Pani Popo are tender Samoan coconut rolls with a soft, pillowy crumb and a sweet, sticky coconut glaze. The dough is simple yet rich thanks to coconut milk and coconut oil, and the baked buns are finished with a luscious coconut sauce that soaks into the bread.
Whenever I bake a tray, they disappear fast—rarely any leftovers. They’re that irresistible.
This recipe first appeared on April 28, 2020 and was updated with new photos and notes on February 25, 2024.
Recipe Notes
- Texture: Soft, fluffy rolls drenched in a sticky, sweet coconut glaze.
- Flavor: Coconut is the star—both in the dough and the sauce—paired with the warm aroma of yeasted bread.
- Simple: The method is straightforward, and because the dough rarely needs extra flour while kneading, cleanup is minimal.
- Best warm: These are most delightful straight from the oven, though they’re pleasant at room temperature as well.
Key Ingredients
A few quality ingredients make excellent pani popo. Notes below will help you get the best results:
Active dry yeast: Helps the dough rise and develop flavor. You can use instant (quick-rise) yeast instead—if you do, skip the activation step and add it straight to the flour.
Flour: All-purpose flour works well for a tender, soft roll.
Coconut oil: Use virgin or refined coconut oil for moisture and richness. Melted butter (regular or vegan) can also be substituted.
Coconut milk: Full-fat canned coconut milk gives the richest flavor and texture. Half the can is used in the dough and the remainder in the sauce.
Tips to Make Fluffy Samoan Coconut Rolls
Water temperature: Use lukewarm water around 100°F (38°C). Too cold won’t activate the yeast; too hot can kill it.
Avoid extra flour: Don’t over-flour your work surface. Adding too much will make the rolls dense and tough. If the dough sticks, use only a light dusting.
Bench scraper: If the dough clings, a bench scraper helps lift and shape without adding flour.
Let it rise: For light, airy buns, allow the dough to double in size. Depending on temperature and humidity, this may take longer than an hour.
Coat evenly: Use a pastry brush or spoon to evenly distribute the coconut sauce over the buns so each roll soaks up the glaze.
Pani Popo Recipe
Ingredients
Bread
- ¼ cup lukewarm water (about 100°F/38°C)
- 2¼ teaspoons active dry yeast
- 3½ cups all-purpose flour
- 1¼ teaspoons fine salt
- ¼ cup granulated sugar
- ¼ cup coconut oil, melted
- 6.75 fl oz canned coconut milk
Sweet coconut sauce
- 6.75 fl oz canned coconut milk
- ½ cup granulated sugar
Instructions
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Combine lukewarm water, a portion of the sugar, and yeast in a small bowl. Let sit about 5 minutes until frothy.
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In a large bowl, whisk together the flour and salt. Add the canned coconut milk, melted coconut oil, and the activated yeast mixture. Mix until the dough comes together, then turn it out onto a clean surface.
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Knead about 5 minutes until smooth and elastic. Place the dough in a bowl greased with coconut oil, cover, and let rise until doubled, roughly an hour depending on conditions.
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Gently deflate the dough, divide into 12 equal portions, and shape into balls. Arrange them in a greased 9×13-inch pan, cover, and let rise again for about 45 minutes.
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While the rolls rise, whisk together the remaining coconut milk and sugar to make the sweet coconut sauce. Set aside.
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Preheat the oven to 350°F (180°C).
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Pour about two-thirds of the coconut sauce over the risen buns, then bake for about 30 minutes until golden and cooked through.
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When the buns come out of the oven, pour the remaining coconut milk mixture over them so the sauce soaks into the rolls.
Nutrition
Storage Directions
These sweet rolls are best enjoyed fresh from the oven. If you have leftovers, follow these storage tips:
Storing: Let the rolls cool completely, then place in an airtight container. Store in a cool, dark place like a pantry or refrigerate for 2–3 days.
Freezing: Wrap each bun individually in foil and place in a freezer bag. Thaw in the refrigerator, then warm in the oven for a few minutes to restore softness.
Frequently Asked Questions
Enjoy them for breakfast, as a snack, dessert, or alongside dinner. They pair beautifully with coffee or tea.
Common causes are inactive yeast, insufficient rising time, or over-flouring while kneading. Check yeast freshness and allow adequate rising.
Yes. Arrange the shaped dough balls in the pan, cover with plastic wrap, and refrigerate overnight. Bring to room temperature about 45 minutes before baking and pour the coconut sauce on just before baking.
More Tropical Flavors
Explore other tropical treats such as mango lime sorbet, mango boba tea, vegan coconut cream pie, coconut macaroons, and coconut Boston cream pie for more coconut-forward desserts and drinks.