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Pani Popo

Pani Popo

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Pani Popo is a traditional Hawaiian dessert featuring soft, sweet bread rolls baked in a warm, fragrant coconut milk sauce. This comforting dish combines the rich flavor of coconut, buttery sweetness, and subtle spices to create a moist, tender, and aromatic treat perfect for any occasion.

Ingredients

Scale

For the Bread Rolls

  • 12 store-bought Hawaiian rolls or soft dinner rolls

For the Coconut Sauce

  • 2 cups full-fat coconut milk
  • ⅔ cup granulated sugar
  • 4 tbsp unsalted butter (or coconut oil for dairy-free version)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)
  • ¼ tsp ground nutmeg (optional)

Instructions

  1. Prepare the Coconut Sauce: In a saucepan over medium heat, gently warm coconut milk, sugar, butter, vanilla extract, and optional cinnamon and nutmeg. Stir occasionally until sugar dissolves and the sauce is warm and fragrant, but do not let it boil.
  2. Arrange the Rolls: Place the bread rolls close together in a baking dish, making sure they are touching but not squished, to allow them to soak up the sauce evenly.
  3. Pour the Sauce Over Rolls: Carefully pour the warm coconut sauce over the rolls, covering them generously so the sauce seeps into every bun.
  4. Cover and Bake: Tightly cover the dish with aluminum foil to trap steam. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, allowing the rolls to absorb the sauce and become soft and fragrant.
  5. Cool and Serve: Let the Pani Popo cool slightly after baking. This helps the sauce thicken and coat the buns with a sweet, creamy finish before serving.

Notes

  • Use full-fat coconut milk for the richest flavor and best texture.
  • Cover tightly with foil during baking to trap steam and keep buns moist.
  • Choose soft, slightly sweet rolls like Hawaiian rolls to prevent sogginess.
  • Let the dish rest after baking to enhance sauce thickening and flavor melding.
  • Optional spices like cinnamon and nutmeg complement the coconut sweetness beautifully.

Nutrition