Panipopo is a beloved Samoan dessert that transforms simple bread rolls into an extraordinary treat by baking them in a rich, creamy coconut sauce. These pillowy soft rolls absorb the sweet coconut mixture as they bake, creating a dessert that’s part bread pudding, part cinnamon roll, and entirely irresistible. The name “panipopo” literally means “coconut bread” in Samoan, and this traditional recipe has been bringing families together for generations. What makes panipopo truly special is how the rolls soak up the coconut sauce during baking, resulting in a golden-topped dessert with a custardy bottom and tender, flavorful rolls throughout. This recipe serves 8-10 people and creates the perfect ending to any meal or a delightful afternoon treat with coffee or tea.
The Magic of Panipopo
What sets panipopo apart from other sweet breads is its unique baking method. Instead of simply glazing finished rolls, the bread is placed directly into a baking dish filled with coconut sauce and baked together. This technique allows the rolls to absorb the coconut mixture from the bottom while developing a beautiful golden crust on top. The result is a dessert with multiple textures in every bite – the slightly crispy top gives way to soft, coconut-infused bread, while the bottom develops an almost custard-like consistency that’s absolutely divine.
Ingredients for the Rolls
To make the bread portion of your panipopo, gather these ingredients:
- 3 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk
- ¼ cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
These simple ingredients create a soft, slightly sweet dough that serves as the perfect base for absorbing all that delicious coconut sauce. The key is using warm milk to activate the yeast and creating a dough that’s soft and pliable.
Ingredients for the Coconut Sauce
The coconut sauce is where the magic happens. You’ll need:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- ½ cup brown sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
This combination creates a rich, creamy sauce that’s not overly sweet but perfectly balanced with coconut flavor. The brown sugar adds depth while the salt enhances all the other flavors.
Making the Dough
Start by dissolving the yeast in warm milk with a pinch of the sugar. Let it sit for about 5 minutes until it becomes foamy, which tells you the yeast is active. In a large mixing bowl, combine the flour, remaining sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, egg, and vanilla extract.
Mix everything together until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft and slightly tacky but not sticky. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping the Rolls
Once the dough has risen, punch it down gently and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball by cupping your hand over it and rolling it in small circles on the work surface. This creates tension on the surface of the dough, which helps the rolls maintain their shape during the final rise and baking.
Arrange the shaped rolls in a greased 9×13 inch baking dish, spacing them about an inch apart. Cover with a clean kitchen towel and let them rise again for about 30-45 minutes, until they’re puffy and nearly touching each other.
Preparing the Coconut Sauce
While the rolls are doing their final rise, prepare the coconut sauce by whisking together all the sauce ingredients in a large bowl. Make sure the brown sugar is completely dissolved and the mixture is smooth. The sauce should be pourable but rich and creamy. If it seems too thick, add a tablespoon of regular milk to thin it slightly.
Baking Your Panipopo
Preheat your oven to 350°F. Once the rolls have completed their final rise, carefully pour the coconut sauce around and between the rolls, making sure not to deflate them. The sauce should come about halfway up the sides of the rolls. Don’t worry if it seems like a lot of liquid – the rolls will absorb much of it during baking.
Bake for 25-30 minutes, until the tops of the rolls are golden brown and the sauce is bubbling around the edges. The rolls should spring back lightly when touched, and a toothpick inserted into the center of a roll should come out clean.
Serving and Enjoying
Let the panipopo cool for about 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. The dessert is best enjoyed warm, when the contrast between the soft rolls and the creamy coconut sauce is most pronounced. Serve it directly from the baking dish, making sure each person gets both roll and sauce.
Storage and Reheating
Panipopo can be covered and stored in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 20-30 seconds, or reheat the entire dish in a 300°F oven for about 10 minutes. The coconut sauce may firm up when cold but will become creamy again when warmed.
Tips for Perfect Panipopo
The key to exceptional panipopo lies in getting the right consistency for both the dough and the sauce. Your dough should be soft and pillowy, so don’t add too much flour during kneading. For the sauce, make sure all ingredients are well combined and smooth before pouring over the rolls. If you want extra coconut flavor, you can add a handful of shredded coconut to the sauce before baking.
