Pani Popo Hawaiian Coconut Bread
Experience the irresistible tropical charm of Pani Popo, a classic Hawaiian Coconut Bread that’s soft, sweet, and drenched in creamy coconut goodness. This delectable recipe combines tender, homemade rolls with a luxurious sauce made from coconut milk and sweetened condensed milk, creating a dessert-bread hybrid that’s perfect for any occasion. With only 20 minutes of hands-on prep time and a simple rise-and-bake process, this dish is as easy to make as it is indulgent. Each bite is infused with the unique flavor of coconut, making it a crowd-pleaser at potlucks, brunches, or family dinners. Serve warm to enjoy the rich, gooey coconut sauce soaking into the fluffy bread—pure tropical bliss! Perfect for coconut lovers and fans of Hawaiian-inspired cuisine, Pani Popo is a must-try that transforms simple pantry staples into a slice of paradise.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 2 tablespoons Vegetable oil
- 1 large Egg
- 13.5 ounces Coconut milk
- 0.5 cups Sweetened condensed milk
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
In a separate bowl, mix the warm water, vegetable oil, and egg until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Knead the dough for about 8-10 minutes on a lightly floured surface or in a stand mixer with a dough hook until smooth and elastic.
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel. Allow the dough to rise in a warm place for 1-2 hours or until doubled in size.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and arrange them in a greased 9x13-inch baking dish.
Cover the dish with a towel and let the dough balls rise for another 30 minutes or until puffy.
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the coconut milk and sweetened condensed milk until smooth.
Pour the coconut milk mixture evenly over the risen dough balls in the baking dish.
Bake the bread in the preheated oven for 30 minutes or until the tops of the buns are golden brown and the coconut sauce is bubbling.
Remove from the oven and allow the bread to cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 490.4 g | 178% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 160.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 540 mg | 42% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
