Panipopo

Panipopo (Samoan Coconut Rolls)

Panipopo is a beloved Samoan dessert of soft, pillowy bread rolls baked in a sweet, rich coconut cream sauce. The rolls soak up the sauce as they bake, becoming tender and saturated with tropical flavor.

Prep

15 min

Cook

30 min

Total

45 min

Serves

8 rolls

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) bread flour, or all-purpose flour
• •10 g (2 tsp) instant yeast
• •50 g (¼ cup) granulated sugar
• •5 g (1 tsp) fine sea salt
• •60 g (¼ cup) unsalted butter, softened
• •240 ml (1 cup) whole milk, lukewarm (about 38°C / 100°F)
• •1 whole (1 large) egg, room temperature
• •400 ml (13½ fl oz) thick coconut cream, use canned coconut cream, not coconut milk, for the traditional richness
• •120 ml (½ cup) heavy cream
• •80 g (⅓ cup) granulated sugar, for the coconut sauce

Steps

1. 1 In the bowl of a stand mixer, combine the flour, instant yeast, 50 g sugar, and salt. Add the butter, egg, and warm milk and mix with the dough hook on low until a shaggy dough forms, then knead on medium for 8-10 minutes until smooth and elastic (the dough should spring back when poked).
2. 2 Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
3. 3 While the dough rises, make the coconut sauce: gently warm the coconut cream, heavy cream, and 80 g sugar in a saucepan over medium-low heat, stirring until the sugar dissolves. Do not let it boil. Remove from heat and set aside.
4. 4 Punch down the risen dough and divide it into 8 equal pieces (about 100 g each). Shape each piece into a smooth ball by tucking the edges underneath.
5. 5 Grease a 23 x 33 cm (9 x 13 inch) baking dish with butter. Arrange the dough balls in the dish with a little space between each.
6. 6 Pour the warm coconut cream sauce evenly over and around the rolls, letting some pool at the bottom of the dish.
7. 7 Cover loosely with a clean towel and let the rolls rise again for 30-40 minutes, until puffy. They should look noticeably larger but need not double, as the sauce slows the rise.
8. 8 Preheat the oven to 180°C (350°F).
9. 9 Bake the rolls on the middle rack for 25-30 minutes, until the tops are golden brown and the coconut sauce is bubbling around the edges. To check doneness, lift a roll with a fork; the underside should be cooked through and no longer doughy, and an instant-read thermometer inserted into the center of a roll should read at least 90°C (195°F).
10. 10 Remove from the oven and let the panipopo rest for 5-10 minutes so the rolls absorb the sauce and finish setting. Serve warm in shallow bowls, spooning extra coconut sauce from the dish over each roll.