If you're looking for a unique and mouthwatering dessert, this Pani Popo recipe is a must-try! This traditional Samoan treat features soft, fluffy rolls soaked in a luscious coconut milk syrup. The melt-in-your-mouth texture and rich, tropical coconut flavor is seriously addicting!
Love coconut? Give my Coconut Macaroons a try next!
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❤️ Why You'll Love This Recipe
- Absolutely Irresistible: The sweet coconut milk syrup perfectly accompanies the soft, fluffy rolls. It's a tropical treat that’s both comforting and indulgent.
- Easy to Make: This super simple recipe requires basic ingredients and very minimal effort, yet it delivers a show-stopping dessert that everyone will be asking for the recipe!
I first discovered Pani Popo when my sister introduced me to it a few years ago (thanks Em!) This has quickly become one of my favorites! The combination of fluffy, pillowy rolls soaked in a creamy coconut syrup is simply irresistible. I literally found myself eating spoonfuls of the leftover coconut syrup when I was making this recipe. It's so addicting! I love how the warm, soft texture of the bread seems to melt in your mouth while the coconut syrup adds the perfect amount of sweetness without being overwhelming. It’s one of those recipes that instantly takes you to a tropical paradise, and I can’t get enough of it! The best part? These rolls are surprisingly simple to make (frozen roll dough is the true MVP here!)
Whenever I make this Pani Popo, it feels like I'm bringing a little piece of the Pacific Islands into my home. I can almost hear the waves crashing! If you’re looking for a new dessert to whip up, this recipe is definitely one you won’t regret. The flavors are so addictive, and I can promise you that every bite will have you coming back for one more! Sorry, not sorry.
🥘 Ingredients
- Frozen Roll Dough: I used Rhodes frozen dinner roll dough, but you could also make homemade rolls if you're feeling ambitious!
- Coconut Milk: Use full fat for a thicker, creamier syrup.
- Granulated Sugar: Gives the syrup it's sweetness.
- Cornstarch: Used to thicken the coconut syrup.
- Salt: Brings out the flavor.
- Vanilla Extract: Adds a little more flavor.
- Shredded Coconut: Toasted coconut is added on top for a little extra crunch.
*Make sure to scroll to the bottom of this post for the recipe card, which includes the full list of ingredients and quantities.
🔪 Instructions
- Spray a 9x13 inch baking pan with cooking spray. Place 18-20 frozen rolls in the pan.
- Cover with plastic wrap sprayed with cooking spray.
- Allow to rise until doubled in size (at least 4-5 hours.)
- Preheat the oven to 350 F.
- In a large saucepan over medium heat, whisk together the coconut syrup ingredients.
- Simmer, whisking constantly, until thickened (about 5 minutes.) Sauce will thicken as it cools.
- Pour half of the sauce over the unbaked rolls in the pan. Set aside the remaining sauce for later.
- Bake for 20-30 minutes or until golden brown and rolls are baked through.
- Remove from the oven and pour the remaining sauce over the rolls. Top with toasted coconut flakes, if desired.
🌟 Pro Tip
Pour half of the coconut syrup over the rolls before baking. This allows the syrup to soak into the dough as it bakes to give the rolls a soft, gooey texture. It also helps the syrup to bake into the rolls evenly, so every bite is deliciously sweet and perfectly moist!
🥥 Variations
- Spiced - For a warm, cozy twist, try adding a pinch of cinnamon or nutmeg to the coconut syrup.
- Citrus - For a fresh, zesty kick, add a bit of orange or lime zest to the syrup. The citrus notes will brighten up the rich, creamy coconut flavor, giving it a unique, tropical flair.
- Chocolate - If you're a fan of chocolate, drizzle some melted chocolate over the rolls once they’ve cooled slightly. The combination of coconut and chocolate is always a winner!
- Tropical - Add some diced tropical fruits like pineapple or mango on top of the rolls before baking. The fruits will caramelize with the syrup, adding a burst of juicy sweetness.
🍴Storage Instructions
Room Temperature: To store leftover Pani Popo, allow it to cool completely before placing it in an airtight container. You can keep it at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate the rolls, and they’ll stay fresh for up to 4 days. If you want to enjoy them later, you can reheat the rolls in the microwave for about 20-30 seconds to bring back that soft, gooey texture.
🌟 Recipe Tips
- Give the dough time to rise: Make sure to give the dough enough time to rise until it’s doubled in size. This step ensures your rolls will be light and fluffy, giving you the perfect texture.
- Use full-fat coconut milk: For the richest, creamiest syrup, opt for full-fat coconut milk. It creates a luscious, velvety sauce that coats the rolls beautifully.
- Serve warm for the best experience: Pani Popo is best served warm, straight from the oven. The coconut syrup will be gooey and perfect, making it the ultimate coconut lover's dream.
💭 FAQs
If you'd like a thicker syrup, you can simmer it on the stove for a few extra minutes until it reduces and thickens. Just be careful not to let it overcook and become too sticky.
While coconut milk is traditional for Pani Popo, you can technically use regular milk as a substitute. However, the flavor and texture will be different, and you’ll miss the creamy, tropical richness that the coconut milk provides.
🌴 More Island Recipes
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
Pani Popo (Samoan Coconut Sweet Rolls)
Ingredients
- 18 frozen rolls
- 2 cups canned coconut milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1.5 tablespoons cornstarch
- 3 teaspoons water
- ¼ teaspoon vanilla extract
- ¼ cup sweetened shredded coconut toasted
Instructions
- Spray a 9x13 inch baking pan with cooking spray. Place 18 frozen rolls in the pan.
- Cover the pan with plastic wrap sprayed with cooking spray.
- Allow the rolls to rise until doubled in size (at least 4-5 hours.)
- Preheat the oven to 350 F. In a small bowl, mix together the cornstarch and water. Set aside.
- In a large saucepan over medium heat, whisk together the coconut milk, sugar, and salt. Bring to a light simmer.
- Once simmering, whisk in the cornstarch and water mixture. Continue whisking constantly until the syrup thickens (about 5 minutes.) Keeping in mind that the syrup will thicken more as it cools.
- Remove the syrup from the heat and whisk in the vanilla extract.
- Pour half of the coconut syrup over the unbaked rolls in the pan. Set aside the remaining syrup for later.
- Bake the rolls for 20-30 minutes or until golden brown and the rolls are baked through.
- Remove the rolls from the oven and pour the remaining sauce over the top. Sprinkle toasted coconut flakes over the top, if desired.
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