Ingredients
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18
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1
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1
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2
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Directions
Easy Pani Popo, Samoan Coconut Bread,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.,I have made this but not with this recipe I’ll try it this way then I’ll come back… I would pour over dough then I will bake it but my sauce just gone maybe a little smear but I would like to have more sauce… I’ll try it halfway thru the baking.,My coconut syrup wasn’t as thick as I would have liked; maybe because used lite coconut milk or should have cooked it longer? Anyway, next time, I think I’ll only put in only 1/2 can of water, if that. Also, it’s important that the top of roles actually be medium-brown, not lightly golden. If you take them out when only lightly golden, they’ll be too mushy. Much better cooked a little longer. We really liked this with our conch fritters and rice&beans. Different and couldn’t be easier. BTW, start making that coconut sauce as soon as the rolls go in the oven; don’t wait.
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Remove Pan and Allow a Few Minutes to Cool. Serve Warm. |
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5
Done
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Left Over Sauce Can Be Used to Smother Rolls When Served Individually or Just Make a Second Pan of Pani Popo. |
