How to Make Pani Popo - Samoan Sweet Coconut Rolls

Mix together 2 cups milk, 2 tablespoons yeast, 1/4 cup sugar, 2 teaspoons salt, and 2 large eggs.

Add 6 tablespoons of softened butter to the mixture.

Slowly add in 5 cups of flour until the dough starts to come off the bowl easily.

Flour a flat surface and knead the dough, sprinkling flour when it becomes sticky.

Transfer the dough to a lightly greased mixing bowl, cover it with a towel, and let it rise for 90 minutes.

Heat a saucepan over medium heat and add 2 cans of coconut milk, 1 cup of sugar, 1/4 teaspoon salt, and 3 teaspoons corn starch.

Stir constantly until the mixture begins to thicken slightly, about 5 to 7 minutes, then set aside to cool.

Once the dough has risen, punch it to deflate it and divide it into 12 to 14 pieces, shaping each into a ball.

Place the rolls in a 9 by 13 pan or a skillet, cover, and let rise for another 45 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Uncover the rolls and add enough coconut sauce to cover the bottom.

Bake the rolls for 25 minutes or until golden brown.

Pour the remaining coconut sauce over the rolls or save some for individual servings.

Equipment Needed

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