Pani Popo Coconut Buns

by Monica Galetti, featured in Gathering

Published by Pavilion

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Introduction

Pani popo has to be my favourite sweet bun from Samoa. Traditionally baked in large trays — perfect for big families — I only started making them after moving to the UK, when I realized I’d miss that steady supply of buns from aunties back home. I’ve adapted the recipe over time, even serving them at our restaurant flambeed with rum, and recently brought a batch to church for International Sunday, which went down a treat. There’s something about the soft, coconut-scented buns that instantly takes me back to Samoa — though now, thankfully, I don’t have to eat a whole tray on my own!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Gathering

Image of Monica Galetti's Pani Popo Coconut Buns — Photo by Yuki Sugiura

Ingredients

Makes: 8

Metric U.S.

1½ tablespoons caster sugar
150 millilitres warm milk
1 tablespoon instant yeast
2 pinches of fine sea salt
250 grams strong white bread flour (+ extra for dusting)
60 grams demerara sugar
400 millilitres good quality, thick coconut milk
100 millilitres water
2 tablespoons desiccated coconut (toasted)
50 grams unsalted butter (melted)

1½ tablespoons superfine sugar
5 fluid ounces warm milk
1 tablespoon instant yeast
2 pinches of fine sea salt
9 ounces strong white bread flour (+ extra for dusting)
2¼ ounces turbinado sugar
14 fluid ounces good quality, thick coconut milk
3½ fluid ounces water
2 tablespoons unsweetened shredded coconut (toasted)
1¾ ounces unsalted butter (melted)

Method

Pani Popo Coconut Buns is a guest recipe by Monica Galetti so we are not able to answer questions regarding this recipe

In a jug, mix together the caster sugar, warm milk and yeast.
In a large bowl, mix together the salt and flour. Make a well in the centre and pour in the milk mixture. Stir to combine until it comes together, then tip out onto a lightly floured worktop and knead the dough to a smooth ball. Return to the bowl, cover and leave in a warm place to rest for 1 hour or until doubled in size.
In another jug, mix together 50g (1¾oz) of the demerara sugar, the coconut milk and the water. Pour half into a 32cm x 26cm x 5cm (12¾in x 10½in x 2in) baking tin or dish, and sprinkle with the desiccated coconut.
Tip the dough onto a lightly floured worktop and knead for a few minutes to knock back the dough. Divide and shape the dough into 8 rolls. Place them seam-side down onto the coconut milk, leaving about 3cm (1¼in) space in between each roll. Cover and leave to rise in a warm place for another 40 minutes or until the rolls have risen enough to fill the gaps and touch each other.
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Brush the tops of the rolls with the butter and sprinkle with the remaining 10g (¼oz) demerara sugar. Bake in the oven for 30 minutes or until golden and risen.
Remove from the oven, pour over the reserved sugary coconut milk and allow to sit for 30 minutes before serving.

In a jug, mix together the superfine sugar, warm milk and yeast.
In a large bowl, mix together the salt and flour. Make a well in the centre and pour in the milk mixture. Stir to combine until it comes together, then tip out onto a lightly floured worktop and knead the dough to a smooth ball. Return to the bowl, cover and leave in a warm place to rest for 1 hour or until doubled in size.
In another jug, mix together 50g (1¾oz) of the turbinado sugar, the coconut milk and the water. Pour half into a 32cm x 26cm x 5cm (12¾in x 10½in x 2in) baking tin or dish, and sprinkle with the unsweetened shredded coconut.
Tip the dough onto a lightly floured worktop and knead for a few minutes to knock back the dough. Divide and shape the dough into 8 rolls. Place them seam-side down onto the coconut milk, leaving about 3cm (1¼in) space in between each roll. Cover and leave to rise in a warm place for another 40 minutes or until the rolls have risen enough to fill the gaps and touch each other.
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Brush the tops of the rolls with the butter and sprinkle with the remaining 10g (¼oz) turbinado sugar. Bake in the oven for 30 minutes or until golden and risen.
Remove from the oven, pour over the reserved sugary coconut milk and allow to sit for 30 minutes before serving.