaiian sweet bread with a unique and airy texture that is enjoyed by locals and tourists alike. This delicious treat is prepared using a batter-based dough made with flour, sugar, yeast, coconut milk, and eggs, resulting in a light and fluffy interior with a slightly crispy exterior. The addition of coconut milk and freshly shredded coconut gives it a distinct coconut flavor and aroma, which makes it an iconic Hawaiian specialty that can be enjoyed for breakfast, lunch, or as a delightful snack. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating the perfect pani popo hawaiian coconut bread, ensuring a successful baking experience and a taste of paradise in every bite.

Here are our top 2 tried and tested recipes!

PANI POPO (HAWAIIAN COCONUT BREAD)

Pani Popo (Hawaiian Coconut Bread) image

Delicious Hawaiian bread that anyone will love--even those who don't like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool.

Provided by Kasey

Categories Bread Holiday Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 4

Ingredients

1 (12 ounce) package frozen dinner rolls, thawed
1 (10 ounce) can coconut milk
3 tablespoons sweetened condensed milk
¾ cup white sugar, or to taste

Steps:

Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

Nutrition Facts : Calories 194 calories, Carbohydrate 30.3 g, Cholesterol 2.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 159 mg, Sugar 16.6 g

PANI POPO (HAWAIIAN COCONUT BREAD)

Pani Popo (Hawaiian Coconut Bread) image

I had this once before at a church function and I had to search the internet looking for it. Anyways, I found it and because it wasn't on zaar I thought I should post it here. This was the caption on the recipe "Delicious Hawaiian bread that anyone will love - even those who don't like coconut! Eat it for desert or with any meat hot off the grill. Taste great warm or cool."

Provided by Sabia

Categories Quick Breads

Time 40m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (12 ounce) package frozen dinner rolls, thawed
1 (10 ounce) can coconut milk
3 tablespoons sweetened condensed milk
3/4 cup white sugar (to taste)

Steps:

Coat a 9x13 inch baking dish with cooking spray.
Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating.
Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
Bake for 30 minutes in the preheated oven, until golden brown.
Let cool for a few minutes before separating and serving.

Nutrition Facts : Calories 196.8, Fat 6.9, SaturatedFat 4.6, Cholesterol 1.9, Sodium 167.3, Carbohydrate 31.6, Fiber 1.4, Sugar 17.4, Protein 3.4

Tips:

Use fresh coconut milk for the best flavor. You can make your own coconut milk by blending 1 cup of shredded coconut with 2 cups of hot water. Let it sit for 5 minutes, then strain through a cheesecloth.
If you don't have coconut milk, you can substitute 1 cup of milk and 1/2 cup of shredded coconut.
Add a little bit of vanilla extract or almond extract for extra flavor.
To make the bread even more moist, add an extra egg or 1/2 cup of mashed banana.
For a crunchy topping, sprinkle some chopped nuts or shredded coconut on top of the bread before baking.
Pani popo can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Pani popo is a delicious and easy-to-make Hawaiian coconut bread that is perfect for any occasion. With its moist texture, sweet flavor, and hints of coconut, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to bake, give pani popo a try. You won't be disappointed!