30-Minute Gooey Fluffy Coconut Rolls 🇼🇸 Pani Popo

Preheat the oven to 350 degrees Fahrenheit.

Take a 9x13 baking dish and butter it or spray it with cooking spray.

Place 12 frozen Rhodes dinner rolls equidistantly apart in the baking dish.

Cover the dish with plastic wrap and let it sit at room temperature for 3 to 5 hours or until the rolls are nicely risen.

In a saucepan, heat 1 cup of Thai Kitchen coconut milk and 1 cup of sugar to create a coconut syrup.

Stir the mixture until the sugar is completely dissolved and there are no crunchy bits at the bottom.

Add the rest of the coconut milk to the saucepan and let it boil for 5 minutes, stirring occasionally to prevent burning.

Once the syrup is cooked, pour it into a pan to cool off quickly before using it on the rolls.

Once the rolls have risen, pour about 2/3 of the cooled coconut syrup over the rolls, ensuring each roll gets some syrup.

Bake the rolls in the preheated oven for 25 to 30 minutes, or until they are golden and poofy.

After baking, remove the rolls from the oven and pour the remaining coconut syrup over them while they are still hot.

Equipment Needed

Dietary

Allergens