Pani Popo, Samoan Coconut Bread

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Pani Popo, Samoan Coconut Bread

 

18 frozen dinner rolls or homemade dough but this is quicker

1 13 1/2 ounce can coconut milk

water

1 cup sugar

2 tablespoons cornstarch

lightly grease a 9x13-inch baking dish.

 

Line the 18 rolls (3 across and 6 down), and set aside to let rise according to

package directions.

In a saucepan, add the coconut milk, fill the can with water and add to

saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of

cold water until all the clumps are gone, set aside.

Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3

minutes (sauce will thicken a little), then remove sauce from heat.

Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce

over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls

back in the oven and continue baking the rolls with the sauce until the tops of

the rolls are golden brown.

Remove pan and allow a few minuites to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or just

make a second pan of Pani Popo.

Yields 18 rolls