Samoan Coconut Buns Pani popo

Coconut Buns (Pani Popo) have been freshly baked and one piece is being removed with a spoon, the buns are swimming in coconut sauce.

4.89 from 17 votes

Samoan Coconut Buns Pani popo

These Samoan Coconut Buns (Pani Popo) are coconut scented fluffy buns, baked in a sweet coconut sauce. A Samoan delicacy for all to enjoy.

Course Dessert

Cuisine Bread

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Prep Time 30

Cook Time 30

Rising Time 2 10

Total Time 3 10

Servings pani popo (coconut buns)

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 speed
If 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.