Welcome to my Samoan Coconut Buns (Pani Popo) recipe, the most popular recipe on my website so far. These coconut scented fluffy buns are baked in a sweet coconut sauce and are just all sorts of dreamy. Check out all the wonderful reviews below and be inspired to make them too.
My Samoan husband Paul introduced me to Coconut Buns (Pani Popo) and I am so glad he did! They are soft, sweet buns, cooked in a delicious, creamy coconut sauce. If you are new to bread making, check out my how to knead dough post for a more in-depth look at kneading.
TRY MY OTHER PARĀOA (BREAD) RECIPES:
Feel like a different type of scroll than Pani Popo? Then try my Sticky Maple and Pecan Scrolls or for something different, take a look at my Gingerbread Scrolls. Find more of my bread recipes here.
Videography and photography by Sarah Henderson.
Coconut Buns (Pani Popo) Ingredients:
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Vanilla: I love the flavour of vanilla in most of my baking and it pairs beautifully with the coconut in this recipe but feel free to leave it out if you want.
- Sugar: Use huka hāura (brown sugar) or huka mā (white sugar) in the dough.
- Coconut milk and Cream: Both are used in this recipe. I use the full fat versions but the light versions can be used, the final outcome will just be slightly different.
Expert Advice:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
Follow the kneading times. I know we want to cut down on the times but they are there for a reason. A few extra minutes kneading can change dense buns in to light and fluffy ones. If you need some more tips, check out this How to Knead Dough post.
When hand kneading use the palm of your hands, not your fingers. The dough and hands seem to get much stickier when it is worked like that, so work those palms in to the dough.
Make sure the Coconut Sauce is only lukewarm when you are pouring it over the unbaked buns. Yeast does not like super hot temperatures (unless it is being baked of course).
Step by Step Instructions for Coconut Buns (Pani Popo):
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Activate the yeast:
Add ½ C of the miraka kokonati (coconut milk) in to a large mixing bowl. Reserve the remaining milk for the coconut sauce. Add the wai wera (hot water), huka one (caster sugar), and īhi tere (instant yeast) in to the bowl with the ½ C of miraka kokonati.
Stir well and leave for 5 – 10 minutes for the yeast to activate.
The īhi (yeast) has activated when it has floated to the top.
2. Make the Coconut Buns (Pani Popo) Dough:
Add the hēki (egg), wanira (vanilla), tote (salt) and puehu parāoa kounga (high grade flour) to the yeast mixture. Stir it with a bread knife in the bowl until a shaggy dough comes together.
3. Knead the Dough:
If you are using a stand mixer: Using a dough hook, knead for 6 minutes on low-medium speed.
If you are kneading by hand: Knead the dough with the palms of your hands (not with your fingers), for 8 minutes.
4. Add the butter:
If you are using a stand mixer: Cut the pata (butter) in to cubes and add them all in to the dough. Continue to knead for 4 minutes.
If you are kneading by hand: Cut the pata (butter) in to cubes. Stretch out the dough to form a rough rectangle and dot on the pata (butter). Fold the corners in and knead again for 5 minutes.
To check whether the dough is ready, roll the dough in to a ball and press with your finger. If it springs back quickly, it is ready, if not, knead for another minute or so. Refer to the video for a reference.
5. First rise:
Add the kneaded dough to a large, oiled bowl. Cover it with a tea towel or a reusable bowl cover and allow the dough to rise for 1 ¼ to 1 ½ hours.
The dough is ready when it has doubled in size.
As the dough rises prepare the coconut sauce.
6. Make The Coconut Sauce:
Add the puehu kānga (cornflour), wai (water), tote (salt) and huka (sugar) in to a pot. Stir so the ingredients are combined.
Add in the remaining miraka kokonati (coconut milk) from the dough, kirīmi kokonati (coconut cream) and wanira. Simmer gently over low-medium heat for 5 minutes until thick, stir occasionally so the sauce doesn't catch on the bottom of the pot.
Remove the pot from the heat and allow the sauce to cool while the dough is rising.
7. Roll the buns in to shape:
Once the dough has doubled in size, tip it on to a bench. Divide it in to 15 equal pieces, you can do this by weighing the dough on a scale and diving the entire weight by 15 or you can simple eye ball it. Either way is fine.
Now roll each piece of dough in to a sausage shape that is a 8-10cm long. Then hold one end in place and use the other end to wrap around and around in a spiral shape. Pinch the end to seal it in place.
8. Add the Buns to a tray:
Place the buns on to a 25cm x 35cm tray making sure you allow equal space around each bun to rise evenly.
Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
9. Second Rise
Once you have filled the tray with the buns, cover with a tea towel and leave to rise for 45-50 minutes.
10. Baste the Coconut Buns in coconut sauce:
As the buns rise, pre-heat the oven to 165 °C on the bake setting.
After they have risen, reserve 1 ¼ C of the coconut sauce and leave it to the side for drizzling over the hot buns.
Pour the rest of the sauce all over top and around the pani popo. Baste the sauce on top of the buns so each one has an equal chance of absorbing the coconut sauce goodness.
11. Bake the Coconuts Buns (Pani Popo):
Bake them in the pre-heated oven for 30 minutes.
As soon as they come out of the oven pour over the reserved coconut sauce.
Eat them warm for the taste sensation of a life time.
12. Serve the Coconut Buns (Pani Popo):
Serve these pani popo fresh from the oven for the best eating experience. As you serve them, flip each pani popo on to a plate and drizzle with the coconut sauce from the bottom of the tray.
And no, that is not what I did in the video but I have since observed my husband and know this is the superior way.
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DID YOU ENJOY THIS RECIPE?
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Samoan Coconut Buns Pani popo
Equipment
- 1 x 25cm x 35cm tray with sides around 4 cm high.
Ingredients
The Coconut Dough - Te Pokenga Kokonati
- 1 can (400 ml) miraka kokonati (coconut milk)
- ¾ C (187 ml) wai wera (hot water, from the tap)
- ¼ C (55 g) huka one (caster sugar or brown sugar)
- 2 teaspoon (6 g) īhi tere (instant yeast. This can be swapped for 4 teaspoon (12 g) of Surebake or Breadmakers yeast).
- 1 hēki iti (small egg, size 6)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 teaspoon tote (salt, fine)
- 3 ¾ C (560) puehu parāoa kounga (high grade flour)
- 50 g pata (butter, room temperature)
The Coconut Sauce - Te Ranu Kokonati
- 1 tablespoon puehu kānga (cornflour)
- ⅓ C (85 ml) wai (water)
- Kini tote (pinch of salt)
- ⅓ (75 g) huka one (caster sugar or brown sugar)
- Remainder of miraka kokonati (coconut milk)
- 1 can (400 ml) kirīmi kokonati (coconut cream)
- 1 teaspoon (5 ml) wanira (vanilla)
Instructions
Activate the yeast:
- Add ½ C of the miraka kokonati (coconut milk) in to a large mixing bowl. Reserve the remaining milk for the coconut sauce. Add the wai wera (hot water), huka one (caster sugar), and īhi tere (instant yeast) in to the bowl with the ½ C of miraka kokonati.
- Stir well and leave for 5 - 10 minutes for the yeast to activate. The īhi (yeast) has activated when it has floated to the top, like the picture above.
Make the dough:
- Add the hēki (egg), wanira (vanilla), tote (salt) and puehu parāoa kounga (high grade flour) to the yeast mixture. Stir it with a bread knife in the bowl until a shaggy dough comes together.
Knead the dough:
- If you are using a stand mixer: Place the dough in the mixing bowl. Using a dough hook, knead for 6 minutes on low-medium speed. If you are kneading by hand: Add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 8 minutes.
Add the butter:
- If you are using a stand mixer: Cut the pata (butter) in to cubes and add them all in to the dough. Continue to knead for 4 minutes on low-medium speedIf you are kneading by hand: Cut the pata (butter) in to cubes. Stretch out the dough to form a rough rectangle and dot the pata (butter) on to the dough. Fold the corners in and knead again. Continue to knead for 5 minutes.
- To check whether the dough is ready, roll the dough in to a ball and press with your finger. If it springs back quickly, it is ready, if not, knead for another minute or so. Refer to the video for a reference.
First rise:
- Add the kneaded dough to a large, oiled bowl. Cover it with a tea towel or a reusable bowl cover and allow the dough to rise for 1 ¼ to 1 ½ hours. The dough is ready when it has doubled in size.
- As the dough rises prepare the coconut sauce.
Make the Coconut Sauce:
- Add the puehu kānga (cornflour), wai (water), tote (salt) and huka (sugar) in to a pot. Stir so the ingredients are combined.
- Add in the remaining miraka kokonati (coconut milk) from the dough, kirīmi kokonati (coconut cream) and wanira. Simmer gently over low-medium heat for 5 minutes until thick, stir occasionally so the sauce doesn't catch on the bottom of the pot.
- Remove the pot from the heat and allow the sauce to cool while the dough is rising.
Shape the Buns:
- Once the dough has doubled in size, tip it on to a bench. Divide it in to 15 equal pieces, you can do this by weighing the dough on a scale and diving the entire weight by 15 or you can simple eye ball it. Either way is fine.
- Now roll each piece of dough in to a sausage shape that is a 8-10cm long. Then hold one end in place and use the other end to wrap around and around in a spiral shape. Pinch the end to seal it in place.
Add the Buns to a Tray:
- Place the buns on to a 25cm x 35cm tray making sure you allow equal space around each bun to rise evenly. Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
Second Rise:
- Once you have filled the tray with the buns, cover with a tea towel and leave to rise for 45-50 minutes.
- Pre-heat the oven to 165 °C on the bake setting.
Baste the Buns in Coconut Sauce:
- After the buns have risen, reserve 1 ¼ C of the coconut sauce and leave it to the side for drizzling over the hot buns. Pour the rest of the sauce all over top and around the pani popo. Baste the sauce on top of the buns so each one has an equal chance of absorbing the coconut sauce goodness.
Bake the Coconut Buns (Pani Popo):
- Bake them in the pre-heated oven for 30 minutes. As soon as they come out of the oven pour over the reserved coconut sauce. Eat them warm for the taste sensation of a life time.
Serve the Pani Popo
- Serve these pani popo fresh from the oven for the best eating experience. As you serve them, flip each pani popo on to a plate and drizzle with the coconut sauce from the bottom of the tray. And no, that is not what I did in the video but I have since observed my husband and know this is the superior way.
Sui Sio
Tried this for the first time during the long weekend and they were a hit with the whānau!! Best receipe will keep this one for future whānau gatherings 🙂
Naomi Toilalo WhānauKai
Oh that is so wonderful to hear, so glad that you and the whānau enjoyed them! 💗
Matt
Delicious and easy to follow the recipe
Naomi Toilalo WhānauKai
Thank you so much Matt for this awesome feedback! So glad you liked them!
Annalita
Love Panipopo I am Tokelaun and Maori Welsh irish and my Tokelaun nan made this we have Samoan in the family too . Love the video brings back happy memories of my nan.
Annalita
Naomi Toilalo WhānauKai
Wow that is such a special food memory, they really are delicious aren't they! I hope you enjoy this recipe!
Phillipa
These are sooooo good! Tino Pai! My friend made these for me and they were the best ever panipopo I had tried. Got the recipe from her. Followed the recipe to a ‘T’ and they came out amazing!! So soft and sweet, the vanilla takes it to that next level. Top tier! Ngā mihi for the recipe and the video was a very helpful tool to compare while baking.
Naomi Toilalo WhānauKai
Kia ora Phillipa, "top tier" is music to my ears! So glad you enjoyed this recipe. It is definitely well loved for sure!
Ngā mihi nui, Naomi.
Lucy
Mōrena, could you make the dough the night before to rise, and do the rest in the morning?
Naomi Toilalo WhānauKai
Kia ora e hoa, I need to trial this to see about timings. I will get back to you about that - thanks for the question.
Ashley
Bread was lovely and fluffy but i was not a fan of the sauce. This is my personal opinion but if you like Vanilla this is right up your ally! Overall its a great bake and would encourage you to give it a try. Will certainly try this again but with a coconut cream sauce only.
Naomi Toilalo WhānauKai
Kia ora, sorry you didn't like the sauce. We love it but everyone has different preferences aye! Thanks for trying my recipe.
Liz
My first time making these, easy to follow instructions. My work colleagues and family enjoyed the panipopo. Have to agree my mixture was sticky too but next time will try follow the exact measurements. Faafetai Naomi.
Naomi Toilalo WhānauKai
Oh that is so awesome to hear! If your dough is a bit sticky that is ok! Better than dry! So glad that you work mates and whānau enjoyed them! E mihi ana!
Charlotte
The recipe is so easy to follow, delicious and the kids loved them!!! These will become a regular in our house.
Naomi Toilalo WhānauKai
Kia ora Charlotte, that makes me so happy! This is a tried and tested recipe and it is so cool that other whānau are enjoying it too. Thanks so much for the feedback.
Nat Pua
Best Panipopo hands down! Sauce is bomb so I totally disagree with above commenter lol. Adding vanilla and simmering it really adds a nice depth to it I reckon! I’d give more stars if I could lol
Naomi Toilalo WhānauKai
Oh my brother - e mihi ana e hoa! Love that you made this recipe the most popular one of my website! TRUE STORY!
Ima
The panipopo was super rich in taste with that never ending aroma. The coconut sauce enhances the flavor and makes it very moreish.
Naomi Toilalo WhānauKai
Woo hoo - what an awesome description of these pani popo! Thank you for the awesome feedback!
Melissa
“Around the world” family dinner for Matariki & my son got Samoa & asked if we could make these. My first time ever cooking with yeast & these turned out amazing. Lots of compliments from Samoan friends. Recipe is very easy to follow & video super helpful
Naomi Toilalo WhānauKai
Oh this is so awesome to hear Melissa and what a fun idea for dinner! Around the world - I love it!
Alice
About to try these today! I was wondering, since I imagine the corn flour is meant to thicken the sauce, would cornstarch work as well? The cornflour sold here in the US is often quite coarse, so I'm worried that might affect the texture of the sauce! Also, any thoughts on doing the second prove in the fridge overnight? That way they'd be ready to bake first thing in the morning.
Thanks!!
Naomi Toilalo WhānauKai
Kia Alice, so lovely to hear you are making the pani popo! Oh, that is a good point. The cornstarch is used to thicken the sauce but it would still work if you just left the cornflour out of the recipe, it is only a small amount.
If you want to do an overnight version, make the dough, put it in a bowl and cover it, then rise it for one hour on the bench. Then transfer in to the fridge for up to 15 hours (I wouldn't leave it for too much longer than that). Then you can make your pani popo the next day but the second rise before baking needs to be 1 1/2 hours or until they are doubled in size as the dough needs to come back to life before baking. I hope this helps and I hope you enjoy the pani popo!
Ray Clarke
This recipe is so good! It’s my 1st attempt at Panipopo and they came out so fluffy and the coconut sauce was amazing to go with it. My family ate them all and I just had to make another batch the next day 😋
Another go to dessert to add to the list!!
Naomi Toilalo WhānauKai
Kia ora Ray, what wonderful feedback to hear. I am so stoked that you and your whānau enjoyed it.
Bex M
This is one of my new favourite recipes!! The dough is so lovely and silky and the smell throughout the house while they were cooking was INCREDIBLE!
Video tutorial was also super handy to have.
Thanks Naomi - will be making this many more times!
Naomi Toilalo WhānauKai
Appreciate you my friend! From a super baker like yourself, this makes me so happy!
Lanz
Kia ora Naomi,
Thank you for the amazing recipe.
Easy to follow (appreciated the video first time). and the whanau absolutely love it. Reka 🙂
Made it for the first time for new years and been making every week since
The added bonus of having kupu Maori aides me on my reo journey as well so double benefits
Naomi Toilalo WhānauKai
Kia ora Lanz, what an awesome message to receive! I'm so glad they are becoming a regular recipe in your whānau! They are so good aye! So glad the reo helps you in your journey too, that means the world to me!
Naomi
Sooo happy to have come across this recipe! This is the 4th (and final) panipopo recipe I’ve come across and the simplicity of the steps + resulting moist buns and delicious sauce made this such a pleasure to make (other versions felt intimidating). THANK YOU! I doubled up the sauce when serving bcos panipopo sauce is life haha
Will be adding this to my Go-To list 🙂
Naomi Toilalo WhānauKai
This is such wonderful feedback, thank you Naomi! Love that you double that sauce as I know many Samoans especially would be down with that haha!
Ngawaiata
He tino reka tenei Pani Popo!!! I made these Pani Popo today and I tell you we devoured them instantly!! Fluffy, flavoursome and delicious.
Ngā mihi nui Naomi mo tenei tohutao.
Naomi Toilalo WhānauKai
Kia ora e hoa,
Thank you so much for sharing your amazing feedback with me. When I saw the photo of the Pani Popo that you sent me, I had a giant smile on my face. They looked perfect. Ngā mihi nui e hoa.
Kiri
Incredible recipe! Easy to follow - made these for hubby's birthday and our whanau Christmas and they came out superb! Moist, fluffy and tasty. Thanks for sharing.
Naomi Toilalo WhānauKai
Kia ora Kiri, that is wonderful to hear. I love Pani Popo and it is awesome to hear how much everyone else enjoys them too.
Kerri T
Panipopo have always been a favourite dessert of mine! When our Samoan aiga moved to Aus I was sad because I wouldn’t find anyone who makes panipopo like they did. Then I found this recipe and WOW 😋
Naomi has created such an easy to follow (and even easier to eat) recipe with these. These are now a staple treat dessert in our whare - not too sweet, not too coconutty with the softest, fluffiest buns.
We LOVE these!
Naomi Toilalo WhānauKai
Kerri! That makes me so happy on so many levels. How awesome that you make this recipe and it reminds you of your whānau and home.
Eleanor Fletcher
I absolutly love making pani popo with this recipe! The recipe is so good that I’ve made it for Youth, events and countless family events. Its become a signature dish perfect for picnics too!
Thank you for sharing
Naomi Toilalo WhānauKai
That is so awesome Eleanor - i love that you have made it so many times. That is a good test of a good recipe.
Hami
Made this for some friends at games night last month and they asked me to make it again for the next games night, I said I'd make it once a month cause I want to leave it just long enough that my friends crave it again haha. Having it too much is not good for the hips 😂 This is an amazing recipe, thank you for sharing this with us all.
Naomi Toilalo WhānauKai
Kia ora Hami, how awesome is that.
I totally understand, pani popo are so mooresih aye so I love that you make them for games night.
Thanks so much for the awesome feedback!
Briar
I’d been meaning to try a pani popo recipe for ages and decided to give it a go last night – so glad I did! I’m a very sporadic baker and I’ve only worked with yeast once, so I was fully prepared for it to go wrong but everything came together! They were fluffy and gorgeous and I only wish I’d started them earlier in the evening so I could have feasted on more while they were fresh out of the oven! Got the seal of approval from some of my discerning Year 12 students which says it all!
Naomi Toilalo WhānauKai
What awesome feedback Briar - that's is so wonderful to hear. Love that you went for it, I know yeast can be a bit intimidating at times but it sounds like you made them perfectly! So awesome!
Ali
Kia ora Naomi, this recipe was amazing and so fun to make. Thankyou so much!
Fam loved them then we portioned up the rest and dropped off to neighbours along our street..they were very well received.
Ali
Naomi Toilalo WhānauKai
Kia ora Ali - I love this so much, make it and share it around! What an awesome gift to share with your neighbours!
Jr
May I ask what camera you’re using for the photos and videos please? I’m a newbie photographer and these attention on the photos are amazing. Yes the buns are delicious too 🙂 but the photos really caught my attention. Looking forward to your response
Naomi Toilalo WhānauKai
Kia ora, my friend Sarah is the creator behind all of the photography. She is in the one to ask as I have no idea what her camera is.
Sana
Sooooo delicious!
Naomi Toilalo WhānauKai
Yes Sana - such a fun recipe to make!