Pani Popo (Coconut Buns) are one of our favorite Polynesian foods. This recipe was shared with us many years ago by some good friends who have Tongan roots. While traditional versions of this dish use a homemade yeast dough, we've found that frozen roll dough works well and tastes incredibly delicious. They are so easy to throw together.
If you've never tried Pani Popo before, you MUST TRY this recipe.
Pani Popo:
18 Rhodes frozen roll dough
1 can coconut milk
1/2 cup sugar
1/4 cup flour
In a small bowl, whisk the coconut milk, sugar and flour together until smooth. Pour in the bottom of a 13x9 pan and shake to coat the bottom. Place frozen dough on top of the coconut mixture, spacing evenly apart and allow to rise 4-5 hours. Bake at 350 degrees for approximately 18-20 minutes. Serve warm or cool.
** To speed up the process, you can partially thaw the dough before placing it in the pan. Place 9 frozen rolls on a glass plate, space them an inch or so apart. Spray a piece of plastic wrap with cooking spray and place loosely over the rolls. Microwave on high for 30 seconds, then flip all the rolls over and microwave for 30 seconds more. Repeat with the remaining 9 rolls. These will only need to rise 2-3 hours before baking.
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