Panipopo / Samoan Coconut Buns

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk offers a lower-calorie option while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

In a bowl, combine 2 cups of plain flour, 1/2 teaspoon of salt, 25 g of softened butter or table spread, 1 1/2 tablespoons of sugar, and 1 1/2 teaspoons of bread makers yeast.

Add 1 cup of warm tap water and mix until it forms a glossy batter, adjusting with an extra 1/2 cup of water if needed.

Cover the bowl with a lid or cling film and let it rise for about 2 hours or until doubled in size.

In the meantime, prepare the sauce by mixing 1 can of coconut cream with 1/2 cup of sugar and 2 tablespoons of flour, adding water to achieve desired consistency.

Taste the sauce and adjust sweetness if necessary, adding more sugar if desired.

Knead the dough until it is no longer sticky, adding flour as needed.

Roll the dough into a long shape and cut into 12 pieces, then tie each piece into a knot.

Place the knots into a tray with a lip to hold the sauce, and let them rise for another 45 minutes to 1 hour.

Preheat the oven to 200°C and bake the buns for 20 minutes.

Pour half of the coconut cream sauce over the buns and return to the oven for another 20 minutes, reducing the temperature to 180°C if needed.

Let the buns cool for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens