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Pani Popo or Coconut bread on a baking pan.
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Coconut Bread

These Coconut Bread are sweet buns baked in glorious coconut milk and turn out as tasty, delicate and moist. You are going to pull out a piece one after another.
Course Breakfast, Dessert, Side Dish, Snack
Cuisine Samoan
Keyword Coconut Bread
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 12
Calories 304kcal
Author sanna

Ingredients

  • 2 and 1/4 tsp active dry yeast
  • 1/4 cup warm water 110-115 F
  • 1 cup coconut milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup sugar
  • 1/4 cup whole milk powder
  • 1 tsp salt
  • 3 and 1/2 cups to 3 and 3/4 cups all purpose flour

For the Coconut Liquid

  • 3/4 cup coconut milk
  • 1/2 cup powdered sugar

Instructions

  • Combine yeast and warm water in a large bowl. Sprinkle about a teaspoon of the sugar. Let this stand for 5 minutes or until mixture is foamy. Add the coconut milk, melted butter, egg, the remaining sugar, milk powder and salt. Stir everything using a wooden spoon.
  • Gradually add 3 and 1/2 cups of flour and continue mixing until incorporated. Add just enough of the remaining flour until a soft, shaggy dough that gathers in the center is formed. 
  • Turn dough onto a lightly floured surface and knead for 10-12 minutes. The dough should be smooth and elastic. Place it in a bowl, cover and let rise for 1 hour, until the size is doubled.
  • Punch the dough down. Divide into 12 equal pieces. Shape each piece into a ball and arrange in a 9x 13-inch pan that is lightly greased or lined with parchment paper. Let the rolls rise for 45 minutes, covered with a kitchen towel or plastic wrap.
  • Preheat oven to 350 F. Brush the tops of the rolls with coconut milk and stir in the powdered sugar to the remaining coconut milk. Pour thesugar-coconut milk mixture to the pan , tilting the pan so that the liquid gets evenly distributed. Bake for 22-25 minutes or until golden.  Serve warm.

Notes

  • Freezing the Baked Buns. While you can freeze the baked buns, the glaze will not be in optimal texture after thawing.
  • To make the dough ahead, make the recipe up to the shaping of the buns. Allow the buns to rise overnight in the fridge, covered well. On the baking day, allow the buns to come come to room temperature and continue its rising. Pour the coconut liquid, then bake!

Nutrition

Serving: 12g | Calories: 304kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 246mg | Potassium: 160mg | Fiber: 1g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg