Pillowy soft sweet bread rolls baked in a pool of caramelized coconut cream sauce, creating a luscious sticky-bottomed treat that is pure Samoan comfort.
Instructions
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1
Mix flour, yeast, 60g sugar, and salt. Add warm water, oil, and egg. Knead 10 min until smooth.
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2
Cover and let rise 1 hour until doubled.
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3
Punch down, divide into 12 equal balls. Place in greased baking dish.
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4
Let rise 30 min until puffy.
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5
Whisk coconut cream with 100g sugar. Pour over and around the rolls.
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6
Bake at 180C for 25-30 min until golden brown and coconut sauce is bubbly and caramelized.
Did You Know?
Panipopo is so popular in Samoa that bakeries sell out within hours of opening, and the sweet coconut aroma wafting from ovens signals that fresh panipopo is ready.
The Story Behind Panipopo
Panipopo represents the creative merging of European bread-baking traditions brought by missionaries with Samoa's beloved coconut. The result is a uniquely Samoan creation that has become one of the most craved desserts in the Pacific, with every family claiming the best recipe.
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